Food Service Worker III

Position Description:

The primary purpose of your position is to prepare food in accordance with current applicable Federal,
State, and local standards, guidelines and regulations as well as with our established policies and
procedures as may be directed by the Supervisor of Food Services. Assured quality of food services is to
be provided at all times.

Primary Duties and Responsibilities:

• Review menus prior to preparation of food and cook food in the manner prescribed by the consulting dietician.
• Assist in coordinating dietary services with other departments as necessary.
• Assure that meal production is palatable, appetizing in appearance, and served according to the unit serving schedules.
• Serve food in accordance with established portion control procedures.
• Prepare food in accordance with standardized recipes and menu schedule.
• Prepare diet changes as ordered by the physician through instruction of the Agency Food Manager.
• Ensure that food and supplies are readily available for food preparation.
• Inventory and order necessary foods on a weekly basis for all units involved.
• Inspect all foods received for any damages and appropriated temperatures.
• Perform record keeping requirements such as completing necessary forms, reports, etc., to ensure accurate food service records.
• Ensure that all food service procedures are followed in accordance with established policies.
• Organize and file all documentation involved with food service inventory replenishment.
• Complete purchase orders as necessary before ordering inventory.
• Order supplies for other units as necessary.
• Obtain and maintain Food Service Manager Training Certification.
• Train and certify all new food service workers that become employed in the Food Services Department.
• Prepares employee work schedule for food service personnel that accounts for the next 14-day calendar.
• Assist Agency Food Manager in the preparation of employee reviews in the Food Service Department.
• Performs other reasonable and related job duties as requested.

Safety and Sanitation:

• Prepare food in accordance with sanitary regulations as well as our established policies and procedures.
• Ensure that safety regulations are followed at all times by all personnel.
• Participate daily in scheduled cleaning duties in accordance with the scheduled kitchen chore list.
• Assist in maintaining food storage areas in a clean and properly arranged manner at all times.
• Use the assigned cleaning chemicals at all times in the Food Service areas in accordance with MSDS requirements.
• Report all hazardous conditions/equipment immediately to the Food Service Supervisor.
• Report all accidents/incidents as established by department policy.
• Fill out and file reports as directed.

Personnel Functions:

• Develop and maintain a good working rapport with inter-department personnel as well as other departments to ensure that food service is properly maintained to meet the needs of the clients.
• Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the department.

Working Conditions:

• Stands, bends, sits, lifts and moves intermittently during working hours. Subject to frequent interruptions.
• Subject to call in for emergency conditions, e.g., severe weather, evacuations, and/or post disaster.

Specific Requirements:

• Must be able to cook a variety of foods in large quantities.
• Must be able to move intermittently throughout the work shift.
• Must be able to follow written and oral instructions.
• Possess the ability to deal tactfully with personnel, residents, government agencies/personnel, and the general public.
• Possess the willingness to work harmoniously with supervisors and personnel.
• Must have patience, tact, cheerful disposition, and enthusiasm as well as the ability to handle clients on the level of detoxification.

Minimum Training and Experience:

• A high school diploma or GED is preferred.
• Must have acted as a lead cook in another food service organization.
• Must be a Certified Food Service Manager or obtain Food Service Manager Certification within six (6) months of employment.