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 changes, and product choices or changes - Participates with various aspects of food purchasing - Supervises food distribution to the diet kitchen, cafeteria, and special events - Supervise food temperatures are taken to assure safe service of all foods provided to patients and staff - Oversee that all food products are labeled and dated per policy - Participate in sanitation of pots, pans, and utensils used for food production and store according to proper storage methods BAKE SHOP SUPERVISOR: - Supervises the workflow in the bake shop production area - Prepares and bakes food for patients and staff according to the menu - Reads and follows recipes in accordance with the menu and baked goods served - Oversee that all food products are labeled and dated per policy - Portion baked items and distribute to appropriate areas according to menu and timeliness for mealtimes. - Assist with planning and providing for additional baked goods as needed for special events or holidays
Supervises Sanitation Process: - Follows Infection Control procedures (hand-washing, hair net, gloves, etc) - Oversees dish room operation so that sanitation standards are met and policies are followed. - Oversees trash removal and recycling activities, per policy - Oversees sanitation tasks as outlined in daily task assignments sheets and cleaning schedules, per policy - Accurately records refrigeration/freezer temperatures, per policy
Trains employees: - Works one on one with new employees by orienting them to departmental policy and procedures, evaluating and assessing employees knowledge and competency in completing task assignments. - Works one on one with current employees on day-to-day department operations, policies, and procedures.
Performance Management and Continuing Education: - Expectations are clear, well communicated and relate to the goals and objective of the department. - Staff receives frequent, constructive feedback, including interim evaluations as appropriate. - Staff has the necessary knowledge, skills and abilities to accomplish goals. - The requirements of the performance planning and evaluation system are met and evaluations are completed by established deadlines with proper documentation. - Safety issues are reviewed and communicated to assure a safe and healthy workplace. - Performance issues are addressed and documented as they occur - Attends required in-services. - Will attend three hours of management training annually.
Manages the Department in the absence of upper management: - Performs necessary duties to operate the food service department in the absence of upper management.
Minimum Qualifications
- Knowledge of Food Service Management, employee supervision, and sanitation standards
- Good organizational skills
- Good communication skills
- Ability to read, write, and follow instructions
- Refer to Catawba Hospital Food Services Competency Assessment
Additional Considerations
Previous experience in healthcare.
Special Instructions
You will be provided a confirmation of receipt when your application and/or résumé is submitted successfully. Please refer to “Your Application” in your account to check the status of your application for this position.
Reasonable accommodations are available to persons with disabilities during application and/or interview processes per the Americans with Disabilities Act. Contact 540-375-4200 for assistance. Minorities, Individuals with disabilities, Veterans, and people with National Service experience are encouraged to apply. EEO/AA/TTY)
Contact Information
Name: Austin Grasty
Phone: 540-375-4368
Email: austin.grasty@dbhds.virginia.gov
In support of the Commonwealth’s commitment to inclusion, we are encouraging individuals with disabilities to apply through the Commonwealth Alternative Hiring Process. To be considered for this opportunity, applicants will need to provide their AHP Letter (formerly COD) provided by the Department for Aging & Rehabilitative Services (DARS), or the Department for the Blind & Vision Impaired (DBVI). Service-Connected Veterans are encouraged to answer Veteran status questions and submit their disability documentation, if applicable, to DARS/DBVI to get their AHP Letter. Requesting an AHP Letter can be found at AHP Letter or by calling DARS at 800-552-5019.
Note: Applicants who received a Certificate of Disability from DARS or DBVI dated between April 1, 2022- February 29, 2024, can still use that COD as applicable documentation for the Alternative Hiring Process.