Shift Leader

Southern Foodservice Management; Leavenworth (IN); On-site; USD 38,000 - 46,000; Full time

Job summary

Southern Foodservice Management, a national contract food service company, is hiring a Shift Leader for our Fort Leavenworth location in Leavenworth, KS. The role involves supervising inmate staff across food prep and dish areas, ensuring accurate temperature logs, and maintaining dining facility cleanliness per Army standards.

You will enforce safety protocols, proper chemical handling, and PPE usage, while completing cleaning schedules and representing the company with professionalism.

Qualifications

• Experience supervising staff in a food service setting, including safety and Army-standard operations.
• Ability to monitor and enforce cleanliness, sanitation, and uniform requirements.
• Strong attention to record-keeping for temperature logs and safety protocols.

Responsibilities

• Monitor and supervise inmate staff across Shu cart, dish machine, and pots/pans areas.
• Ensure temperature, cleanliness, and sanitation logs are completed accurately.
• Uphold Army Standards for dining facility cleanliness and safety practices.
• Enforce proper chemical handling and PPE usage; ensure cleaning schedules are followed.
• Perform duties professionally and in line with Southern Foodservice Code of Conduct.

Job description

Description

Southern Foodservice Management, a national contract food service company, is looking to hire a Shift Leader for our Fort Leavenworth location in Leavenworth, KS.

Job Summary

• Responsible for monitoring and supervising all Inmate Staff on Shu cart, dish machine, pots and pans area.
• Ensure all temperature logs are filled in properly throughout shift. (Freezers/Refrigerators/food warmers/dish area)
• Ensure all areas of dining facility cleanliness is maintained as required per Army Standards.
• Ensure proper Workplace Safety protocols and Standards are being adhered to by DFA Staff.
• Ensure employees are properly handling chemicals and wearing ppe gear.
• Responsible for proper completion of cleaning schedules per Army Standards
• Conduct duties in an orderly and professional manner and to standards of Southern Foodservice code of conduct.

Southern Foodservice Management’s Culture

• We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee:
• Exhibits a positive, friendly and respectful attitude towards guests and other team members.
• Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
• Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
• Promotes a fun and efficient work environment, focusing on guest satisfaction.

Duties and Responsibilities

Cleaning Assignment

• All areas inside and outside of the dining facility are clean and organized. To include, but not limited to: dining areas, serving lines, and back of house operations.
• All pot wash, clipper room equipment, chemicals storage and disposables storage.

Daily-Employee Hygiene – All Employees must

• Wear assigned uniforms; Uniforms are to be clean and properly maintained with name badges and government IDs.

Employees must

• Wear hairnets or other hair restraint in foodservice places, may not work with exposed boils or infected cuts, abrasions, or burns.
• May not work with acute respiratory illness and cannot work with contagious illness.

Employees must

• Use disposable gloves and change per guidelines; smoking is only in designated areas.
• Fingernails are short and clean, not wearing loose hanging jewelry and trained on proper hand-washing techniques.

Daily-Sanitation Requirements

• Mops are to be stored hanging without strings touching ground surface in Clean Sanitation/Wash Solution or in direct use.
• Towels used for cleaning are to be kept in clean wash solution.
• Disposable towels for sanitizing are to be kept in a clear sanitizer solution.
• Wash Towels/green buckets & Sanitizer Towels/red buckets or direct use
• All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.

#INDSJ

Requirements

Physical Requirements

• Strength: Lift up to 20lbs
• Posture: Standing 70%, Walking 30%
• Movement of objects: Frequent
• Heavy Lifting, Heavy Carrying, Pushing, Pulling
• Climbing or Balancing: Occasional
• Stooping: Occasional
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent