Job Description

SUMMARY:

As a member of the Café Team, the Café Lead performs a variety
of differing work assignments on a daily basis to ensure all meals are produced in a timely
manner according to specified recipes. Assists the Manager in the planning and execution of
daily food production; and directs, assigns work to, and supervises the kitchen production
staff in the absence of the manager.

WORKING CONDITIONS/PHYSICAL EFFORT:  

This position is designated as essential personnel and, during inclement weather and emergency situations, is required to be available to the University as needed.

This position requires long periods of standing and walking, and the ability to lift 50 lbs., in conditions that are often, hot, humid, or cold. Must be able to safely use and operate typical kitchen tools and equipment. Must be able to work outdoors in varying weather conditions, on occasion.

QUALIFICATIONS:

• Intermediate knowledge of culinary techniques and practices
• Knowledge of quantity food production principles and safe food handling practices
• Basic knowledge of computers and the ability to learn software
• Skilled in efficient and accurate operation of point-of-sale register systems
• Skilled in using effective time management to accomplish tasks and solve problems
• Skilled in reading and written and verbal communication
• Ability to understand and follow written and verbal instructions and procedures
• Ability to exercise flexibility and to work calmly and efficiently under pressure in a fast-paced environment with frequent interruptions
• Ability to provide a high level of customer service
• Ability to monitor and maintain quality control standards
• Ability to work cooperatively as a part of a team
• Must possess a current Virginia driver’s license with a driving record in good standing upon hire

EDUCATION & EXPERIENCE:

• Minimum of high school diploma or GED required
• Associate degree in the culinary arts field preferred but not required.
• Minimum of 3 years’ cooking/ cold food prep and cashiering experience, or culinary certification or degree required
• Safe food handler certification preferred, or certification obtained within one year of hire. (This is dependent on the assigned unit.)

WORK HOURS:

Full time, Non-exempt

Sunday - Thursday 10:30a - 7:00p, ability to remain flexible based on the needs of dining events

SALARY STRUCTURE:

Pay Grade 3 (Hiring Range $18.74 to $19.75 per hour)