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.
New York Institute of Technology (NYIT) Dept. of Campus Dining seeks a Shift Lead to work at our Long Island (Old Westbury) location. Responsibilities include:
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
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
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
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)
Knowledge and understanding of HACCP guidelines
Application of Nassau County Department of Health Food Handler's policies and procedures
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)
PHYSICAL EFFORT AND STRESS
EOE AA M/F/Vet/Disability
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