LEAD FOOD SVC WORKER

UHS•Raleigh, NC

4d•Onsite

About The Position

The Lead Food Service Worker is responsible for assisting with preparing the salad bar, maintaining an adequate supply of beverages, ensuring the cafeteria and dining room remain clean at all times, assisting in the preparation and delivery of patient meals and room supplies, operating the dish machine, assisting the cook as required and stocking kitchen necessities on each floor as required and for the preparation and service of breakfast, lunch and dinner meals for patients and facility staff according to the approved menu cycle and production sheets.

Requirements

High School Diploma
Two (2) years’ experience in quantity cooking
Basic knowledge of modified diets
Training in food service sanitation
Possession of food service food handler’s permit as required
Experience utilizing industrial kitchen equipment and utensils
Supervision of staff members is required

Responsibilities

Supervise and coordinate food preparation activities, ensuring timely delivery of quality meals that meet safety and sanitation standards.
Comply with facility and departmental policies and procedures regarding food service.
Comply with established guidelines for sanitation and safety
Obtain the tray count by unit for each breakfast, lunch and dinner meal. Assist the cook in preparing each meal tray.
Set up the salad bar and prepare vegetables, salads and other salad bar items in a neat and orderly fashion.
Set up dessert bar.
Ensure the salad bar displays an attractive and tasteful appearance.
Wash dishes and maintain the dish room area in a clean and orderly fashion.
Utilize portion control guidelines when preparing food.
Record dish machine temperatures on daily log.
Always maintain cleanliness of the dining room and food preparation area.
Maintain an adequate supply of beverages and ensure coffee pots remain full.
Interact well with patients in the serving line and help when needed.
Encourage a harmonious working relationship in the department as well as with all employees of the facility.
Report any equipment malfunction immediately to the Food Service Manager or Cook.
Adhere to facility, department, corporate, personnel and standard policies and procedures.
Attend all mandatory facility in-services and staff development activities as scheduled.
Adhere to facility standards concerning conduct, dress, attendance and punctuality.
Provide leadership to the other food service staff during shift, teamwork.
Support facility-wide quality/performance improvement goals and objectives.
Maintain confidentiality of facility employees and patient information.
Follow posted cleaning schedule and always ensure a clean work area throughout the kitchen.
Use of sense of urgency by managing your time to ensure all job responsibilities are completed.
When a designated staff member is not scheduled to put away the groceries, all dietary staff members must assist in putting away the groceries.
Maintain a walk-in cooler, freezer and storerooms in an orderly fashion including proper date, rotate and label all food items.
Open the kitchen and ensure organization of daily events.
Follow menus and recipes as provided by the Dietary Manager and Dietician.
Prepares and portions food according to menu.
Prepare cold desserts.
Maintains adequate supply of food by pre-prepping meals for the following shift and next day.
Prepare meals and beverages according to menu cycle and daily production sheet, providing attention to attractive and tasteful meals.
Maintains clean and safe work area, leaves area clean for next shift.
Maintains cafeteria line in a clean and sanitary manner.
Record temperature of refrigerator and document readings
Accurately prepare food for modified diets, consulting with Dietician as required.
Complete and prepare meals in a timely manner as prescribed by posted mealtimes.
Follow posted cleaning schedule and always ensure a clean work area and dining room.
Document refrigeration and dish machine temperatures according to posted schedules.
Adhere to standards for food temperatures during cooking, serving and storage of leftovers.
Maintain walk-in freezer and storerooms in an orderly fashion, and properly date and label all food items.
Adhere to appropriate portion control and avoid over production.