The following is a listing of open managerial positions at colleges, universities, and companies. NACUFS members may post positions at no charge. Nonmembers may purchase this service for a fee. Bulletins are posted on our website daily and removed from the site after 60 days. For more information on job postings, please consult our User Guide.

Return to Listing

Shift Lead

Application Deadline: 08/30/2019

Organization: NYIT

Location: Old Westbury

Salary: BOE

Website: NYIT.edu

Contact Details:

Please apply online at: https://careers-nyit.icims.com/jobs/1847/shift-lead--seasonal/job

Organization Details

New York Institute of Technology (NYIT) offers 90 degree programs, including undergraduate, graduate, and professional degrees, in more than 50 fields of study, including architecture and design; arts and sciences; education; engineering and computing sciences; health professions; management; and medicine. A non-profit, independent, private, and nonsectarian institution of higher education, NYIT has more than 9,000 students worldwide.

Since 1955, NYIT has pursued its mission to: provide career-oriented professional education, give all qualified students access to opportunity, and support research and scholarship that benefit the larger world.


New York Institute of Technology (NYIT) Dept. of Campus Dining seeks a seasonal Shift Lead to work at our Long Island (Old Westbury) location. Responsibilities include:

  • Managing Staff:

Create daily individual work plans for staff members for each shift

Ensure all SOPs for equipment handling and storage are adhered to by staff members

Manage all register transactions, audit reports in between shifts, bank deposits at closing, and change order requests

Ensure proper food handling according to guidelines set by the Nassau County Department of Health Kitchen safety and sanitation according to the HACCP Guidelines

Assist staff in preparation and execution of daily menus, ensuring production of desired quality and necessary quantity of food

Communicate comments, issues, concerns, and questions to Dining Services Management through daily end of shift reports

  • Food and Menu Development:

Maintain high standard of food production, focusing on quality, creativity, and presentation

Work with staff to ensure menu items are displayed in a presentable manner

Use waste logs to keep track of stale and unused products

Create spec sheets for menu items so that staff can be held accountable for what is served

  • Customer Service:

Ensure staff members provide excellent level of customer service at all times

Properly handle customer issues using the L.A.S.T. method

Provide additional training as needed to ensure high level customer service

  • Purchases/Requisitioning/Receiving:

Requisition products weekly through current food vendors for manager approval using templates created by Dining Services Management

Ordering items in bulk to gain maximum pricing efficiency

Complete return/short slip when deliveries do not match invoiced items

Prepare inventories on a daily, weekly, and monthly schedule for manager's review

Eliminating waste by creating menus or sharing with other locations

Following receiving and storage SOPs to ensure all food is stored at the appropriate temperature and the oldest products are utilized first (using FIFO method)

  • Safety and Sanitation:

Knowledge and understanding of HACCP guidelines

Application of Nassau County Department of Health Food Handler's policies and procedures

  • Maintenance and Cleaning:

Contact purveyors and equipment repair companies to have work completed if necessary

Place maintenance requests through NYIT's Altirius software

Ensure that daily, weekly, monthly cleaning schedules are followed and done to meet HACCP/Department of Health guidelines (according to the SOP)

  • Other duties as assigned

Required Qualifications

  • Education; High school or equivalent, plus one to two years' experience in a commercial kitchen setting, or a combination of education and experience from which comparable knowledge and skills are acquired
  • Board of Health Food Handler's Certification, Serve-Safe Certification and knowledge of the HACCP policies and procedures
  • Minimum of two years' experience in food service and managing staff of more than eight in a fast paced food service environment
  • Cashiering experience a plus
  • Ability to work a variety of shifts including weekends, evenings, and holidays
  • Flexibly working at any location under the Dining Services Department
  • Excellent written and oral communication skills
  • Strong computer skills


  • While performing the duties of this job, the employee is frequently required to stand for extended periods of time. The employee must occasionally lift and/or move up to 25 pounds.

EEO Statement

NYIT is an Equal Opportunity Employer – M/F/Veteran/Disability/Sexual Orientation/Gender Identity