Shift Lead

Costa Vida; Fort Union (FL); On-site; USD 19,000 - 25,000; Full time

Job summary

Costa Vida is seeking a Production Shift Lead to supervise, train, and support the production team, ensuring high-quality food, food safety, cleanliness, and accurate recipes in a fast-paced setting.

You will organize shift schedules, assign duties, train staff, handle customer issues, manage cash deposits, and ensure HACCP and Steritech standards are met while maintaining teamwork and efficiency.

Qualifications

• Food Handler permit and ServSafe Certification required.
• Proven experience supervising in fast-paced kitchen settings.
• Strong time management and teamwork abilities.

Responsibilities

• Organizing shift schedules for team members
• Assigning duties based on role and skills
• Training new and current team members on tasks
• Handling customer issues and managing conflicts
• Adhering to health, safety and employment standards
• Balancing cash drawers and preparing cash deposits
• Opening/Closing the restaurant
• Knowledge of different positions within shifts
• Catering logistics and event coordination
• Overseeing daily HAACP completion and Steritech requirements
• Ensuring store cleanliness and equipment upkeep
• Support orientation and training of FOH/BOH team members
• Assuming related duties as needed

Skills

Time management

Communication

Team leadership

Food safety

Customer service

Multitasking

Adaptability

Education

Food Handler permit

ServSafe Certification

Valid Driver's License

Job description

GENERAL POSITION SUMMARY

As a Production Shift Lead, you will be responsible for supervising, supporting and training production team members and insuring they are preparing, cooking, and serving high-quality food while maintaining food safety, cleanliness standards, and properly following recipes. This is a hands-on role that requires strong organizational skills and the ability to work in a fast-paced environment.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

• Organizing shift schedules for team members
• Assigning duties to specific employees based on role and skills
• Training new and current team members on tasks
• Handling customer issues and managing conflicts
• Adhering to company policies and health, safety and employment standards
• Balancing cash drawers and preparing cash deposits
• Opening/Closing the restaurant
• Will have knowledge of the different positions
• Guest responses, Closing Open Alerts, Accuracy, Greet, Verify, Thank, WOW’s
• Catering – Delivery Schedule, Event Print, Team Communication, Logistics, AccuracyFood Safety – Oversee Daily HAACP completion and Steritech requirements
• Facilities – Assign and Follow Up on Daily/Weekly Duties (store cleanliness, equipment The Beach tracking & follow up
• Support Orientation and Train FOH/BOH Team Members
• Assumes responsibility for related duties as required or assigned.

WORKING REQUIREMENTS/CONDITIONS

Education/Certification:

Food Handler permit.

ServSafe Certification

Valid Driver's License.

Experience Required:

Proven experience as a supervisor, preferably in a fast-paced kitchen environment.

Strong knowledge of food preparation techniques and safety standards.

Ability to follow recipes and instructions accurately.

Excellent time management skills and the ability to multitask in a busy kitchen.

Strong communication skills and a team-oriented attitude.

Minimum of 1 years of experience in a similar role

Skills/Abilities:

Ability to stand for long periods and lift heavy items (up to 50 lbs)

PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION

Finger dexterity:

Using primarily just the fingers to make small movements such as typing, picking up small objects, or pinching fingers together.

Talking:

Especially where one must convey detailed or important instructions or ideas accurately, loudly, or quickly.

Hearing:

Have adequate hearing to respond to alarms, signals, and other sounds.

Vision

Good eyesight is crucial. Sharp near vision to read menus, orders, tickets, and small print on labels or inventory items.

Peripheral vision to monitor surroundings, ensuring awareness of customers, coworkers, and potential hazards.

Physical Strength:

Ability to stand for long periods and lift heavy items (up to 50 lbs). May need to lift or maneuver equipment, packages, or tools.

Coordination

Hand-eye coordination to accurately handle food, drinks, utensils, and equipment, ensuring precision in tasks like plating, pouring, or cutting.

Motor coordination to balance multiple tasks, such as maneuvering in tight spaces.

Stamina

Long hours of standing work can require physical endurance and the ability to maintain focus.

Mobility

Ability to stand and walk for extended periods

Frequent bending, stooping, and reaching to access items on shelves, counters, and storage areas.

WORKING CONDITIONS

Environment:

Capable of working in a hot, fast-paced kitchen environment.

Capable of driving. Ability to load and unload merchandise.

MENTAL ACTIVITIES AND REQURIMENTS OF THIS POSITION

Reasoning Ability:

Ability to deal with a variety of variables under only limited standardization.

Able to interpret various instructions.

Mental Alertness

Maintaining alertness and quick reflexes is crucial for safe driving.

Mathematics Ability:

Ability to perform basic math skills.

Language Ability:

Ability to read a variety of books, magazines, instruction manuals, atlases, and encyclopedias.

Ability to prepare memos, and reports using proper punctuation, spelling, and grammar.

Ability to communicate distinctly with appropriate pauses and emphasis; correct pronunciation (or sign equivalent); and variation in word order using present, perfect, and future tenses.

INTENT AND FUNCTION OF JOB DESCRIPTIONS

Job descriptions assist organizations in ensuring that the hiring process is fairly administered and that qualified employees are selected. They are also essential to an effective appraisal system and related promotion, transfer, layoff, and termination decisions. Well-constructed job descriptions are an integral part of any effective compensation system.

All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included are the minimal standards required to perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate.

In accordance with the Americans with Disabilities Act, it is possible that requirements may be modified to accommodate disabled individuals. However, no accommodation will be made which may pose serious health or safety risks to the employee or others or which impose undue hardships on the organization.

Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Employees can be terminated for any reason not prohibited by law.