Catering Team Leader Nutrition Services

Overview Job Description Summary: Works under the direct supervision of the Retail Manager as assigned. Executes catering events including administrative responsibilities, communicating with client regarding event specifics, cooking responsibilities, food delivery/set-up and tear down. Works with purchaser to deliver weekly caterings. Organizes weekly catering events and sets forth plan of action to execute. Assists in the day-to-day leadership and direction of the operation with, and in the absence of the Manager/Supervisor. Assists with the training and evaluation of employees as assigned. Assists Manager in daily operations to achieve optimum cost controls in an effort to maximize revenue and minimize cost. Serves as front-line worker as necessary. Responsibilities and Duties 60% Supervises and directs the daily activities of any cost center in the absence of the Manager/Supervisor. Performs all duties required of workers and routinely works a line position during peak hours. Helps to develop coworkers, providing a leadership role in promoting team efforts. Maximum motivation of employees, 2-way communication and sharing of ideas to improve service to customers. 15% Assists in monitoring and evaluation of services, qualities, operation costs and revenue generation. Suggests modification as clientele or environment changes. Assists manager/supervisor in the 15% Assists Manager in employee training and scheduling, enforces policies and procedures, disciplines as appropriate. Contributes to managers writing of performance reviews. 10% Assists by performing specialized to routine duties normally performed by a supervisor or manager such as closing out cash registers, checking tray line, performing food quality checks, etc. As a High Reliability Organization (HRO), responsibilities require focus on safety, quality and efficiency in performing job duties. The job profile provides an overview of responsibilities and duties and is not intended to be an exhaustive list and is subject to change at any time. Minimum Qualifications High School or GED (Required) Knowledge of high quality food preparation and service. Safe and sanitary food handling techniques. Two years experience in a high quality, high volume food service operation. Work Details Work Shift: Variable Scheduled Weekly Hours: 40 Department: Nutrition Services Equal Employment Opportunity OhioHealth is an equal opportunity employer and fully supports and maintains compliance with all state, federal, and local regulations. OhioHealth does not discriminate against associates or applicants because of race, color, genetic information, religion, sex, sexual orientation, gender identity or expression, age, ancestry, national origin, veteran status, military status, pregnancy, disability, marital status, familial status, or other characteristics protected by law. Equal employment is extended to all persons in all aspects of the associate-employer relationship including recruitment, hiring, training, promotion, transfer, compensation, discipline, reduction in staff, termination, assignment of benefits, and any other term or condition of employment. OhioHealth is recognized as a Great Place to Work CertifiedTM organization. The Great Place to Work® is a global authority on high-trust, high-performance workplace cultures. This recognition is one measure of our success in achieving a part of our vision to be an organization where people want to work. #J-18808-Ljbffr Berger Health System