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Culinary Team Leader
2 months ago
- Proficient cooking abilities with a preference for experience in healthcare settings.
- Valid ServSafe certification is mandatory as per State/County regulations, or must obtain certification within a specified timeframe.
- Capable of inspiring and overseeing foodservice staff.
- Basic understanding of nutrition principles.
- Familiarity with foodservice program standards.
- The Culinary Team Leader is expected to perform the duties of a cook, dietary aide, or dishwasher, demonstrating proficiency in operating and instructing others on various industrial kitchen equipment.
- Adheres to safety protocols by utilizing protective gear during all relevant tasks.
- The Food Service Supervisor serves as the culinary authority within the operation. They may carry out the responsibilities of cooking, assisting in dietary tasks, and dishwashing, while also guiding others in the use of industrial kitchen tools.
- Employs protective equipment in all necessary activities.
- May lead small teams of kitchen staff in food preparation, serving, and cleaning tasks across different shifts as required.
- Must quickly grasp policies, procedures, and federal/state regulations to effectively manage and supervise dietary personnel at a single location.
- The Manager in Training (MIT) should be prepared to learn and manage responsibilities such as payroll, staffing, coaching, purchasing, inventory management, and budgeting.
- Provides leadership, support, and direction to ensure compliance with food quality standards, inventory management, food safety protocols, and customer service expectations.
- May assist in staff training, quality assurance, and in-service education.
- Expected to maintain professionalism and encourage the same behavior among line staff.
- A high school diploma or equivalent is required.
- An Associate's degree or higher in food service management or hospitality, with a focus on food service or restaurant management, from an accredited institution is preferred.
- Specialized training in foodservice management and nutrition is advantageous.
- Current ServSafe certification is required as per State/County law, or must achieve certification within a designated timeframe.
- Certified Dietary Manager or Certified Food Service Manager designation is required where applicable, or must obtain certification within a maximum of 9 months from enrollment.
- A minimum of two years' experience in large-scale food production/service and staff supervision is preferred.
- Two or more years of relevant dining/nutrition experience is preferred.
- Strong skills in motivating and supervising foodservice personnel.
- General knowledge and understanding of nutrition.
- Awareness of foodservice program requirements.
- Understanding of foodservice program finances, with familiarity in budgeting and inventory processes being desirable.
- Basic computer proficiency.
- Ability to maintain records and complete reports as required, including web-based reporting.
- Strong written and verbal communication skills.
- Proficient in using public relations techniques to promote the foodservice program to clients and residents.
- Ability to engage positively with residents, clients, and other personnel.
- Excellent communication, interpersonal, and organizational skills.
- Capacity to prioritize multiple tasks effectively.
- Ability to work collaboratively within a team.
- Capability to work independently as necessary to support team objectives.
- Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, and stand, sit, bend, and walk for extended periods.
- Must be able to work around food and cleaning agents.
- Must maintain a congenial work environment and uphold compassion and dignity towards residents.
- Availability to work every other weekend, holidays, and as needed to ensure adequate staffing levels.
