Food Service Tech III

Title: Food Service Tech III

State Role Title: Food Service Technician III

Hiring Range: $57,924 - $79,935

Pay Band: 3

Agency: Dept Behavioral Health/Develop

Location: Catawba Hospital

Agency Website: https://dbhds.virginia.gov/facilities/catawba/

Recruitment Type: General Public - G

Job Duties

Supervises and coordinates various aspects of the Food Service Operation: - Maintain ongoing communication with co-workers and supervisory staff. - Teaches/trains/educates new and current employees on a daily basis - Counsels employees as needed in the event of needed improved performance - Daily reading of menu and coordination with various areas in the Food Service Department - Ensure that food is placed on serving lines according to timelines and food is served within appropriate temperature ranges - Oversees dish room operations and ensures sanitation standards are met and policies are followed - Oversees trash removal and recycling processes - Oversees cleaning schedules, assignments, and overall cleanliness of respective areas in the entire kitchen. - Accurately records refrigeration/freezer temperatures. - Monitors all refrigeration units for dates and labels and removes/records any wasted items - Will contact Department Director and Security for missing food items - Operation of the cash register in accordance with the cash handling policy

Supervision of Specific area/aspect of the Food Service Operation: FRONT LINE SUPERVISOR: - Evaluate Daily Staffing patterns and make adjustments in work areas to assure coverage in all areas - Call-in additional staff and reassign when indicated - Performs opening or closing duties depending on shift assigned - Accurately post menu on board before mealtimes - Follow pricing guidelines for cafeteria operations - Assign personnel to serve on cafeteria line - Ensure Cafeteria service starts according to designated mealtimes per policy - Accurately operates cash register according to policy. Serves as main operator of the cash register. Serves as the back-up for the daily tally of revenue and reconciliation of the cash drawer. - Monitor cafeteria personnel interactions with staff and patients for professionalism and ensure all members of the department are following Standards of Conduct - Ensure patients dining in the cafeteria are receiving food within therapeutic boundaries and take corrective action when necessary - Monitors, updates, and orders paper supplies as required by the department - Oversees that all food products are labeled and dated per policy. DIET KITCHEN SUPERVISOR: - Maintain knowledge of current menu and all therapeutic diets, restrictions, and foods ordered per diet - Monitor meal service for substitutions made to menu or snacks provided to patients - Generate daily tally sheets for all production areas, snack labels, patient listing, and patient preference summary sheet according to department needs - Correct tally sheets and tray tickets as needed with diet changes and/or admissions, discharges, and room or location changes - Supervise tray line for accuracy and timeliness - Monitors tray line service to assure delivery according to designated times in policy - Performs tray line audits regularly to ensure QA monitoring for the department is complete and accurate - Oversees nourishment production, delivery, and pantry maintenance on the units - Create weekly staffing assignments for tray line and assure adequate coverage for the diet kitchen operation - Maintain professional ongoing communication with nursing units - Answers questions, supervises work-flows, intervenes when indicated to assure timely food service delivery - Participates with use of CBORD NetMenu system to monitor for changes and accuracy with admissions, discharges, room transfers, and diet order or preference changes. - Communicates patient and diet changes to diet kitchen personnel and makes appropriate changes on specific documents as needed - Oversee that all food products are labeled and dated per policy PRODUCTION SUPERVISOR: - Supervises all aspects of food production to include cooks, food preparation, recipe adherence, menu and special development, and safe food handling practices - Read and follow menu and tally sheets to assess the productions needs to assure food is prepared in a timely manner - Assure that all food products are available for production. Work closely with co-workers, supervisors, manager, and director when menu changes are made - Utilize department recipes in accordance with menu to produce palatable food - Work closely with the Director for any menu development or changes, recipe development or chang