Food Service Specialist II: Part-Time

Valley Hope•Boonville, MO

11d•Onsite

About The Position

Valley Hope of Boonville is seeking a part-time Food Service Specialist II to support food service at its residential and outpatient addiction treatment facility. The role helps ensure meals are prepared and served safely and on schedule, menus meet dietary requirements, and kitchen operations comply with applicable guidelines and regulations. The position also supports staff and patients who assist with food preparation and kitchen duties, department scheduling and ordering, cost control, and regulatory inspections.

Requirements

At least six months of experience as a prep cook, line cook, or in a commercial or institutional kitchen.
Food Permit/Handler’s Card, or ability to obtain one within 30 days of hire.
Previous experience training others in food preparation.
Previous experience ordering dietary supplies.
Able to work non-typical hours, including early mornings, evenings, weekends, and holidays, and overtime as necessary.
Able to walk throughout the facility and potentially unload food or stock in temperature extremes.
Able to stand for lengthy periods and walk, including on stairs, as needed.
Able to perform the described physical activities, including pushing, pulling, bending, twisting, reaching, kneeling, squatting, crawling, and handling kitchen utensils.
Able to lift and carry up to 25 pounds.

Nice To Haves

High school diploma or equivalent.
Specialized training in food preparation.
Three years of cooking experience.
One year of experience as a lead cook or team lead in a dietary department or restaurant.

Responsibilities

Maintain safe food-handling practices in kitchen and dining areas, including hand hygiene, cross-contamination prevention, temperature checks, and required documentation.
Organize weekly facility menus and ensure staff and patients have the menus, ingredients, and recipes needed for preparation.
Recommend menu changes to the supervisor or Dietician as requested and obtain required approval before using menus or changes.
Assist staff and patients with preparing daily meals according to weekly menus and recipes; adjust recipe quantities to account for changes in census.
Plan and/or prepare meals and snacks according to ordered special diets, using applicable recipes or program guidelines.
Serve food to patients, units, programs, visitors, and staff in a pleasant manner.
Store food according to established guidelines and state regulations.
Wash dishes and sanitize items used to prepare and serve meals; instruct patients assigned to dishwashing or cleanup duties on safety, hygiene, and sanitization practices.
Complete cleaning and sanitizing tasks on shift, daily, weekly, and monthly schedules, including work on kitchen equipment and appliances.
Follow safety guidelines when using commercial kitchen equipment and report hazards to management.
Dispose of trash, boxes, used grease, and other materials in appropriate containers in a timely and safe manner.
Create dietary department staff schedules as assigned to support the organization’s meal-service needs.
Train staff and/or patients as assigned on cleanliness, food preparation, food safety, and storage practices.
Prepare weekly orders for department food, sundry, and cleaning and sanitizing supplies.
Identify ways to reduce food costs and waste, including aligning orders and preparation with the current patient census.
Communicate with management to maintain expected food quality.
Participate in local, state, and other regulatory inspections and assist with follow-up activities, including plans of correction and training.
Provide input for department personnel performance reviews as assigned.