Food Service Tech Lead

Overview

6 PM Shift (24 hours per week) 11:30am - 8:00pm

Directs and coordinates activities of kitchen workers preparing and cooking food. Assists in providing nutritional care to patients and employees. Responsible for maintaining sanitary conditions in the work area. Performs a variety of kitchen duties and related work.

60% - Organizes and directs the work activities of cooks and food service workers. Assists cooks in preparing meals and diets.

• Oversees preparation and serving of food to ensure procedures are followed.
• Organizes work flow and is responsible for staff placement and coverage.
• Assists in menu planning.
• Estimates food consumption and requirements to determine food/ingredient coverage and is responsible for reporting shortages, needed requirements, and ordering supplies.
• Tests and inspects food for quality, specifications, temperature, palatability, attractiveness, spoilage, and to ensure food is cooked.
• Responsible for reporting equipment damage to Maintenance.
• Responsible for reporting all kitchen operating and personnel activities to the Food Service Manager.

30% - Directs the dietary department in absence of Food Service Manager and Assistant Food Service Manager.

• Trains new food service workers.
• Responsible for enforcing disciplinary procedures.

5% - Other Miscellaneous duties.

• Participate in fire drills, educational programs, and inservice meetings. Attend meetings as required.
• May participate in disaster evacuations when circumstances exist.

5% - Performs other duties as assigned.

• Knowledge of foods: their large scale preparation and of the uses and care of dishes, kitchen utensils and equipment.
• Basic knowledge of nutrition and therapeutic diets.
• Considerable knowledge of health hazards relating to food preparation and service and of effective precautionary measures.
• Ability to assign and supervise the work of subordinates in a manner conducive to full performances and high morale.
• Ability to perform manual tasks which require moderate strength and agility.
• Ability to establish and maintain effective working relationships with employees.
• Ability to understand and effectively carry-out oral and written instructions.

• One to three years experience in a health care food service operation including supervisory experience or successful completion of the Food Service Supervisor technical school program which includes at least one nutrition course.
• Graduation from a standard high school or vocational school, or any equivalent combination of training.

• Sits, stands, bends, lifts and moves intermittently during working hours.
• Is subject to frequent interruptions.
• Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.
• Is subject to hostile and emotionally upset residents, family members, etc.
• Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.
• Is subject to falls, burns from equipment, odors, etc., throughout the work day.
• Is subject to sudden temperature changes when entering refrigerator.
• Is exposed to heat/cold temperatures in kitchen/storage area.
• May be exposed to infectious waste, diseases, conditions, including AIDS and hepatitis B viruses.
• Works in well-lighted/ventilated areas. Atmosphere is somewhat warm due to cooking.
• Rock Haven Campus is smoke free.