Food Service Specialist

KEY ACCOUNTABILITIES:

• Collaborates with multiple disciplines to effectively and efficiently provide the appropriate meal service needs for the patient or customer.

• Delegates team member duties as appropriate in relation to work flow needs and serves as a resource for team members especially in the absence of a department leader.

• Reviews the menu assesses inventory levels and orders food and supplies needed for the department.

• Uses computer entry for order management and inventory control.

• Organizes the storerooms freezers and coolers for optimal work flow and storage space. Maintains food storage guidelines/product rotation and helps determine how to use stored food and avoid food waste.

• Coordinates the food receiving process to ensure accuracy and quality of order.

• Applies critical thinking to assess plan and implement day-to-day operations and communicates updates to the team members especially regarding food supply issues.

• Prepares the department schedule or makes daily adjustments as necessary to ensure work is completed. Ensures that training and education and other work requirements are completed by all team members.

• For facilities with catering service reviews upcoming catering orders and coordinates work flow for preparation and delivery of the orders. Coordinates resources to cover any production and delivery conflicts. Accurately enters appropriate charges into the catering software and processes the invoice or chargeback in the specified time requirements.

• Monitors established food handling procedures monitors temperature of food and equipment etc. to ensure food safety and infection control practices are met. May update quality metrics.

• Ensures cleaning assignments are completed as assigned and coordinates special cleaning needs.

• Uses necessary equipment in a safe and appropriate manner.

• Cleans sanitizes and maintains an organized work area.

• Performs other duties as assigned.

QUALIFICATIONS:

• High school diploma or GED preferred

• Three years of experience in food production or an equivalent combination of education and experience

• Manager ServeSafe food safety certification within three months of hire

• Wisconsin Food Service Manager certification at skilled nursing facilities.

PHYSICAL DEMANDS:

• Ability to move freely (standing stooping walking bending pushing and pulling) and lift up to a maximum of forty (40) pounds without assistance

• Job classification is not exposed to blood borne pathogens (blood or bodily fluids) while performing job duties.

WORK ENVIRONMENT:

• Normally works in climate controlled environment although will be exposed to heat and humidity of cooking equipment and cold from walk in coolers and freezers

• Frequent standing with movement throughout work area

• Frequent exposure to sharp objects and instruments

• May drive catering van to deliver catering service as needed

• Occasional exposure to moving mechanical parts fumes or airborne particles toxic or caustic chemicals and risk of electrical shock

• Occasional high noise level in work environment

• Possible exposure to hazardous materials

• Interaction with department members and various catering customers.

Position requires compliance with department specific competencies.