Lead Hand - Hospitality

Lead Hand – Hospitality
Temporary Part-Time
August 2025 - April 2026

Reports To

Hospitality Supervisor

Summary

The Lead Hand is responsible for ensuring efficient operation of the kitchen in a well-organized manner, with the goal of upholding and meeting the expectations established by management. The Lead hand will ensure that the quality, quantity, presentation, and service of food align with the FSU standards. Additionally, this role involves opening and closing venues, as well as providing support across different areas of the Hospitality department as required to address staffing needs.

Job Duties

• Follow direction from Hospitality Supervisor and Culinary Manager in manners of food, supplies, food safety, preparation and presentation of food.


• Learn and maintain food station and catering specifications.

• Maintain profitability, efficiency, and service in the Oasis, and ensure that the quality, quantity, and presentation of food at each station is in accordance with Fanshawe Student Union policy and procedure and standards.

• Support training initiatives for the FSU Hospitality BOH Staff, as required.


• Uphold all health and safety regulations, including WHMIS, HACCP, FIFO.


• Supply daily summary of incident reports, and any operational notes to the Manager.

• Maintain and record the food and beverage inventory to ensure proper safeguards and controls are adhered to.


• Open and close venues as required.


• Assist with and ensure daily and weekly prep lists, temperature logs, cleaning logs, and any other lists are addressed and completed.

• Maintain a strong working relationship with coworkers and Managers.


• Support the Hospitality team to ensure departmental goals are being met.


• Float to various areas within the Hospitality department to assist with staffing needs as necessary.


• Perform other duties as assigned.
  
  

Requirements

• High School diploma, G.E.D. or equivalent


• Post-Secondary education in Culinary Arts or Hospitality Management considered an asset.


• Food Handlers certificate required.


• 2 years’ experience in the restaurant industry preferred.


• Ability to be proactive, set a positive example, and lead a team effectively.


• Ability to respond quickly in a dynamic and changing environment.


• Flexibility to work various shifts, including evenings, weekends, and holidays as needed.

• Ability to stand for long periods and perform physically demanding tasks.
  

*Applicants are encouraged to check out the Leadership modules on the FSU website to learn more about the FSU*