Food Service Specialist Needed For Managed Care Facility

Food Service Specialist Needed For Managed Care Facility

Description:
HR Anew is a full service human resources management consulting and professional services firm headquartered in Columbia, MD. Our work is grounded in innovation, thought leadership, and performance excellence as we work in collaboration with clients to recruit, develop professionally, and retain employees.

FOOD SERVICE SPECIALIST NEEDED FOR MANAGED CARE FACILITY

Must have strong food prep skills Must be Serve Safe Certified Experience supervising others and comfortable with making schedules for other workers. Should have experience and be comfortable with ordering, inventory, and menu preparation MSDE preferred (Commodity/School Lunch Program). Also must have experience working in a school setting or an environment servicing children. Preferred CPR/First Aid certification a plus; Other background screenings required before starting: Will need to pass State/Fed Criminal Background check, Child Protective Services Background check, Drug Test, Health Physical , including updated TB and Hepatitis tests.

The Food Services Specialist is responsi­ble for the preparation of all foods while maintain­ing high standards of quality food produc­tion and portion control. The Food Services Specialist acts as a member of the Food Services team to provide high quality food service appropri­ate to the ages and popu­la­tions of clients and TCH per­sonnel.

POSITION QUALIFICATIONS
A. Education: ­­High school diploma or GED

B. Experience: Minimum three (3) years experience in food prepa­ra­tion, preferably in an institutional or health care setting.

C. Special Training/skills: Skills in food service with emphasis on food preparation, estimat­ing quantities of food needed, repositioning and storing food and sup­plies, and the principles and requirements of sanitation and safety in handling food and equipment.

D. Physical Requirements: Continuous walking, standing, reaching above shoulder level, and working with machinery. Infrequent fine hand or finger move­ment. Frequent bend­ing, stooping, squatting or kneeling. Ability to routinely lift 1-60 lbs. and push or pull 20-40 lbs. Occa­sionally pushes or pulls 40 or more lbs. Rarely lifts more than 60 lbs. Frequently exposed to changes in tempera­ture and humidity.

In keeping with The Children’s Home philosophy that each individual should be encouraged to reach his or her full potential, and in compliance with the American's with Disabilities Act (ADA), reasonable accommodations or modifications will be made for qualified individuals with disabilities to allow such individuals to perform the essential functions of this posi­tion.

E. Licensure/certification: Serve Safe Certificate a must; Maryland State Department of Education (MSDE) Certification preferred

JOB RELATIONSHIPS
A. Responsible to: Director of Environmental Services or designee.

B. Workers Supervised: Other Food Services Staff, Clients, as assigned by supervisor and client’s treatment team.

C. Interrelationships: Works cooperatively and in collaboration with all TCH personnel.

OCCUPATIONAL EXPOSURE
Category II - Category II tasks do not involve exposure to blood or other potentially infectious materials, however, as a condi­tion of employment, Category I tasks may be required in the performance of this job. Appropriate personal protective equipment will be readily available to all personnel who engage in Category I tasks.

Moderate exposure to hazardous chemicals; minimal exposure to hazardous waste.

POSITION RESPONSIBILITIES (Duties marked with an “E” indicate essential functions of the position)
(E) A. Prepare food in sufficient quantities to meet dietary require­ments and according to standardized recipes. Time preparation of foods to meet food service schedule and serve food neatly, attractively, and at the proper tempera­ture accord­ing to established procedures.

(E) B. Follow all menus as prescribed by the Dietary Consultant, making changes according to food supplies. Follow all prescribed therapeutic diets. Alter the prescribed menu or recommend alterations to the Environmental Services Manager due to shortages or to utilize leftovers.

(E) C. Operate and maintain equipment in accordance with established proce­dures. Maintain records (i.e. temperature readings, etc.) as indicated.

(E) D. Handle foods in accordance with sanitary standards. Perform all food handling, preparation and sanitary procedures according to departmental procedures and state and local regulatory agencies.

E. Prepare leftovers properly to assure safety and reduce waste. Store leftovers in appropriate containers at proper tem­pera­ture, repositioning food and supplies as necessary. Label and date all food and non-food items, rotating stock as required.

F. Inspect foods, meats, and fresh produce in storage to ensure freshness. Rearrange menu to utilize items before spoilage after consulting with other Food Services Staff and the Environmental Services Manager.

G. Checks in and properly stocks all orders of food and supplies that are delivered on their shift.

H. Keeps work area clean, neat and orderly. Cleans ovens, grills, tables, shelves and any equipment or storage area they might use.

I. Supervises work of General Utility Worker.

J. Understands, promotes and supports cultural competency in all interactions.

• The above statements reflect the general duties considered necessary to describe the principal functions of the job as identified and shall not be considered as a detailed description of all the work requirements which may be inherent in the position.