BASIC FUNCTION: Position responsible for organizing ingredients, planning, preparing meats, main dishes, soups and vegetables and setting up the meals on menu by designated times, meeting customer satisfaction goals and expectations. Coordinates with direct report the daily activities and supervises the activities of assigned staff.
MINIMUM QUALIFICATIONS:
1. High School diploma or equivalent GED.
2. Current Food Service Manager Certification from city/county Health and Human Services where applicable or training provided by facility within first 90 days of employment.
3. Three years experience in the preparation, handling, and presentation of foods in hotel, restaurant, institutional or retail cafeteria setting PLUS:
? Demonstrated ability to prepare more complex meals.
? One year in lead worker capacity.
4. Must be able to follow and relay oral and detailed written instructions, demonstrate knowledge of weights and measures, perform mathematical calculations used in recipe and inventory calculations PLUS:
? Demonstrated good communication skills with patient/staff
? Demonstrated knowledge of computer skills
6. Must be able to perform duties throughout shift that require standing, walking, pushing up to 400 pound carts, pulling stooping, lifting a minimum of 40 pound containers and withstanding extremes in temperatures of 0-10? F freezer for 15-30 intervals and humid 90? temperatures.
7. Demonstrates commitment to the Partners-in-Caring process by integrating both Behaviors and Operating Principles in all internal and external customer interactions. Performs duties with accountability, competency, innovation, collaboration, compassion and respect to create the best possible outcomes with exceptional customer experiences.
PRINCIPAL ACCOUNTABILITIES:
1. Organizes work schedule in ordering, planning, and preparing daily and complex menu items, obtaining ingredients, utensils and equipment according to standard recipes and production guidelines
2. Inspects, maintains, and ensures quality of ingredients and prepared items as outlined in department infection control policies and procedures and HACCP standards.
3. Assures that all food items are presented in an attractive, appetizing and timely manner according to established presentation and temperature standards.
4. Demonstrates knowledge and appropriate care in handling dishware, cooking utensils and equipment in a manner that prevents breakage, loss, or damage uses various cleaning chemicals, disinfectants as required in performing job duties according to MSDS.
5. Assists with employee training and performance evaluations/appraisals
6. Adheres to established policies, procedures, and standards that relate to time management, supply management, productivity, and accuracy of practice.
7. Promotes individual professional growth and development by meeting requirements for mandatory/continuing education, skills competency, supports department-based goals which contribute to the success of the organization serves as preceptor, mentor, and resource to less experienced staff.
Houston, TX
Houston, Texas
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