Food Service Team Lead

A Food Team Lead at Center Grove Orchard (CGO) plays a key role in creating smooth operations team unity and an outstanding guest experience. You are a guide coach and problemsolverresponsible for setting the tone for your team and ensuring the day runs efficiently from start to finish.

Key Responsibilities and Role

Team Leadership & Motivation

• Support and energize your team to meet daily goals and maintain a positive work culture.
• Communicate CGOs mission and connect each persons role to that mission.
• Assign responsibilities based on skills needs and daily flow.

Training & Development

• Provide consistent engaging and fun training that reinforces CGO standards.
• Ensure every employee receives the same quality of traininghelpful handson and repeatable.

Clear Communication

• Start each shift by walking through the days plan: whos doing what when breaks are happening and how closing will look.
• Keep staff informed of whats happening on the farm and how it might affect the day.

Active Listening & EndofDay Reflection

• Listen to concerns and feedback to improve team morale and operations.
• End shifts with a team huddle: What went well What could have gone better

Interpersonal Relationships

• Build trust by getting to know your teams strengths values and needs.
• Recognize what each person contributes and help them feel proud of their work.

DecisionMaking Delegation & ProblemSolving

• Make quick informed decisions in real time to keep the operation running smoothly.
• Delegate tasks effectively based on the teams skill levels and the days priorities.
• Step in and lead during highpressure moments with calm and clarity.

Troubleshooting

• Anticipate and quickly identify issues with staff product or equipment.
• Review all tasks and quotas for the daythink ahead if food prep or role adjustments are needed.
• Stay proactive: if something goes wrong have a plan ready.

Adaptability

• Stay calm and flexible when the day doesnt go as planned.
• Shift strategies to adjust for staffing changes guest flow or product issues.

Efficiency Optimization

• Identify bottlenecks and improve systems for better flow.
  • Example: If Betty gets overwhelmed during busy times assign her morning prep tasks (e.g. cleaning or stocking) to set her up for success.
  • Example: Thaw fries earlier in the day to make frying more efficient and reduce backup.

Time & Break Management

• Coordinate prep guest flow breaks and closing tasks to maximize productivity and guest service.
• Ensure staff receive breaks after four hours keeping things fair and efficient.

Guest Experience & Conflict Resolution

• Lead by example in guest interactionswarm helpful and solutionfocused.
• Handle staff and guest conflicts calmly and constructively.
• Know when to step in and when to empower staff to handle situations themselves.

Core Skills & Attributes:

• Team Leadership Inspire motivate and guide others.
• Clear Communication Convey daily goals and expectations effectively.
• Active Listening Use staff feedback to make improvements.
• Interpersonal Skills Build strong respectful team relationships.
• DecisionMaking Think fast and act with purpose.
• Delegation Assign roles smartly to match the moment.
• Troubleshooting Quickly address equipment product or staff challenges.
• Adaptability Stay calm and pivot when plans change.
• Efficiency Optimization Spot issues and make systems smoother.
• Time Management Keep the team moving balanced and on schedule.
• Conflict Resolution Lead with calm and clarity in tough moments.
  
  Why It Matters: As a Food Team Lead youre setting the standard and building the experiencefor your team and our guests. The stronger your leadership the smoother our operationsand the more fun and memorable each day will be.

Common Expectations for a Food Team Lead:

Opening and/or closing shifts
Being available during peak hours (lunch/dinner rushes)
Overseeing staff during service so must align shifts with key business hours
May be oncall for emergencies or to cover lastminute absences

Education & Experience:

High school diploma or equivalent (some roles may prefer postsecondary education in hospitality culinary arts or food service management)
13 years of experience in the food industry (e.g. server cook shift supervisor or similar role)
Prior leadership or supervisory experience is often required or preferred

Technical/Operational Knowledge:

Familiarity with kitchen equipment food prep and service procedures
Experience with inventory management and ordering supplies
Understanding of scheduling and shift planning
Basic computer skills (for tracking schedules inventory reporting etc.

Physical Requirements:

Ability to stand for long periods

Capable of lifting a certain amount of weight (typically 2550 lbs.

Comfortable working in a fastpaced environment

Schedule:

Flexible shifts typically 610 hour shift length including:
Weekdays/Evenings
Weekends
Holiday