Job Details Department: 11950 Lexington Medical Center - Food and Nutrition: Kitchen Status: Full time Benefits Eligible: Yes Hours Per Week: 40 Schedule Details: variable Pay Range: $24.10 - $36.15 Education & Experience High school diploma or GED equivalent with four years' experience in a food service environment, which involved the production of food. Licensure & Certification ServSafe Certification. Essential Functions Adheres to the hospital and departmental policies and procedures promoting a cooperative work environment. Demonstrates personal responsibility and commitment to customer service and satisfaction by utilizing communication skills to interact with patients, customers, and staff to develop interpersonal relationships and team building. Contributes to overall positive patient and customer satisfaction striving to meet the highest service and quality standards. Maintains a 97% or better sanitation rating from the Health Department by following sanitation policies and completing daily/weekly cleaning assignments. Maintains a double gold rating from NSF. Ensures that Sodexo standards are being met consistently. Monitors quality of product at stations, ensures recipe compliance and adherence to departmental guidelines. Productivity and delivery schedules are met. Follows all workplace safety and sanitation rules and regulations helping to maintain a safe work environment. Completes required in-service training, job specific training, annual Compliance and HIPAA training, and annual TJC/OSHA training. Also completes training and testing using recipes, grilling, knife skills, frying, sauteing, steaming, baking, soup making and roasting knowledge. Participates in department's performance improvement initiatives. Duties performed accurately and efficiently. Works as a team player; provides support to other Food and Nutrition Services departments as requested by management. Minimizes product waste and controls cost. Follows recipes, portion control guidelines, and manages food and supplies. Plans workday schedule, equipment usage, and quantities needed to ensure meals are served on time. Prepares food according to departmental policy and procedures using standardized recipes to ensure all items are of a high quality. Maintains leftover log and waste program. Assumes role of Team Leader in absence to maintain work area in orderly and sanitary manner. Maintains HACCP and required brand documentation. Assists Department Manager or Team Leader with leadership within the department and managing budget responsibility. Participates in Culinary Planning meetings and Food Safety Audits. Skills & Qualifications Literate in English and able to follow instructions. Works under general supervision, relies on experience and judgment to plan and accomplish assigned tasks and goals. Orients, trains, assigns and checks the work of junior level employees. Ability to operate various cooking equipment, follow recipes and adjust according to volume. Can withstand large temperature variances from cooking areas to freezers and coolers. Desire to achieve high customer service standards. Communicates with a wide variety of people including patients, visitors, employees, nursing staff, managers, and hospital staff. Can step in any area on urgent request line (deli, sauté & grill station and assembly line). Understanding of the hospital diets (ground, chopped and puree diets). Work Environment Ability to work weekends and holidays. May be required to work in all areas of the Food and Nutrition Services departments including kitchen and retail areas. Exposure to wet tile floors and dangerous, sharp equipment. Physical Requirements Standing, walking, sitting, bending, reaching with arms, finger and hand dexterity, talking, hearing, seeing. Lifting, carrying, pushing and pulling up to 20 lbs. maximum. Lifting up to 50 lbs. maximum. Lifting up to 100 lbs. maximum. #J-18808-Ljbffr
Supervisor Dietary AHWFB • Lexington, NC, United States
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