A Food Team Lead at Center Grove Orchard (CGO) plays a key role in creating smooth operations, team unity, and an outstanding guest experience. You are a guide, coach, and problem-solver—responsible for setting the tone for your team and ensuring the day runs efficiently from start to finish.

Key Responsibilities and Role 

Team Leadership & Motivation

• Support and energize your team to meet daily goals and maintain a positive work culture.
• Communicate CGO’s mission and connect each person’s role to that mission.
• Assign responsibilities based on skills, needs, and daily flow.

Training & Development

• Provide consistent, engaging, and fun training that reinforces CGO standards.
• Ensure every employee receives the same quality of training—helpful, hands-on, and repeatable.

Clear Communication

• Start each shift by walking through the day’s plan: who’s doing what, when breaks are happening, and how closing will look.
• Keep staff informed of what’s happening on the farm and how it might affect the day.

Active Listening & End-of-Day Reflection

• Listen to concerns and feedback to improve team morale and operations.
• End shifts with a team huddle: What went well? What could have gone better?

Interpersonal Relationships

• Build trust by getting to know your team’s strengths, values, and needs.
• Recognize what each person contributes and help them feel proud of their work.

Decision-Making, Delegation & Problem-Solving

• Make quick, informed decisions in real time to keep the operation running smoothly.
• Delegate tasks effectively, based on the team’s skill levels and the day’s priorities.
• Step in and lead during high-pressure moments with calm and clarity.

Troubleshooting

• Anticipate and quickly identify issues with staff, product, or equipment.
• Review all tasks and quotas for the day—think ahead if food prep or role adjustments are needed.
• Stay proactive: if something goes wrong, have a plan ready.

Adaptability

• Stay calm and flexible when the day doesn’t go as planned.
• Shift strategies to adjust for staffing changes, guest flow, or product issues.

Efficiency Optimization

• Identify bottlenecks and improve systems for better flow.
  • Example: If Betty gets overwhelmed during busy times, assign her morning prep tasks (e.g., cleaning or stocking) to set her up for success.
  • Example: Thaw fries earlier in the day to make frying more efficient and reduce backup.

Time & Break Management

• Coordinate prep, guest flow, breaks, and closing tasks to maximize productivity and guest service.
• Ensure staff receive breaks after four hours, keeping things fair and efficient.

Guest Experience & Conflict Resolution

• Lead by example in guest interactions—warm, helpful, and solution-focused.
• Handle staff and guest conflicts calmly and constructively.
• Know when to step in, and when to empower staff to handle situations themselves.

Core Skills & Attributes:

• Team Leadership – Inspire, motivate, and guide others.
• Clear Communication – Convey daily goals and expectations effectively.
• Active Listening – Use staff feedback to make improvements.
• Interpersonal Skills – Build strong, respectful team relationships.
• Decision-Making – Think fast and act with purpose.
• Delegation – Assign roles smartly to match the moment.
• Troubleshooting – Quickly address equipment, product, or staff challenges.
• Adaptability – Stay calm and pivot when plans change.
• Efficiency Optimization – Spot issues and make systems smoother.
• Time Management – Keep the team moving, balanced, and on schedule.
• Conflict Resolution – Lead with calm and clarity in tough moments.
  
  Why It Matters: As a Food Team Lead, you're setting the standard and building the experience—for your team and our guests. The stronger your leadership, the smoother our operations—and the more fun and memorable each day will be.

Common Expectations for a Food Team Lead:

Opening and/or closing shifts
Being available during peak hours (lunch/dinner rushes)
Overseeing staff during service, so must align shifts with key business hours
May be on-call for emergencies or to cover last-minute absences

Education & Experience:

High school diploma or equivalent (some roles may prefer post-secondary education in hospitality, culinary arts, or food service management)
1–3 years of experience in the food industry (e.g., server, cook, shift supervisor, or similar role)
Prior leadership or supervisory experience is often required or preferred

Technical/Operational Knowledge:

Familiarity with kitchen equipment, food prep, and service procedures
Experience with inventory management and ordering supplies
Understanding of scheduling and shift planning
Basic computer skills (for tracking schedules, inventory, reporting, etc.)

Physical Requirements:

Ability to stand for long periods

Capable of lifting a certain amount of weight (typically 25–50 lbs.)

Comfortable working in a fast-paced environment

Schedule:

Flexible shifts, typically 6-10 hour shift length, including:
Weekdays/Evenings
Weekends
Holiday