Mobile Food Service
Company: GFP Enterprises LLC
Location: Redding
Posted on: January 25, 2023
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Job Description:
GFP Mobile Food Services Positions and responsibilities.
Utility: General laborer and help for all positions, reports to
area leads and performs any and all duties assigned. Including all
areas of operation. Beverage Lead: Responsible for preparing and
maintaining any and all items and equipment necessary for the
Beverage and 24hr service bar. Reports to the FOH Lead. May have
utility workers and is responsible for training and assisting in
other areas of service. Monitors inventory levels of product
necessary for daily operations and relays needs to Inventory Lead.
Salad Lead: Responsible for preparing and maintaining all cold
items for breakfast and dinner service. Ensures all contract
specifications are met for Salad bar items. Makes sure all temp
logs and checklists are completed on a daily basis. Monitors
inventory levels of product necessary for daily operations and
relays needs to Inventory Lead. Reports to FOH Lead. Serving Lead:
Responsible for all hot plates coming out of serving line. Ensures
correct portions and items are on the plate before leaving the
window. Makes sure all temp logs and checklists are completed on a
daily basis. Monitors inventory levels of product necessary for
daily operations and relays needs to Inventory Lead. Reports to FOH
Lead. Front of House Lead: Responsible for any and all products
leaving the service lines. Ensures that all Hot, Cold and Beverage
items are correctly prepared, held, and distributed. Works with all
leads to make sure they are managing their areas accordingly.
Reports to Job Manager. Cook 1: Assists with simple kitchen tasks.
Helps load product into kitchen, runs cooked food pans to serving
lines. Keeps dishes and dish pit area clean. Helps with anything
necessary to keep the kitchen running smoothly. Cook 2:
Participates in the Preparation of all meals being cooked in the
Kitchen. Helps with serving and cleaning of the kitchen. Assistant
Kitchen Manager: Has knowledge of all duties associated with the
Kitchen. Prepares, monitors and maintains all hot food items. Helps
Kitchen Manager with daily duties including but not limited to
menus, recipes, training, temp logs, maintenance of kitchen
equipment, cleaning schedules. Supervisor of Kitchen when the
Kitchen Manager is not available. Kitchen Manager: Responsible for
all cooked hot food leaving the MFSU. Coordinates all the food
preparations, serving and clean up for the kitchen. Ensures all
Food Codes are being followed. Supervises all kitchen and serving
positions. Coordinates with job manager on menu and recipe
development. Coordinates with Inventory lead to ensure all the
correct products are being purchased and distributed correctly
throughout the incident. Monitors inventory levels of product
necessary for daily operations and relays needs to Inventory Lead.
Has working general knowledge of all positions with in the MFSU.
Acts as a supervisor to all employees when Job Manager is not
available. Lunch Lead: Responsible for preparing all sandwiches or
entrees for lunches. Responsible for bagging all items required in
lunches, dating, packaging and delivering lunches. Keeping all
checklists and temp logs completed on a daily basis. Monitors
inventory levels of product necessary for daily operations and
relays needs to Inventory Lead. Coordinated directly with inventory
lead and job manager. Facilities Lead: Responsible for set up/tear
down and all daily and annual maintenance of all equipment for the
MFSU. Keeps records and logs on potable water, fueling, reefer
temps, ect. Deals with all fuel, propane, or other deliveries.
Deals directly with Potable water contractor and gray water
contractor. Repairs and maintains any and all safety sensitive
issues. Reports to Job Manager. Inventory Lead: Responsible for
delivery, distribution, quality, holding and quantities of all
products needed to operate the MFSU. Deals directly with Job
Manager and Leads of every position. Responsible for maintaining an
accurate Inventory. Quality Control: Responsible for ensuring
quality control measures are met. FOH and Inventory Lead are mainly
the 2 positions that over see Quality Control. Each Lead has their
own checklist to complete, our quality control measures start at
the checklists and then work through every position to the top. Job
Manger: Ultimate responsibility for all decisions made to ensure a
safe, smooth and healthy work environment. Has working knowledge of
all positions. Knows contract specs and ensures the MFSU operates
with in the Scope. Deals directly with any and all government
representatives, responsible for invoicing and all paperwork
necessary for successful operations. Required Qualifications
Keywords: GFP Enterprises LLC, Redding , Mobile Food Service, Hospitality & Tourism , Redding, California
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