Lead Food Service Worker- Culinary and Nutrition Irvine- FT Variable Shift

University of California, Irvine•Irvine, CA

5d•Onsite

About The Position

UCI Health is a large academic health system in California, part of the University of California, Irvine. It comprises multiple hospitals and a network of ambulatory care centers. As Orange County's only academic health system, it offers specialized care, including a National Cancer Institute-designated comprehensive cancer center and a Level I trauma center. UCI Health serves a large population through patient care, research, and medical education. The Medical Center Lead Food Service Worker reports to the Patient Services Manager and supports management in daily operations of Culinary and Nutrition Services. This role ensures safe, accurate, and timely food service for patients and customers. Key responsibilities include assembling and verifying high-risk patient meal trays, prioritizing and verifying VIP and RUSH trays, assisting with training and scheduling new staff, ensuring adequate staffing, supporting staff, monitoring operations, and resolving problems to meet departmental standards. The role also involves assisting with department audits, documentation, troubleshooting operational issues, and participating in quality improvement projects.

Requirements

Working knowledge and understanding of kitchen sanitation control techniques.
Thorough knowledge and understanding of therapeutic diets and nutrition.
Strong planning, problem solving, critical thinking, and organization skills.
Strong listening skills and ability to communicate and convey information in a clear, concise manner.
Must possess the skill, knowledge, and ability essential to the successful performance of assigned duties.
Must demonstrate customer service skills appropriate to the job.
Minimum of 4 years prior food preparation/service experience.
Minimum of 1 year of demonstrated effective formal or informal food service leadership experience.
Knowledge of applicable federal, state, and local regulations and policies and procedures for hospitals.
Knowledge of HACCP rules.
Excellent verbal and written English communication skills.
Demonstrated knowledge and understanding of MS Office products (Word, Excel, Outlook).
Demonstrated basic accounting and mathematical computation skills.
Basic computer skills.
Ability to work variable shifts including evenings, nights, weekends, and holidays.
Ability to maintain a work pace appropriate to the workload.
Ability to establish & maintain effective working relationships across the Health System.
Ability to apply sound judgment in ambiguous situations and effectively manage change.
Must be able to provide proof of work authorization.

Nice To Haves

Knowledge of University and Medical Center organizations, policies, procedures and forms.
Associate’s degree in Business, Management, or related field.

Responsibilities

Directing and prioritizing daily workflow for patient services within Culinary and Nutrition Services.
Assembling, signing-off, and verifying the safety of high-risk patient meal trays.
Ensuring meals are produced timely.
Prioritizing and verifying VIP and RUSH trays throughout the hospital and delivery process.
Assisting with orientating, training, and scheduling new Food Service Workers.
Ensuring adequate staffing.
Supporting staff and monitoring operations.
Problem resolution to meet departmental standards.
Assisting with department audits and documentation.
Troubleshooting general day-to-day operational issues.
Participation in projects to support quality and workflow improvement.