The food truck manager is responsible for managing food service operations within food truck. Ensure all employees follow in house policies and procedures and meets with all federal and state requirements.
PRIMARY RESPONSIBILITIES
Oversee the day-to-day operations on the food truck
Maintain required records including food production, inventory, income/expense, meal counts and personnel records.
Ensure food truck staff members follow proper sanitation procedures.
Preside over food truck employees, including cooks, food preparers, cashiers, and other employees.
Ensure safety standards are maintained while food is being cooked.
Prepare and serve the food.
Respond to customer preferences and complaints.
Maintain equipment including refrigerator, stove, prep table and cookware.
Ensure customer dining experience is satisfactory.
Expedite food.
recruit, and train employees.
Deliver orders to appropriate customers.
Direct the cleaning of the truck and commercial kitchen.
Keep records of supplies and purchases.
The office catering manager is responsible for managing food service operations at multiple office building and commercial properties. Ensure all employees follow in house policies and procedures and meets all federal and state requirements. PRIMARY RESPONSIBILITIES Oversee the day-to-day operations at office catering events. Maintain required records including food production, inventory, income/expense, meal counts and personnel records. Ensure catering staff members follow proper sanitation procedures. Preside over catering employees, including cooks, food preparers, cashiers, and other employees. Ensure safety standards are maintained while food is being served. Prepare and serve the food. Respond to customer preferences and complaints. Maintain equipment. Ensure customer dining experience is satisfactory. Expedite food. recruit, and train employees. Deliver orders to appropriate customers. Direct the cleaning of catering equipment and vehicle. Keep records of supplies and purchases.
Food truck line cooks are the people responsible for making sure that food is prepared to the exact specifications of the chef, food truck owner and customer. While the line cook is typically an “entry level” position, a new cook is responsible for developing their technique so that they may move up in the food truck kitchen to positions with more responsibility.
PRIMARY RESPONSIBILITIES: The line cook is responsible for preparing their station(s) before the start of each shift. The line cook must make sure that all the supplies that will be needed are available and ready for use. This can include preparing some items in the commercial kitchen before they are stored in the food truck, or performing simple tasks such as stocking the truck with carry out boxes or food boats. The line cook will be asked to prep food for service each day. This can mean chopping vegetables, butchering meat, or preparing sauces. Depending on the needs of the food truck, the line cook may also be asked to prepare items for special events. During a shift, the line cook is responsible for preparing the items requested from their station. This requires working with other cooks in the truck to make sure that food is ready at the right time, in the right order so that it arrives at the service window ready to eat and at the right temperature. A line cook will often be directed by the food truck manager as they prepare the food. At the end of a shift, the line cook is responsible for cleaning their station, and may be asked to help others clean up the entire food truck. This means disposing of garbage, cleaning utensils, pots, and pans, and cleaning cooking surfaces. The line cook will also be responsible for taking care of left-over food, whether that means disposing of it, returning unused items to the correct inventory location, or storing cooked goods for use at another service.
The service window attendant is the front line face of a food truck business and because of this, attendants must be attentive and responsive to customers. Candidates must be able to anticipate the customer’s needs.
MINIMUM REQUIREMENTS
• Must be on their feet for long periods of time.
• Professional and friendly. (Even in tough situations)
• Team player.
• Effective communication skills with guests and staff.
• Quick thinking.
• Basic math skills.
• Great attention to detail.
PRIMARY RESPONSIBILITIES
Greet customers as they approach the truck. Explain how various menu items are prepared, describing ingredients and cooking methods.
Inform customers of daily specials. Take beverage and food orders. Prepare checks that itemize and total meal costs and sales taxes. (manual tickets or electronic POS systems) Serve food and/or beverages to customers. Stock service window area with supplies such as utensils, bags, condiments, to-go containers. Work with other staff members and be a team player. Additional responsibilities could include standing outside of truck to attract customers during slow periods. Assist in cooking tasks. Monitor and update the food truck’s social media accounts.
