What are the responsibilities and job description for the Food Service Specialist position at The Counseling Center?
JOB SUMMARY
Under the supervision of the Program Coordinator/Director, the Food Service Specialist is responsible for the planning, ordering and preparation of all meals and snacks at the residential treatment program.
ESSENTIAL FUNCTIONS
Essential functions are duties that are essential or primary to the position or the reason the position exists. An individual must be able to perform the essential functions of the position with or without reasonable accommodation.
1. Prepares, seasons, and cooks soups, meats, vegetable, desserts, and other foodstuffs for consumption in the residential treatment facility. Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles. Measures and mixes ingredients according to recipe, using variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, gravies, desserts, sauces, and casseroles. Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods. Adds seasoning to foods during mixing or cooking, according to personal judgment and experience. Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked. Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings.
2. Plans meals to estimate food requirements and orders food from supplier or procures food from grocery stores or storage. Keeps records of transactions and follows agency accounting procedures.
3. Supervises/trains staff and clients in basic food preparation, kitchen operations using accepted standards for safety and sanitation.
SECONDARY FUNCTIONS
Secondary Functions are duties, which are not exclusive of the position, can be performed by other positions; however, secondary functions are to be performed for the efficiency of The Counseling Center, Inc.
5. Performs any other duties as assigned by the Program Coordinator/Director.
COMPETENCIES
1. Knowledge of food preparation and meal planning.
2. Skill in safe operation of kitchen equipment.
3. Knowledge of sanitary practices in a kitchen environment.
4. Ability in the area of effective communication and interpersonal skills with public, clients and co-workers.
5. Demonstrates appropriate understanding of working with confidential material and situations.
6. Knowledge of the disease of alcoholism/addiction preferred.
MINIMUM QUALIFICATIONS, INCLUDING TRAINING AND EXPERIENCE
1. High School Diploma or equivalent. Formal training in food service preferred.
2. Prior experience in food service operation of a least one (1) year with kitchen management experience preferred.
3. Maintain CPR/First Aid training preferred.
4. Valid Ohio Motor Vehicle License and ability to maintain insurance required.
5. Maintains applicable agency training's.
