Culinary Service Specialist III
2 weeks ago
Culinary Service Specialist III
Job Overview
The Culinary Service Specialist III position is categorized as Entry Level and operates on a Full-Time schedule during the Day Shift.
SUMMARY: This role encompasses all responsibilities of a Culinary Service Specialist I and II, alongside a range of more intricate tasks associated with food product receiving, storage, and distribution, as well as addressing patient needs within care units. This includes managing menu distribution, meal delivery, and ensuring the availability of appropriate food items for the units.
PRIMARY DUTIES AND RESPONSIBILITIES:
- Complies with TMC's organizational and departmental safety protocols, sanitation standards, confidentiality guidelines, and core values of Compassion, Community, Dedication, and Integrity.
- Demonstrates outstanding customer service through positive interactions with patients, visitors, and staff.
- Notifies supervisors regarding any issues or requirements related to equipment and food supplies; identifies and reports spoiled or unappealing food, defective supplies, or any unusual circumstances.
- Properly stores, dates, labels, and rotates food items.
- Collaborates effectively with delivery personnel to ensure accurate receipt and timely storage of products.
- Responds promptly to requests for equipment and supplies.
- Maintains awareness of storage practices and stock rotation for all supplies in accordance with the Pima County Department of Health Services Food Code.
- Utilizes basic nutrition knowledge combined with customer service skills to assist patients in making suitable food choices.
- Acts as a liaison between the Food and Nutrition Services department and patient care units to fulfill patients' nutritional requirements.
- May prepare patient meals remotely based on menu selections while adhering to dietary restrictions.
- Ensures that appropriate levels and types of food are available on each patient care unit to meet nutritional needs throughout the day and for after-hours requirements.
MINIMUM QUALIFICATIONS:
EDUCATION: High school diploma or GED; or an equivalent combination of relevant education and experience.
EXPERIENCE: A minimum of one (1) year of experience in food service or a related field is required; bilingual skills are preferred.
LICENSURE OR CERTIFICATION: None required.
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