Pool Concession Lead

Pool Concession Lead

Department: Administration

Reports To: Food Service Manager, Food Service Supervisor

Supervisory Responsibilities: None

Safety Sensitive: Yes

Classification: Part-Time, Seasonal; Non-Exempt

Job Level: 3

Driving Status: No

Work Environment: This position primarily works indoors

Summary

Providing quality food and drinks for patrons at the swimming pool, while keeping a clean facility and following safety rules and regulations. To conduct yourself as a professional at all times in the interest of providing a good example of positive leadership to both patrons and personnel.

Essential Functions:

1. Oversee the day-to-day responsibilities of seasonal concessions staff by providing direction and instructions as well as keeping staff on task.
2. Ensure proper handling of food supplies and cleaning procedures for kitchen tools, work surfaces and equipment.
3. Train and communicate policy, rules, and regulations; ensure work meets quality standards as well as enforcing safety standards.
4. Responsible for kitchen and dining area appearances by ensuring staff is following proper cleaning procedures. Candidate should also lead by example when he/she is the one responsible for cleaning.
5. Inputting concession orders in POS and handling financial transactions.
6. Light to moderate cooking
7. Catalogue weekly inventory supplies and report information to the Food Service Manager. Update and restock necessary supplies.
8. Problem solving customer concerns, computer, and cooking issues.
9. Assist with preparations for birthday parties.
10. Preferred availability for duration of summer. (Pools close on Labor Day)

Physical Requirements:

1. Able to stand, sit and walk for extended periods of time and intermittently.
2. Dexterity is mandatory as this job requires frequent use of hands and fingers.
3. Ability to reach with hands and arms, push items overhead, occasionally stoop, kneel, or crouch.
4. Ability to talk, hear, and see.
5. Occasional lifting of up to 15 lbs.

Competencies:

1. Thorough knowledge of basic math, addition, subtraction, etc.
2. Thorough knowledge of government food handling and sanitation regulations including National Restaurant Association ServSafe Certification
3. Thorough knowledge of safety practices and procedures for equipment and tools.
4. Thorough knowledge of department policy, procedures, and work rules.

Required Education and Experience:

1. ServSafe Certified (or must be obtained within 30 days of hire)

Preferred Education and Experience:

1. High school diploma or GED

Skills

1. Ability to perform moderate cooking

Abilities

1. Ability to provide quality customer service consistently
2. Knowledge of menu prices and basic knowledge of pool operations and hours

Additional Eligibility Requirements

1. Must be at least 16 years of age
2. Must be able to work the schedule as described
3. Must be able to work independently
4. Must have reliable transportation

Disclaimer

This job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee. Duties, responsibilities and activities may change, or new ones may be assigned at any time with or without notice.