Food & Beverage Jobs in Michigan (Now Hiring) — 6,686 open — Page 322

Job DetailsLevel: ExperiencedJob Location: Grosse Pointe Woods, MI 48236Job Shift: AnyOverview

Prepare palatable, nourishing, well-balanced meals to meet the daily nutritional and special dietary needs for each resident.

Supervisory Responsibilities

In the absence of the Dietary Manager, supervises dietary department employees.
Carries out supervisory responsibilities in accordance with the organizational policies and applicable laws.

Supervisory responsibilities include;

Interviewing, hiring, and training employees
Planning, assigning, and directing work
Preparing work assignment sheets
Receiving calls and finding replacements for absent staff
Transferring employees among kitchens/dining areas as needed
Preparing performance evaluations with the understanding such evaluations impact tenure or probationary employees and wage increases of non-probationary employees
Meaningfully rewarding and disciplining employees with the understanding such discipline results in termination of employment through progressive steps
Scheduling and adjusting lunch and rest breaks
Approving errors in time cards or other timekeeping records with supervisor's approval
Authorizing overtime as necessary with supervisor's approval
Receiving and resolving employee complaints
Determines rotation of employees kitchen/dining areas of facility
Monitors and corrects job performance of employees
Is in charge of facility in absence of higher-ranking management officials
Uses independent judgment and discretion on behalf of the organization in the performance of these duties.

Qualifications• Freedom from illegal use of drugs.
• Freedom from use of and effects of use of drugs and alcohol in the workplace.
• Persons who have been found guilty by a court of law of abusing, neglecting, or
• mistreating individuals in a health care related setting are ineligible for employment in the position. ·
• High School diploma or equivalent preferred. One year experience as a cook in an institutional food service setting preferred.

Language Skills

Ability to demonstrate literacy. Ability to effectively present information and respond to supervisor and staff members.

Mathematical Skills

Ability to add, subtract, multiply, and divide in all units of measure, using whole number, common fractions, and decimals.

Reasoning Ability

Ability to apply common sense understanding to carry out instruction furnished in written, oral, or diagram form.

Essential Functions and Responsibilities

To perform this job successfully, an individual must be able to perform each key function satisfactorily. Reasonable accommodations may be ma\ie to enable individuals with disabilities to perform the key functions.

Care and Services

• Handles and stores all food according to facility procedures and safe food handling guidelines.
• Follows standardized recipes.
• Prepare foods that correspond to the menu cycles developed by Registered Dietitians.
• Cooks or prepares palatable, attractive and nutritionally adequate meals in quantities that are served at the proper temperatures and within the appropriate time frames.
• Uses food supplies and equipment in an efficient and economic manner to prevent waste.
• Prepares and maintains a supply of food alternates to accommodate resident choices and refusals of food served.
• Supervises kitchen staff with regard to food storage, food preparation, tray assembly, and cleaning.
• Operates institutional food preparation equipment according to manufacturer and supervisory direction. Follows proper cleaning and preventative maintenance schedules.
• Inspects trays following meal service to monitor resident acceptance of menu items. Reports findings to Dietary Manager.
• Handles, stores and disposes of raw and prepared food items in accordance with company and facility procedures and in compliance with state and federal regulations.
• Maintains food service equipment in clean and safe condition at all times according to facility procedures. Reports all equipment problems to supervisor promptly.
• Maintains food service work spaces in clean and safe condition at all times according to facility procedures. Cleans workspaces and cooking and serving equipment according to department procedures.
• Reports any signs of rodent or pests to supervisor immediately.
• Communicates with supervisor throughout shift to maximize resident satisfaction.
• Assists the Dietary Manager with stat inspection preparation .. Attends survey training and interacts with surveyors as instructed.
• Attends in-service education programs as assigned. Applies knowledge to job.

Residents Rights

Promotes and protects residents' rights; assists patients to make informed decisions; treats patients with dignity and respect; protects patients' personal belonging; reports suspected abuse or neglect; resolves grievances; supports independent expression, choice, and decision-making consistent with applicable law and regulation.

Leadership

Demonstrates willingness to take risks, generates new ideas for change; evaluates and recognizes priorities, selects effective team members, challenges others to learn, keeps current and integrates new information, communicates and models organization values, fosters high performance, recognizes need for and provides adequate resources.

Process Improvement

Applies process improvement methods and techniques and identifies processes for improvement in daily work.

Environment of Care

Demonstrates understanding of fire and emergency procedures; participates in fire and disaster drills; maintains emergency supplies and equipment; demonstrates understanding of safety and security procedures; applies safety and security precautions; demonstrates understanding of hazardous materials plan; demonstrates proper use of equipment.

Infection Control

Applies handwashing principles during daily work; demonstrates understanding of isolation precautions; recognizes signs and symptoms of infection and complies with the employee health program; demonstrates understanding of the process for identifying and handling infectious waste; maintains personal hygiene; complies with OSHA standards in the work place; and demonstrates understanding of cross contamination.

Information Management

Enters or records data timely and accurately; protects confidentiality of patient information; protects data against loss or destruction; logs onto the system using own password; logs off the system when leaving the work station; reports suspected violation of security/confidentiality issues; reviews data and identifies trends.

Interpersonal Skills

Demonstrates active listening techniques; gains support through effective relationships; treats others with dignity and respect; seeks feedback; sets clear standards for performance; evaluates job performance and provides effective feedback; establishes systems to measure effectiveness, efficiency, and service; creates and maintains reporting mechanisms.

Continuing Education

Attends in-service, continuing education and education programs.

Physical Demands

The physical demands described here representative those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to stand and walk. Stooping, bending, lifting and carrying, as well as other physical demands may be required. The employee is occasionally required to lift and/or move up to 50 pounds.

Work Environment

The work environment characteristics described are representative of those and employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to fumes or airborne particles and toxic or caustic chemicals. The noises level in the work environment is usually moderate.