CREW LEADER, FOOD SERVICES
JOB SUMMARY AND ESSENTIAL FUNCTIONS: Acts as lead person and assists in coordinating food service activities for assigned area(s) (i.e., cooking, cafeteria, or tray line); performs various duties relating to the preparation, serving and distribution of food according to department's standards and practices.
MACHINES OR EQUIPMENT OPERATED: All institutional kitchen equipment.
EDUCATION: High school graduate or equivalent.
EXPERIENCE: Two (2) years of experience in institutional or restaurant food service or equivalent related education. Qualified by education, training or experience to work with the school age, adolescent, adult and/or geriatric patient population.
KNOWLEDGE, SKILLS & ABILITIES:
- Demonstrated ability to coordinate and explain jobs to workers and to communicate effectively (verbally and in writing).
- Ability to do basic arithmetic functions and time scheduling.
PHYSICAL DEMANDS: Prolonged standing and walking; frequent exposure to heat and humidity; heavy use of force required without assistance (i.e., 50 lb. pots, 50 lb. bags of food, pots of grease).