Lead Food Service Worker

Food Service Manager

Provides direction and training to staff while performing daily food service tasks. They act as a vital link between management and the front-line workers, often assuming overall responsibility for operations in the absence of a supervisor. Assigns job duties, oversees task completion, and monitors employee performance and breaks. Maintains smooth kitchen and cafeteria operations, including opening and closing the facility. Enforces health codes, monitors food temperatures, and ensures all work areas meet established sanitation standards. Ensure patient meal accuracy, adhere to strict dietary restrictions, and may coordinate with nursing staff regarding patient needs. Assist with patient line, delivering snacks and meals, dish line, pulling carts from the floor, and daily cleaning of kitchen. Counts money and assists with Caf# and Ocean Brew.

High school graduate or equivalent, with ability to read, write, speak and comprehend the English language and ability to verbalize menu options, clearly, quickly and accurately. A minimum of 3-6 months in food service and/or customer service is preferred. Ability to perform simple mathematics and follow written and verbal instructions is required. Must have or obtain Serv Safe Manager Certification within 6 months of hire. Must be able to operate efficiently hospital printers, copiers, computers, fax, and telephones efficiently. Professional appearance must be maintained at all times.