Senior Food Service Worker

• Acts as lead worker or team leader to a small group of food service workers by settings up tray line and clean-up operations; scheduling and assigning duties to meet meal schedules; inspecting their work to maintain department standards; training new food service workers in the performance of their tasks; orienting them on department policies and procedures; giving oral & written instructions and demonstrations to promote satisfactory performance; auditing cash; and participating in Performance Improvement projects.
• Checks tray line and trays by verifying the completeness of all necessary items on the tray, proper appearance of the tray, proper placement of items and condiments on the tray; and checking the speed of the tray line in order to provide proper nourishment and prompt service to patients and cafeteria customers.
• Assists in the preparation, distribution and serving of all diets by working in special diet stations; preparing standard formulas; delivering bulk nourishments to the wards; and using specialized equipment connected with nutrition services.
• Answers customers' questions, and provides information on procedures or policies, contributes positively to the patient care experience.
• Replenishes food supplies and monitors supply levels by preparing requisitions for supervisor’s signature; ordering food and non-food products; and issuing requisitioned items.
• Participates in the cleaning of dining and kitchen areas by washing and sanitizing of dishes, pots, pans, utensils, serving counters, tables and chairs.
• Assists cooks in basic food preparation by cooking grilled items; panning up food; and prepping food items.
• Inspects, cleans, sanitizes and services various machines, tools and equipment used in the food preparation process by cleaning and washing tools & equipment; placing and storing of clean equipment; and maintaining a thorough approach in a clean and sanitized work environment.
• Assists in preparing and documenting daily reports by making temperature checks for food & equipment; checking inventory sheets, payroll sheets and sanitation checklists; and completes other departmental reports as assigned.
• Reports unsafe or unsanitary conditions by observing and insuring no unsafe practices are found in the workplace; and reporting to immediate supervisor or other supervisory/managerial personnel if unsafe or unsanitary conditions are observed or found.

Minimum Qualifications: (Must Meet to be Considered)

1. Possession of a high school diploma or equivalent; AND
2. One (1) year (equivalent to 2,000 hours) of work experience in the operation of a large, high-volume food service organization. Experience includes tray line operations, quality control, cafeteria/catering services, inventory management, or equipment monitoring in an institutional setting such as a hospital, correctional facility, cafeteria, long-term care facility, or other large high-volume food service organization.