RWA- Food Service Handler

Food Service Manager

Primary objective: Food preparation and related services in the assigned kitchen by production, purchasing products, servicing residents and staff, and directing food service trainees as needed.

Major responsibilities:

• Maintains high standards of quality of food production through various methods of cooking, staff and trainee direction.
• Performs various methods of cooking including, but not limited to, baking, steaming, roasting, frying, grilling, etc.
• Prepares a variety of items including meats, vegetables, casseroles, grains, sauces, soups, desserts, breads and other foods using scratch method.
• Exercises quality assurance methods of food production including, but not limited to, batch cooking, temperature checks and product labeling.
• As requested, writes and directs use of standardized recipes.
• Provides work direction to the assigned kitchen's staff and trainees and assumes supervision of staff and trainees in the absence of manager or director.
• Utilizes standardized recipes to assure proper quantity and quality of production.
• Enforces safe and sanitary methods of cleaning and using equipment.
• Cleans and sanitizes work area, kitchen, and equipment daily.
• Maintains safe and sanitary food handling in storage, production and serving areas. Participates in providing timely and sufficient dining room service and provides direction for staff and trainees for the same.
• Provides and promotes customer oriented service and assistance whenever needed. Maintains regular communication with facility director and staff to assure a flexible food service/training program designed to meet changing needs.
• Any other duties as requested assigned or needed.

This job description is not intended to be an exhaustive list of all responsibilities, skills or efforts associated with this position. Each responsibility listed is important to the successful performance of this job. The supervisor may assign job-related tasks or special projects in addition to the line items contained in the job description.

Physical demands/requirements:

• Must be able to lift, push or pull a minimum of 30-40 pounds on a regular basis.
• Must be able to stand for long periods of time and walk throughout the shift.
• Stand or walk while cooking or supervising.
• Repeat movements over and over.
• Use hands to handle, control, or feel objects, tools, or controls.
• Make quick, precise adjustments to machine controls.
• Choose quickly and correctly among various movements when responding to different commands.
• Not limited to bending, twisting or continued reaching out.

Qualifications:

• Minimum of Vo-tech food service program preferred, high school education or equivalent and three years of food service training of equivalent related experience.
• Must be able to perform basic math skills and follow recipes as well as modify recipes to meet various quantities.
• Must be able to respond to various levels of volume.
• Must be able to lift a minimum of 30-40 pounds on a regular basis.
• Must be able to stand and walk throughout the shift.
• Must demonstrate interpersonal skills and the ability to provide written and verbal communication. Must be proficient in Microsoft Word, Excel and Outlook.