Mobile Food Service
Company: GFP Enterprises, LLC
Posted on: January 27, 2023
GFP Mobile Food Services Positions and responsibilities.
Utility:General laborer and help for all positions, reports to area
leads and performs any and all duties assigned. Including all areas
of operation. Beverage Lead:Responsible for preparing and
maintaining any and all items and equipment necessary for the
Beverage and 24hr service bar. Reports to the FOH Lead. May have
utility workers and is responsible for training and assisting in
other areas of service. Monitors inventory levels of product
necessary for daily operations and relays needs to Inventory Lead.
Salad Lead:Responsible for preparing and maintaining all cold items
for breakfast and dinner service. Ensures all contract
specifications are met for Salad bar items. Makes sure all temp
logs and checklists are completed on a daily basis. Monitors
inventory levels of product necessary for daily operations and
relays needs to Inventory Lead. Reports to FOH Lead. Serving
Lead:Responsible for all hot plates coming out of serving line.
Ensures correct portions and items are on the plate before leaving
the window. Makes sure all temp logs and checklists are completed
on a daily basis. Monitors inventory levels of product necessary
for daily operations and relays needs to Inventory Lead. Reports to
FOH Lead. Front of House Lead:Responsible for any and all products
leaving the service lines. Ensures that all Hot, Cold and Beverage
items are correctly prepared, held, and distributed. Works with all
leads to make sure they are managing their areas accordingly.
Reports to Job Manager. Cook 1:Assists with simple kitchen tasks.
Helps load product into kitchen, runs cooked food pans to serving
lines. Keeps dishes and dish pit area clean. Helps with anything
necessary to keep the kitchen running smoothly. Cook 2:Participates
in the Preparation of all meals being cooked in the Kitchen. Helps
with serving and cleaning of the kitchen. Assistant Kitchen
Manager:Has knowledge of all duties associated with the Kitchen.
Prepares, monitors and maintains all hot food items. Helps Kitchen
Manager with daily duties including but not limited to menus,
recipes, training, temp logs, maintenance of kitchen equipment,
cleaning schedules. Supervisor of Kitchen when the Kitchen Manager
is not available. Kitchen Manager:Responsible for all cooked hot
food leaving the MFSU. Coordinates all the food preparations,
serving and clean up for the kitchen. Ensures all Food Codes are
being followed. Supervises all kitchen and serving positions.
Coordinates with job manager on menu and recipe development.
Coordinates with Inventory lead to ensure all the correct products
are being purchased and distributed correctly throughout the
incident. Monitors inventory levels of product necessary for daily
operations and relays needs to Inventory Lead. Has working general
knowledge of all positions with in the MFSU. Acts as a supervisor
to all employees when Job Manager is not available. Lunch
Lead:Responsible for preparing all sandwiches or entrees for
lunches. Responsible for bagging all items required in lunches,
dating, packaging and delivering lunches. Keeping all checklists
and temp logs completed on a daily basis. Monitors inventory levels
of product necessary for daily operations and relays needs to
Inventory Lead. Coordinated directly with inventory lead and job
manager. Facilities Lead:Responsible for set up/tear down and all
daily and annual maintenance of all equipment for the MFSU. Keeps
records and logs on potable water, fueling, reefer temps, ect.
Deals with all fuel, propane, or other deliveries. Deals directly
with Potable water contractor and gray water contractor. Repairs
and maintains any and all safety sensitive issues. Reports to Job
Manager. Inventory Lead:Responsible for delivery, distribution,
quality, holding and quantities of all products needed to operate
the MFSU. Deals directly with Job Manager and Leads of every
position. Responsible for maintaining an accurate Inventory.
Quality Control:Responsible for ensuring quality control measures
are met. FOH and Inventory Lead are mainly the 2 positions that
over see Quality Control. Each Lead has their own checklist to
complete, our quality control measures start at the checklists and
then work through every position to the top. Job Manger:Ultimate
responsibility for all decisions made to ensure a safe, smooth and
healthy work environment. Has working knowledge of all positions.
Knows contract specs and ensures the MFSU operates with in the
Scope. Deals directly with any and all government representatives,
responsible for invoicing and all paperwork necessary for
- Introduction to ICS (ICS-100)
- Human Factors in the Wildland Fire Service (L-180)
- Employees must be 18 years of age or older. WHAT GFP PROVIDES
TO FIELD EMPLOYEES
- Career Advancement
- Competitive Wages Exceeding Federal Standards
- Overtime Opportunities WHAT BENEFITS ARE PROVIDED TO ELIGIBLE
- 10-Paid Company Holidays
- Employee Assistance and Wellness Programs
- Employee discounts through Life Mart and Expert Voice GFP
Enterprises LLC provides equal employment opportunities to all
employees and applicants for employment and prohibits
discrimination and harassment of any type without regard to race,
color, religion, age, sex, national origin, disability status,
genetics, protected veteran status, sexual orientation, gender
identity or expression, or any other characteristic protected by
federal, state or local laws. This policy applies to all terms and
conditions of employment, including recruiting, hiring, placement,
promotion, termination, layoff, recall, transfer, leaves of
absence, compensation and training.
Keywords: GFP Enterprises, LLC, Salem , Mobile Food Service, Hospitality & Tourism , Salem, Oregon
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