Department: Food and Beverage–Main Kitchen
Position: Hot/Cold Line Foreman
Reports To: Kitchen Supervisor/Kitchen Manager
Function: Responsible for the efficient and sanitary operation of the hot/cold line areas. Maintaining adequate uninterrupted flow of finished food products to the service staff.
Work Performed:
• Checks for the absences/lates at the start of the work shifts; filling necessary vacanacies.
• Positioning staff members at the various workstations to ensure a steady flow of products.
• Coordinates and delegates various duties daily.
• Maintains adequate prep levels, set according to a daily prep production sheet.
• Maintains an overall safe and sanitary work area as defined by the Saginaw County Health Department.
• Helps ensure that new staff members are given proper training.
• Communicates daily with the Kitchen Manager and Hot/Cold Line Supervisor.
• Any other reasonable task asked by management.
Requirements:
• Physical Requirements: Ability to stand and walk continually, lift minimum of 75 lbs.
• Age Requirements: Must be 18 years of age or older
