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Support Specialist III

Department: Food Service
Location: Bartow, FL

Primary Duties and Responsibilities

  1. Service food in accordance with established portion control procedures. Prepare food in accordance with standardized recipes and menu schedule. Ensure that food and supplies are readily available for food preparation. Inventory and order necessary foods on a weekly basis for all units involved. Inspect all foods received for any damages and appropriated temperatures.
  1. Perform record keeping requirements such as completing necessary forms, reports, etc., to ensure accurate food service records. Ensure that all food service procedures are followed in accordance with established policies. Organize and file all documentation involved with food service inventory replenishment. Complete purchase orders as necessary before ordering inventory. Order supplies for other units as necessary.
  1. Performs other reasonable and related job duties as requested.

Safety and Sanitation

  1. Prepare food in accordance with sanitary regulations as well as our established policies and procedures. Participate daily in scheduled cleaning duties in accordance with the scheduled kitchen chore list. Assist in maintaining food storage areas in a clean and properly arranged manner at all times. Use the assigned cleaning chemicals at all times in the Food Service areas in accordance with SDS requirements.
  1. Report all hazardous conditions/equipment immediately to the Food Service Supervisor. Report all accidents/incidents as established by department policy. File out and file reports as directed.

Personnel Functions

  1. Develop and maintain a good working rapport with inter-department personnel as well as other departments to ensure that food service is properly maintained to meet the needs of the clients.
  1. Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the department.

Working Conditions

  1. Stands, bends, sits, lifts and moves intermittently during working hours. Subject to frequent interruptions.
  1. Subject to call in for emergency conditions, e.g., severe weather, evacuations, and/or post disaster.

Specific Requirements

  1. Must be able to cook a variety of foods in large quantities. Must be able to move intermittently throughout the work shift. Must be able to follow written and oral instructions.
  1. Must be capable to accurately inventory, order, and maintain all necessary supplies for menus for all units involved, including but not limited to dry goods, frozen foods, refrigerator foods, cleaning chemicals, paper goods, office supplies, beverages, and other items.
  1. Possess the ability to deal tactfully with personnel, residents, government agencies/personnel, and the general public. Possess the willingness to work harmoniously with supervisors and personnel. Must have patience, tact, cheerful disposition, and enthusiasm as well as the ability to handle clients on the level of detoxification.

Minimum Training and Experience

A high school diploma or GED is preferred. Must have acted as a lead cook in another food service organization. Must be a Certified Food Handler or obtain Food Service Handler Certification within 30 days of employment.

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