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CG
Compass Group
FOOD UNIT LEAD (FULL TIME)
Career Insights for Restaurant / Food Service Supervisor
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Based on New York data
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What they do
A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
$41,664 / year median in New York
+16% projected growth
Job Description
Unidine Unidine is hiring immediately for full time
FOOD UNIT LEAD
positions.Location :
Woodlawn Commons- 156 Lawrence Street, Saratoga Springs, NY 12866.
Schedule :
Full time schedule. Varies from 6:30 am to 7:00 pm. Days may vary. Further details upon interview.Requirement :
Prior customer service and restaurant experience required.Perks:
Uniform provided! Training and growth Opportunities! Free parking! Shift meal! Near public transportation!Pay Range :
$18.00 per hour to $20.00 per hourWHAT'S IN IT FOR YOU A
fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation! You'll work with a talented and supportive team that makes a real impact in the lives of those we serve.YOU'D MAKE A GREAT ADDITION TO OUR TEAM
Our culinary team is the core of our business. Every day brings new opportunities to enhance lives, create connections, and make a difference. If you enjoy creating memorable experiences, you will be a great addition to the Unidine team!Job Summary Summary:
Coordinates activities of other food-service employees. Creates an enjoyable dining experience for customers, staff and visitors.Essential Duties and Responsibilities:
Provides quality customer service by providing one-on-one attention to detail. Oversees and participates in the preparation and service of food and beverage items in accordance with company standards for presentation, sanitation, safety and portion control. Helps plan menus. Ensures timely, efficient meal service; supervises serving of meals. Responds to customer complaints in person at the time of the complaint and via email for electronic complaints. Trains employees; assigns and coordinates work of employees to promote efficiency and excellence in food and service. Determines work procedures, prepares work schedules and expedites work flow. Uses proper systems for completion of required daily/weekly/monthly reports such as inventory-cash reports-production records, payroll and time- keeping. Responsible for proper cash handling as established by the Food Accounting Manual (deposits
- petty cash
- change funds).