• Shift Lead

    Job Location(s) US-NY-New York
    Posted Date 7 months ago(1/16/2018 1:26 PM)
    Job ID
    2017-1224
    Division
    Campus Dining
    # of Openings
    1
    Position Type
    Staff
    Type
    Regular Full-Time
    Category
    Food Services
  • Overview

    NYIT (New York Institute of Technology) offers 90 degree programs, including undergraduate, graduate, and professional degrees, in more than 50 fields of study, including architecture and design; arts and sciences; education; engineering and computing sciences; health professions; management; and osteopathic medicine. A non-profit independent, private institution of higher education, NYIT has 9,000 students at campuses in New York City (Manhattan) and Long Island (Old Westbury) in New York; Jonesboro, Arkansas; Vancouver, British Columbia; and in various programs around the world. NYIT sponsors 13 NCAA Division II programs.

     

    NYIT is guided by its mission to provide career-oriented professional education, offer access to opportunity to all qualified students, and support applications-oriented research that benefits the larger world. More than 100,000 graduates have received degrees from NYIT. For more information, visit nyit.edu.

    Responsibilities

    • Managing Staff:

    Create daily individual work plans for staff members for each shift

    Ensure all SOPs for equipment handling and storage are adhered to by staff members

    Manage all register transactions, audit reports in between shifts, bank deposits at closing, and change order requests

    Ensure proper food handling according to guidelines set by the Nassau County Department of Health Kitchen safety and sanitation according to the HACCP Guidelines

    Assist staff in preparation and execution of daily menus, ensuring production of desired quality and necessary quantity of food

    Communicate comments, issues, concerns, and questions to Dining Services Management through daily end of shift reports

    • Food and Menu Development:

    Maintain high standard of food production, focusing on quality, creativity, and presentation

    Work with staff to ensure menu items are displayed in a presentable manner

    Use waste logs to keep track of stale and unused products

    Create spec sheets for menu items so that staff can be held accountable for what is served

    • Customer Service:

    Ensure staff members provide excellent level of customer service at all times

    Properly handle customer issues using the L.A.S.T. method

    Provide additional training as needed to ensure high level customer service

    • Purchases/Requisitioning/Receiving:

    Requisition products weekly through current food vendors for manager approval using templates created by Dining Services Management

    Ordering items in bulk to gain maximum pricing efficiency

    Complete return/short slip when deliveries do not match invoiced items

    Prepare inventories on a daily, weekly, and monthly schedule for manager's review

    Eliminating waste by creating menus or sharing with other locations

    Following receiving and storage SOPs to ensure all food is stored at the appropriate temperature and the oldest products are utilized first (using FIFO method)

    • Safety and Sanitation:

    Knowledge and understanding of HACCP guidelines

    Application of Nassau County Department of Health Food Handler's policies and procedures

    • Maintenance and Cleaning:

    Contact purveyors and equipment repair companies to have work completed if necessary

    Place maintenance requests through NYIT's Altirius software

    Ensure that daily, weekly, monthly cleaning schedules are followed and done to meet HACCP/Department of Health guidelines (according to the SOP)

    • Other duties as assigned

    Qualifications

    • Education; High school or equivalent, plus one to two years' experience in a commercial kitchen setting, or a combination of education and experience from which comparable knowledge and skills are acquired
    • Board of Health Food Handler's Certification, Serve-Safe Certification and knowledge of the HACCP policies and procedures
    • Minimum of two years' experience in food service and managing staff of more than eight in a fast paced food service environment
    • Cashiering experience a plus
    • Ability to work a variety of shifts including weekends, evenings, and holidays
    • Flexibly working at any location under the Dining Services Department
    • Excellent written and oral communication skills
    • Seasonal position
    • Strong computer skills

     

    PHYSICAL EFFORT AND STRESS

     

    • While performing the duties of this job, the employee is frequently required to stand for extended periods of time. The employee must occasionally lift and/or move up to 25 pounds.

     

    EOE AA M/F/Vet/Disability

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