Food Service Lead

Hidden Valley Orchards; Lebanon (OH); On-site; USD 22,000 - 32,000; Part time

Benefits offered by this job

Fun, energetic team environment

Leadership opportunity

Seasonal employment

Job summary

Hidden Valley Orchards in Ohio is seeking a Seasonal Food Service Lead to oversee daily kitchen operations, prepare menu items, train team members, and ensure a memorable guest experience during our busiest seasons. You will manage staff, maintain food safety standards, and partner with other departments to handle weekend events.

The position offers a fun, energetic farm atmosphere and opportunities to lead during peak periods.

Qualifications

• Seasonal Food Service Lead experience in kitchen operations.
• Excellent guest service mindset and communication.
• Ability to manage busy weekends and holidays.
• Knowledge of food safety standards and best practices.

Responsibilities

• Lead daily kitchen operations and food preparation.
• Train and supervise seasonal staff.
• Ensure quality and timely service during peak days.
• Maintain cleanliness and safety in the kitchen.
• Assist with inventory and opening/closing duties.
• Engage with guests to promote farm-to-plate experience.

Skills

Food service leadership

Organizational skills

Communication skills

Time management

Team collaboration

Quality and cleanliness

Food safety standards

Weekend/holiday availability

Guest service

Job description

Do you want a fun place to work and earn $16.00–$23.00 per hour? We're looking for a seasonalFood Service Leadto oversee daily kitchen operations and help lead our food service team during our busiest seasons. You'll prepare great food, support and train team members, and help ensure every guest has an excellent experience.

Responsibilities

• Lead daily kitchen operations and food preparation.
• Prepare and cook menu items while maintaining quality and consistency.
• Train, support, and supervise seasonal kitchen staff.
• Manage the kitchen team to ensure timely and efficient service during busy visitor days.
• Maintain a clean, safe, and organized kitchen.
• Help manage inventory and keep the kitchen stocked.
• Assist with opening and closing duties.
• Work with other departments to support busy weekends, festivals, and special events.
• Help create a positive, efficient, and guest-focused work environment.
• Help schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.
• Engage with guests by educating them about the ingredients and processes used.

Experience

• Proven experience in food service or kitchen leadership.
• Strong organizational and communication skills.
• Ability to work in a fast-paced environment while maintaining attention to detail.
• Excellent time management skills and the ability to work collaboratively in a team setting.
• Commitment to quality, cleanliness, and great customer service.
• Familiarity with food safety standards and best practices for hygiene in food preparation.
• Ability to work weekends, holidays, and peak seasonal hours.
• Excellent communication skills to interact with guests and provide a true farm-to-plate experience.

Abilities

• Lifting, pushing, pulling and carrying: These functions are essential primarily because of the heavy production and need to lift food cases (weighing up to 50 lbs.) as well as food and small equipment. Pushing and pulling carts is required. Periodic climbing required.
• Bending/kneeling: Regular bending to lift items and supplies. Periodic kneeling.
• Mobility: Full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing: During preparation, during service hours or during expediting, usually all day.
• Hearing: Must have moderate hearing to hear equipment timers and communicate with other staff.
• Vision: Must have excellent vision to see that product is prepared appropriately.
• Comprehension skills: Must have moderate comprehension and literacy to read use records and all special requests.

Competencies

• Dealing with Ambiguity:Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.
• Compassion:Genuinely cares about people; is concerned about their work and non-work problems; is available and ready to help; is sympathetic to the plight of others not as fortunate; demonstrates real empathy with the joys and pain of others.
• Composure:Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.
• Interpersonal Skills:Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.

• Competitive hourly wage based on experience
• Flexible hours, including weekends and holidays during non-peak seasons.
• Leadership opportunity in a growing destination farm.
• Fun, energetic team environment.
• The chance to create memorable experiences for thousands of guests each season.