Food Service Shift Lead Full-Time at Episcopal SeniorLife Communities

Henrietta, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Jul, 26

Salary

18.0

Posted On

05 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food preparation, Cooking, Plating, Kitchen management, Staff training, Inventory management, Food safety, Infection control, Basic math, Communication, Teamwork, Problem solving, Equipment operation, Record keeping

Industry

Hospitals and Health Care

Description

Description Episcopal SeniorLife Communities Mission: We provide high quality services from skilled nursing and restorative care to housing, assisted living and community-based wellness programs. We are committed to meeting each individual’s needs, in a culturally competent manner, supporting family and loved ones through transitions, and fulfilling our pledge… Life. Inspired Every Day. Starting Pay Rate: $18.00/hour + Weekend Shift Differential Full-Time 37.5 hours - Shifts varied between 6am to 2pm and 11am to 7pm Every Other Weekend Required What We Offer: Episcopal SeniorLife Communities is dedicated to its staff, and we show it by providing incredible benefits! Winner of the 2024 Best-in-Class Employer award, ESLC was recognized for its comprehensive approach to benefits, compensation, and employee experience. Your Health & Well-being: We take care of you. We offer 100% employer-paid medical insurance for High-Deductible Health Plan (HDHP) for single-subscribers. We also offer Health Saving Accounts (HSA) with Weekly Employer Contributions. Alternatively, we also offer Flexible Spending Accounts (FSA). Additionally, staff are eligible for dental insurance with orthodontist coverage. 401(K) with Company Match: 100% company match on the first 3% of your contributions. Competitive Pay Rates: We offer competitive rates that reflect your skills and experience. ESLC processes payroll on a weekly basis. Tuition Assistance: Our tuition assistance program provides financial support for courses and degrees that will help you grow professionally with us. ETO (Earned Time Off): Generous ETO plan that accrues on a weekly basis for use after 90 days of employment. Paid Holidays: ESLC has six designated holidays and one floating holiday. Additionally, ESLC offers voluntary benefits and insurances such as Short-Term Disability, Vision, Employee Assistance Program, and On-Site Workforce Success Coaches. ESSENTIAL JOB FUNCTIONS Primarily responsible for kitchen duties, both in the main kitchen and on the units. Perform job duties of food service worker, cook, unit cook, and cater as scheduled. Train and orient employees. Manage activities associated with correct patient unit meal food cooking, plating. Serving, and clearing. Fill out all forms, logs associated with each meal. Order needed products as assigned. Work with departmental managers on problem identification and solutions. Concentrate on consistent improvement within assigned program and department. Demonstrate ability to make decisions in accordance with departmental policies and procedures. Comply with facility in-service requirement. Finish cooking menu items. Plate and garnish resident entrees, salads, soups, and desserts. Set up and plate food as per ticket order. Clear resident dining tables. Reports to the Chef. Requirements QUALIFICATIONS: Must possess high school diploma or equivalent with reading, comprehension and writing ability at 12th grade level or higher. Minimum of two years of dining experience in institutional, hotel or upscale dining required. Ability to work independently and with a group. Ability to follow specific instructions. Ability to perform basic math calculations. Ability to communicate effectively, both orally and in writing. Ability to safely operate all job-related food service equipment. Must pass the serve safe test on cooking, holding, plating and serving food. Exhibit knowledge of proper food handling and infection control Ability to interact courteously and tactfully with staff, residents, family members, visitors, vendors and the general public. PHYSICAL REQUIREMENTS: The physical demands described here are representative of 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. Performing duties of this job requires prolonged standing and routine walking in and around the kitchen and dining area. Must be able to occasionally lift loads of 30 pounds and routinely lift 25 pounds without assistance and the ability to sit, talk, and hear is required. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, color vision, and the ability to adjust focus. WORKING CONDITIONS: The work environment characteristics described here are representative of those an 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. The majority of essential job duties are performed indoors, in a kitchen environment with various tools and utensils. Employee will be exposed to temperature fluctuations and will be required to work with sharp objects. SUPERVISORY RELATIONSHIP: The work is performed within established guidelines and requires periodic supervision. The employee exercises some initiative and independent judgment to effectively perform the essential job duties of this position. RESPONSIBILITY FOR OTHERS: The employee has direct responsibility for front line FSW and Utilities workers. Will be required to train and orient new dining and wait staff. SAFETY RESPONSIBILITIES: Shall be fully acquainted with all safety policies and procedures of the Church Home. Takes an active role in all fire drills during the shift and/or emergencies for internal and external disasters as monitored by supervisor and incident manager. Must comply with facility in-service requirements. Maintain confidentiality of all information related to the organization, residents, participants, family and staff, that may be encountered, either formally or informally, during the normal course of business. This includes medical and treatment records, financial and human resources information. Episcopal SeniorLife Communities is an Equal Opportunity Employer

Responsibilities

The shift lead is responsible for managing kitchen activities, including cooking, plating, and serving meals while ensuring compliance with departmental policies. They also train and orient staff, maintain logs, and order necessary products to ensure consistent improvement in food service operations.