What are the responsibilities and job description for the Lead Worker position at Blackstone Consulting?
Lead Worker
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Description/Job Summary
Four years’ comparable experience in Government or commercial kitchen and dining room facilities.
Two of the four years shall be held as a supervisor or in a work leader position
Associate or Bachelor degree in business management, hospitality management, or equivalent preferred.
Must be ServSafe certified.
Must have solid work ethics.
General Responsibilities:
• The principal responsibilities of the Supervisor are to supervise staff and to provide management oversight of the dining facility.
• Ensure contract and SOP compliance and performance.
• Ensure compliance with the Building/Equipment Cleaning Plans.
• Provide all relevant training to employees.
Knowledge of:
• Food service employee management and customer service skills.
• Proficiency in applicable computer software.
Ability to:
• Interpret government contracts and make appropriate application.
• Communicate with employees, customers and vendors in the running of the facility.
• Determine the necessary staffing levels required to smoothly run the facility.
• Monitor staff, walk the facility and inspect foods, employees, and general setup.
• Discusses with Project Manager the overall running of the dining facility and recommends changes to be made
Additional Responsibilities:
May assume duties of the Project Manager in his/her absence.
Physical Requirements
• The person in this position needs to occasionally move about inside the office to access file cabinets, office machines, etc. Operates a computer and other office productivity machinery, such as a calculator, copy machine, fax machine and computer printer.
• May frequently require lifting or moving objects weighing up to 50 pounds.
• Duties require considerable walking and standing for prolonged periods of time.
• Tasks may include frequent bending, stooping, and reaching.
• Stands, walks, inspects, and reassigns staff as necessary to meet facility requirements.
• Some bending and stooping.
Additional Responsibilities:
Understands OSHA requirements, Labor requirements (Wage Determination), and employment law as it relates to managing the workforce.
Comply with all HACCP standards.
Manage the workforce in a fair and consistent manner.
Understand and oversee cash management and control operations.
Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.
Two of the four years shall be held as a supervisor or in a work leader position
Associate or Bachelor degree in business management, hospitality management, or equivalent preferred.
Must be ServSafe certified.
Must have solid work ethics.
General Responsibilities:
• The principal responsibilities of the Supervisor are to supervise staff and to provide management oversight of the dining facility.
• Ensure contract and SOP compliance and performance.
• Ensure compliance with the Building/Equipment Cleaning Plans.
• Provide all relevant training to employees.
Knowledge of:
• Food service employee management and customer service skills.
• Proficiency in applicable computer software.
Ability to:
• Interpret government contracts and make appropriate application.
• Communicate with employees, customers and vendors in the running of the facility.
• Determine the necessary staffing levels required to smoothly run the facility.
• Monitor staff, walk the facility and inspect foods, employees, and general setup.
• Discusses with Project Manager the overall running of the dining facility and recommends changes to be made
Additional Responsibilities:
May assume duties of the Project Manager in his/her absence.
Physical Requirements
• The person in this position needs to occasionally move about inside the office to access file cabinets, office machines, etc. Operates a computer and other office productivity machinery, such as a calculator, copy machine, fax machine and computer printer.
• May frequently require lifting or moving objects weighing up to 50 pounds.
• Duties require considerable walking and standing for prolonged periods of time.
• Tasks may include frequent bending, stooping, and reaching.
• Stands, walks, inspects, and reassigns staff as necessary to meet facility requirements.
• Some bending and stooping.
Additional Responsibilities:
Understands OSHA requirements, Labor requirements (Wage Determination), and employment law as it relates to managing the workforce.
Comply with all HACCP standards.
Manage the workforce in a fair and consistent manner.
Understand and oversee cash management and control operations.
Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.
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