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HRDC IX Fork and Spoon Evening Lead in Bozeman, Montana

Fork and Spoon Evening Lead Fork & Spoon · Bozeman, Montana

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Department Fork & Spoon

Employment Type Part-Time Contract

Compensation $15.00/hour

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Human Resource Development Council is an Equal Opportunity Employer. We consider applicants for all positions on the basis of qualifications and without regard to race, color, religion, sex, national origin, gender, marital status, veteran status, disability, sexual orientation and any other legally protected status.

Job Opening Date: July 21, 2021

Anticipated Start Date: ASAP

Job Closing Date: Until Filled

Job Status: This is a part time, contract position (20-25 hours/week, 6 months long)

Wage: $15.00/hour

General Summary of Purpose of this Position:

Evening Leads ensure that our pay-what-you-can dinner service runs smoothly, gaining meaningful connection with the community and learning how non-profit restaurants can thrive. The Evening Lead will orient and oversee rotating groups of new and returning volunteers, establish rapport with customers, model customer service expectations, and maintain safe food handling procedures. Opportunities for in kitchen, catering, and food truck shifts are available.

Specific Duties and Responsibilities:

This position has the following duties and responsibilities. They are listed starting with the most important. This listing does not include minor duties which constitute less than 5% of the position’s time, unless such duties are significantly important or critical to the success of the position. Each of the duties listed below is considered an essential function of this job. (Essential functions are those functions that the employee must be able to perform unaided or with the assistance of a reasonable accommodation. Regular and predictable work schedule and attendance are considered essential functions).

P rimary Job Duties and Responsibilities:

Trains and supervises volunteers in performance of activities including: customer service, food handling, adhering to food safety standards, maintaining inventory records, cleaning and closing duties during meal service, and maintaining positive relationships with Volunteers.

Reporting:

  • Provides customer counts/data to FOH Manager, maintains communications with supervisor and other Evening Leads through a communications log.

  • Documents problems and issues as they arise.

    Maintains food and meal logs in accordance with predetermined guidelines. Food preparations as needed.

    Other duties as requested.

    Knowledge Skills and Abilities:

    Language Skills:

  • Read and comprehend basic instructions and orally exchange information to others

  • Active listening skills

  • Conflict resolution skills

  • Bilingual Spanish preferred

    Mathematical/ Money Handling Skills:

  • Basic counting skills

  • Add, subtract, multiply and divide simple numbers

  • Handle small amounts of cash

    Reasoning Ability

  • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form

  • Ability to deal with problems involving several concrete variables in standardized situations

    Computer Skills:

  • Words per minute computer keyboard required: Demonstrate proficiency

  • 10-Key strokes per minute data entry required: Demonstrate proficiency

    Specialized Office Equipment

  • Operate multi-line phone to place, receive or transfer calls or to retrieve voice mail messages.

    Computer Software and Operating Systems:

  • Utilize computer spreadsheet (Excel) to input, format, and edit data and save, print, or transmit data

  • Utilize computer word processing (Word) to input, format, and edit documents and save, print, or transmit documents

  • Utilize computer Internet/ E-Mail to access, send, retrieve, save, print, or transmit documents, or data files

  • Operate personal computer to start programs, input, format, and edit data files and print or transmit data

  • Utilize proprietary, custom or online programs or data bases to input, format, and edit data and save, print, or transmit data. Specify software: Google Docs

    Specialized Tools (Non-Computer):

  • None

    HRDC, professional or Governmental Policies and Regulations:

  • Specialized professional or industry guidelines/standards: Food Safety and Storage Procedures; all other guidelines on sanitation practices in accordance with regulatory and licensing requirements;

  • All HRDC policies and procedures.

    Drivers Licenses Required for Performing this Position:

  • Montana Class D Driver License and acceptable insurance

    Professional Licenses or Certifications Required by Law, Rule or Regulation for Performing this Position:

  • Serv Safe Certification; (as required, HRDC will coordinate training and certification of course in first few weeks of employment)

    Other Required Knowledge, Skills or Abilities:

  • Ability to effectively work and communicate with a wide range of individuals from all socio-economic groups

  • Ability to read, interpret and implement documents such as policies, rules, and procedure manuals

  • Ability work with minimal supervision and effectively manage work flow

  • Ability to respond effectively to the most sensitive inquiries or complaints from customers or claimants

  • Communicates effectively with business representatives, volunteers, and various staff

  • Demonstrates an ability to work effectively in a team oriented environment

  • Demonstrates an ability to establish and maintain effective working relations

    Essential physical, mental and emotional requirements of this position

    The following physical, mental and emotional abilities are considered essential to perform the duties listed above:

  • The employee must regularly lift and/or move up to 50 pounds, and frequently lift and/or move up to 100 pounds.

    Education and Experience

    Education: The following course(s) of study or class work usually provides the required knowledge skills and abilities to perform the duties of this position:

  • Graduation from high school or GED required

    Experience: The following kinds of experience usually provide the required knowledge skills and abilities to perform the duties of this position:

  • Two years of food service/restaurant experience (floor manager, wait staff, bartender or runner) desired

    Supervision

    Supervision Received:

  • This position operates under general supervision and coordinates with supervisor if/when fluctuations to the regularly scheduled activities occurs. Consults with supervisor regularly on all projects.

    This position has the following supervisory responsibilities :

  • Daily supervision and direction of volunteers.

    Decisions

    Impact of Decisions and Errors Made by Position:

  • Decisions, final recommendations and/or errors primarily affect clients of the Fork & Spoon program.

    Judgment required to make decisions:

  • Requires judgment from time to time in the application of broader aspects of established practices to problems and situations not falling clearly or concisely within the limitations of accepted standards or precedents. Employee resolves routine problems and refers unusual problems to supervisor.

    Exception Authority:

  • This position cannot authorize exceptions to program policy or procedure.

    Financial Responsibility

    This position is accountable for the following company money, funds, and budgets:

  • Handles cash or checks for misc. errands using petty cash or purchase order.

  • Handles cash or checks from individual donors

    Personal Contacts

    The incumbent is responsible for the following personal contacts (either in oral or written form) when performing the duties and responsibilities of the position:

  • Daily interaction with the public and/or consumers.

    Confidentiality:

  • The incumbent occasionally works with confidential data. Effect of disclosure minimal.

    Working Conditions

    The incumbent is exposed to the following unusual, potentially hazardous or unpleasant working conditions:

  • Works in temperature controlled restaurant environment;

  • Weekly or more frequent requirement to work above ground level on ladder or scaffold

  • Monthly or less frequent exposure to risk of cuts, burns, shock or other minor injuries (not requiring hospitalization)

  • Monthly or less frequent exposure to risk of injuries that may result in a permanent disability or death (possibility of having a car accident)

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