Incident Manager Jobs

About The Position

Requirements

• Must possess high school diploma or equivalent with reading, comprehension and writing ability at 12th grade level or higher.
• Six months’ food service experience preferred.
• Knowledge of NYS DOH regulations on food operations and sanitation.
• Demonstrated leadership, organizational and communication skills.
• Ability to represent the Episcopal Church Home and interact effectively with vendors and service contractors.
• Ability to interact courteously and tactfully with staff, residents, family members, visitors, vendors and the general public.
• Performing duties of this job requires prolonged standing and routine walking in and around the kitchen and dining area.
• Must be able to occasionally lift loads of 30 pounds and routinely lift 25 pounds without assistance and the ability to sit, talk, and hear is required.
• Specific vision abilities required by this job include close vision, distance vision, peripheral vision, color vision, and the ability to adjust focus.
• The majority of essential job duties are performed indoors as well as in resident areas where universal precautions apply.
• Additional are performed in a normal dietary kitchen environment which is subject to warm working conditions in an area where there is exposure to cooking equipment which may be hot.
• Employee may be exposed to indoor temperature fluctuations.
• The work is performed within established guidelines, and requires periodic supervision.
• The employee exercises some initiative and independent judgment to effectively perform the essential job duties of this position.
• The employee has no direct responsibility for others.
• Shall be fully acquainted with all safety policies and procedures.
• Takes an active role in all fire drills during the shift and/or emergencies for internal and external disasters as monitored by supervisor and incident manager.
• Must comply with facility in-service requirements.
• Maintain confidentiality of all information related to the organization, residents, participants, family and staff, that may be encountered, either formally or informally, during the normal course of business. This includes medical and treatment records, financial and human resources information.

Responsibilities

• Understand the menu items and preparation methods.
• Perform pre-service checklist to ensure readiness to open.
• Take all food orders at table(s), assure accuracy.
• Deliver all food items to table.
• Follow up on all comments, corrections from customers to ensure positive outcomes.
• Clear all soiled items from table and re-set table.
• May deliver room service or patio home meals for residents.
• May attend resident association and food committee meetings for feedback.
• Attend all service staff meetings to address problems, concerns or plans.
• Read all literature, memos concerning changes or other necessary information.
• Reports to Chef Manager or designee