CNL Lead Galley

Job Title: Lead Galley Attendant

Position Summary

The Lead Galley Attendant is responsible for leading and coordinating the daily activities of Galley Attendants while actively supporting food service operations. This position ensures the kitchen, serving lines, and dining areas are properly prepared, maintained, and sanitized to provide efficient meal service. The Lead Galley Attendant oversees work assignments, monitors food safety and sanitation practices, and serves as the primary point of contact for Galley Attendants during assigned shifts.

Essential Duties and Responsibilities

• Lead, train, and provide daily direction to Galley Attendants to ensure efficient food service operations.
• Assign daily work tasks and monitor employee performance to ensure timely completion of duties.
• Assist with setting up serving lines, dining areas, beverage stations, and meal service operations.
• Ensure food service stations remain stocked throughout meal periods.
• Oversee cleaning and sanitation of kitchen equipment, workstations, serving areas, dining rooms, and dishwashing areas.
• Monitor compliance with food safety, sanitation, and personal hygiene standards.
• Ensure proper use of cleaning chemicals and sanitation procedures.
• Assist with basic food preparation, portioning, and plating of menu items as needed.
• Coordinate dishwashing operations to ensure a continuous supply of clean dishes, utensils, and cookware.
• Monitor inventory levels of cleaning supplies, disposable products, and service equipment; notify management when replenishment is needed.
• Ensure all opening, shift-change, and closing procedures are completed accurately.
• Train new employees on standard operating procedures, food safety practices, equipment operation, and company policies.
• Report equipment malfunctions, maintenance issues, safety hazards, and staffing concerns to supervisors.
• Promote teamwork, professionalism, and excellent customer service.
• Assist management with implementing quality assurance and operational improvements.
• Perform the duties of a Galley Attendant as operational needs require.
• Perform other duties as assigned.

Supervisory Responsibilities

• Provide day-to-day leadership and work direction to Galley Attendants.
• Assist with employee orientation and on-the-job training.
• Monitor attendance, productivity, and compliance with workplace standards.
• Communicate operational concerns and employee performance issues to supervisors.
• Foster a positive, safe, and collaborative work environment.

Qualifications

• High school diploma or GED preferred.
• Minimum of one to three years of food service or institutional dining experience.
• Previous lead or supervisory experience preferred.
• Knowledge of food safety, sanitation, and kitchen operations.
• Food Handler Certification or ServSafe Certification preferred, if required by local regulations.
• Strong leadership, organizational, and communication skills.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift, carry, push, and pull up to 50 pounds.
• Frequent bending, reaching, stooping, kneeling, and repetitive motion.
• Ability to work in hot, humid, refrigerated, and freezer environments.
• Ability to operate commercial kitchen equipment safely.

Knowledge, Skills, and Abilities

• Knowledge of commercial food service operations.
• Understanding of food safety regulations and sanitation standards.
• Ability to supervise and motivate team members.
• Strong organizational and time management skills.
• Excellent communication and interpersonal skills.
• Ability to prioritize multiple tasks in a fast-paced environment.
• Ability to resolve routine operational issues effectively.
• Basic computer and recordkeeping skills preferred.

Work Environment

• Commercial kitchen and institutional dining facility.
• Exposure to hot cooking equipment, steam, cleaning chemicals, and refrigerated storage areas.
• Fast-paced environment with frequent interaction with kitchen staff, dining facility personnel, and customers.
• Requires adherence to all company policies, OSHA regulations, food safety standards, and quality assurance procedures.

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Qualifications

Qualifications

• High school diploma or GED preferred.
• Minimum of one to three years of food service or institutional dining experience.
• Previous lead or supervisory experience preferred.
• Knowledge of food safety, sanitation, and kitchen operations.
• Food Handler Certification or ServSafe Certification preferred, if required by local regulations.
• Strong leadership, organizational, and communication skills.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift, carry, push, and pull up to 50 pounds.
• Frequent bending, reaching, stooping, kneeling, and repetitive motion.
• Ability to work in hot, humid, refrigerated, and freezer environments.
• Ability to operate commercial kitchen equipment safely.

Knowledge, Skills, and Abilities

• Knowledge of commercial food service operations.
• Understanding of food safety regulations and sanitation standards.
• Ability to supervise and motivate team members.
• Strong organizational and time management skills.
• Excellent communication and interpersonal skills.
• Ability to prioritize multiple tasks in a fast-paced environment.
• Ability to resolve routine operational issues effectively.
• Basic computer and recordkeeping skills preferred.