Food Service Worker Leader

Major Duties

• Sets up assigned station on the tray line with the correct supplies and food items
• Serves food cafeteria style by placing uniform portions of food on customers'/patients'/residents' plates
• Breaks down and cleans the station when assigned
• Set up dining room tables for service, place food and beverages on tables, and replenish items as necessary
• Returns soiled trays and dishes to the dish room
• Delivers meal trays to the patients' bedsides and reports the patients' comments and complaints to the supervisor or dietitian
• Prepares beverages according to the number of servings required
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities
• Sorts, washes, peels and cuts cold foods using knives or other equipment
• Provides assistance to cooks in the food preparation area, such as weighing, measuring and assembling ingredients according to standardized recipes
• Prepares uncooked food items, such as sandwich spread and salad dressings
• Operates and breaks down and cleans all equipment assigned to food service and related areas
• Portions other food items into standard serving sizes using the proper utensils and specified dishware
• Prepares boxed/to go meals
• Makes final check of diet trays assembled by lower grade workers for completeness, correct food temperatures
• Provides patients with basic information about modified diets and the nutrition services that are available
• Prepares individual and bulk nourishments and supplemental foods and beverages for patients
• Determines the quantities of ingredients needed to prepare required yield
• Makes conversions between the metric system to the standard system
• Takes nourishment inventories, stocks using first in-first out procedures, replaces expired items
• Sterilizes equipment and sanitizes work areas

Leadership Duties

• Communicates instructions and information about getting work started and accomplished to other employees
• Communicates with supervisors, managers and employees about problems and events, and actively participates in the implementation of problem resolution after obtaining needed information or decisions from supervisors and/or managers
• Maintains a current knowledge, and answers questions of other workers on procedures, policies, written instructions, and other directives
• Led the activities of the production and service areas
• Adheres to facility customer service standards with all staff and patient interactions. In the absence of a Supervisor, follows up on patient feedback as needed, to assure high quality patient/customer service is maintained
• Provides on the job training to lower graded food service workers and documents training provided
• Works food service positions as needed. Incumbent may receive food and supply deliveries when necessary
• Observes the daily activities and work performance of employees and provides information to supervisors for performance appraisals and other evaluations. Recommends training needs of employees and reports disciplinary problems
• Utilizes computer printouts to communicate food preparation requirements
• Assumes responsibility for the security and safety of the kitchen and work areas when a supervisor is not available or on duty
• Serves as relief for first line supervisors during employee shortages and emergency situations