The Food Service Worker Lead is part of the Nutrition and Food Services team performing duties of preparing and serving food and beverages to patients and retail customers. They regularly lead, assign, train, instruct and check the work of others.. They may function as an assistant to cooks or bakers.
Job Related Knowledge, Skills and Abilities: -Ability to read, write, and speak English fluently as assessed by -Supervisor/Manager upon hire. -Have corrective vision to size 12 type font and the ability to hear normal speech level. -Knowledge of kitchen and retail dining room work, standard kitchen appliances and equipment, personal hygiene, sanitation, and house keeping practices. -Learn routines involved in preparing and serving food. -Maintain sanitary conditions. -Follow written and oral instructions. -Have respect in the work place. -Lead others. -Adherence to the Service Culture Guidelines.
KEY RESPONSIBILITIES AND PERFORMANCE STANDARDS:
Overview of Work Assignments: -Perform duties as a cook's or baker's helper or serve as a lead employee in food preparation and serving and/or dishwashing -Weigh, prepare and serve meals to meet specific diet requirements of inpatients and psychiatric patients -Participate in cleaning work area and equipment -Serve food to customers, patients and visitors in a friendly congenial sensitive manner. -Washes, peels, cuts up vegetables and fruits; opens canned goods. -Restock beverages. -Assembles salads, sandwiches, and desserts. -Dish-up yogurt, fruit cups, cottage cheese, chicken cups, tuna cups, etc.. -Slice and plate desserts. -Follow standardized recipes. -Weigh and measure ingredients. -Transport food, supplies, and equipment to and from kitchen, dining areas, storerooms, and refrigerators. -Functions as a grill cook for simple short-order items. -Operates cooking and kitchen equipment. -Serve food individually or from steam tables, salad and sandwich bar. -Refill food supplies and paper supplies. -Record hot and cold food temperatures. -Report to supervisor any concerns related to food appearance, texture, or quality. -Monitor expiration dates of food items. -Stocks work areas, First In First Out (FIFO) methods to minimize waste. -Operates kitchen appliances and equipment (e.g. coffee maker, toaster, yogurt machine, knife, steamer, steam kettle, tilt– skillet, grill, range, oven, deep fryer, deli slicer, food processor, food scale, chemical dispenser) -Function as grill cook for simple short-order items (e.g. omelets, hamburgers, grilled cheese sandwich). -May check patient Room Service or Psychiatric Service food trays to assure accuracy and ask trayline employees to make necessary corrections -Lead, assign, instruct and check the work of foodservice workers (e.g. salad and sandwich assembly, salad bar set-up, handwashing and glove donning, surface sanitation, retail stocking). -Follows department policies and procedures for food safety and sanitation. -Complies with infection control policy and hand washing procedures. -May take cash payments for meals. -Performs other work as required.
Work Stations: Food serving line Deli bar (Maleng Cafe) Cash register Cold Food Production Café Grill Ingredient Room Patient Trayline
WORKING CONDITIONS, PHYSICAL DEMANDS AND EQUIPMENT USAGE:
Working Conditions: -Exposure to hot and cold food and hot and cold food cooking and assembly equipment. -Potential exposure to airborne infectious diseases from patients, visitors and customers of the café. -Exposure to wet areas and noise in the main kitchen, café and dish area. -Exposure to cleaning and sanitizing solutions. -Ability to flex between serving line, sandwich preparation, catering, and cashiering as needed.
Physical Demands: -Continuous moving about work area. -Constant standing on feet eight (8) hours per day. -Working in warm environments (e.g. hotline, grill, tray line). -Frequent bending, stooping, reaching overhead, and pushing/pulling carts up to 25 pounds unassisted. -Lifting/pushing overhead up to 25 pounds unassisted. -Lifting and carrying items up to 40 pounds unassisted. -Clear, audible speaking. -Correctable vision to size 12 type. -Ability to hear normal speech level.
Equipment: Coffee makers; air pots; yogurt machine Steam tables, toaster, microwave, pellet heaters Refrigerator, freezers Café grill Deep fryer Ovens Range Steamer Steam Kettle Knife Deli Slicer Food Processor Tilt – Skillet Food Scale Chemical dispenser
CONDITIONS OF EMPLOYMENT: Food Handlers Permit within one week of hire.
Dress Attire: Uniform must be wrinkle-free and shirts tucked in. Undershirts, socks, shoes, belts and hair accessories must be black. Apron must be clean and changed when soiled and removed prior to entering restrooms. Hair must be completely contained in hair net while in the kitchen; beards and mustaches must be covered.
REQUIREMENTS: Possession of, or eligible for, a food handler's permit AND one year experience in quantity or institutional food preparation and serving or equivalent education/experience
Desired: Education & Experience: High school diploma or GED. .
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