Lead Culinary Services Aide-LCT

The Lead Culinary Services Aide performs designated work and cleaning routines for the culinary department in accordance with current applicable federal, state, and local standards, guidelines, and regulations, with established policies and procedures and assuring resident safety. Lead Culinary Services Aide will be able and willing to work flexible hours, such as during an emergency and must be patient and tolerant toward staff, residents, and family members. Lead and support daily food service operations in a hospital setting Assist in training and mentoring other Culinary Services Aides Provide excellent customer service and maintain a welcoming dining atmosphere Collaborate closely with the Director of Culinary Services and Lead Cook Drive improvements in the retail dining program, focusing on quality, innovation, and presentation Perform defined work routines, using various dietary utensils, supplies and equipment as assigned by the Chef Manager/Culinary Director. Provide assistance to the cook in the preparation and service of meals. Follow cleaning schedules and perform cleaning duties as scheduled. Assist in arranging trays, loading food carts, and serving meals. Setting up the dining room and serving residents/patients. Wash and store dishes. Follow established reporting procedures for all supply and equipment needs. Assist in receiving and storing food and supplies. Attend in-service educational programs. Follow defined safety codes while performing all duties. Follow defined Infection Control procedures. Understand the facility's fire and disaster plans; follow established procedures during drills and actual emergencies. Be knowledgeable of Federal, State, and Facility's rules, regulations, policies and procedures applicable to jobs. Responsible for acting in conformance with all facility and departmental policies and procedures including those relating to Human Resources, Code of Ethics and Business Conduct, Health and Safety regulations, Compliance requirements, Patient Rights, Confidentiality, and HIPAA. Responsible for acting in conformance with accrediting agency standards. Attend department meetings as required. Demonstrates accountability to accept responsibility for personal/professional growth and any required certification/licenses, if applicable. Completes mandatory training and competencies annually. Adheres to all policies and procedures specific to the assigned work account. This is an hourly non-exempt position, with expected hours to include: days, evenings, weekends, and holidays. Forefront will not discriminate based on race, color, sex, height, weight, disability, national origin, religion, marital status, pregnancy, military service, genetics, sexual orientation, gender identity, age, or any other protected class in its hiring practices, conditions for transfer or promotion, policies, discipline, discharge, terms, conditions or benefits of employment.

Requirements:

Ability to read, write and speak English, and understand diet orders, tray cards, and work assignments. Previous institutional dietary service experience is preferred. Customer Service Oriented. Basic Food Preparation Knowledge. Sanitation and Safety Practices, good motor coordination and manual dexterity are required for various work routines such as preparing food items, serving trays, handling soiled dishes, operating dietary equipment and cleaning work areas. Thoroughness. Time Management. This position will show a willingness to perform routine, repetitive tasks with frequent interruptions. Numerical ability is necessary for recipe preparation and proper measuring of cleaning agents and chemicals.