FNS, Team Leader, Richmond

Works with FNS Supervisor/Director to solve customer issues. Trains staff on the correct use of equipment and proper policies and practices for infection control. Educates staff and provides in-service on all FNS department policies, processes and techniques. Records all HACCP, Performance Improvement information, cash handling and daily closing procedures and documents them correctly. High School diploma or GED required. One year of previous food service experience required. Ability to operate food service equipment required. Ability to plan and manage production service within the FNS Department required. Previous supervisory experience preferred.