Food Service Lead

Culinary Services Leadership Position

This leadership position oversees culinary service staff while actively working as part of the team to ensure quality, regulatory compliance, and exceptional customer service. Key responsibilities include independently leading daily operations across various culinary roles, maintaining food safety and sanitation standards to meet licensing requirements, resolving customer issues and training staff in service delivery, managing inventory and food production within budget guidelines, preparing food items according to recipes and forecasts, assisting with facility maintenance and catered events, and participating in department meetings and training sessions. The role requires independent work while supervising operations and interacting professionally with customers, patients, physicians, vendors, employees, and management.

Shift Details:

Full Time, Varied Shift - Must be available for 5:30a-2:00pm, 11:30am-8:00pm, 6:30pm-3:00am. Weekend and holidays are required in this role. Enjoy a flat rate $1/hour weekend shift differential when applicable.

Banner Estrella Medical Center is a 353-bed acute care hospital providing a full range of health care services to the fast growing communities of west Phoenix. Opened in 2005, this is an innovative, fully electronic facility that features electronic medical records, computerized physician order entry, digital radiography, sophisticated ICU monitoring and much more. In fact, we've been named one of the "ten most innovative hospitals in the country" by Newsweek Magazine and are recognized by U.S. News and World Report as one of Phoenix's Best Hospitals. The hospital is also designed to provide a soothing, healing atmosphere for both patients and their family members. We encourage the use of such therapies as pet therapy, aromatherapy, spiritual care and Reiki Therapy.

POSITION SUMMARY

This position provides leadership of culinary service staff in assigned areas while working as a member of the culinary service team. Assures that all quality, regulatory, menu and customer service standards are continuously met in the course of the group's daily work.

CORE FUNCTIONS

• Independently and effectively leads and oversees daily service while working in various roles in Culinary Services. Uses good judgment to make appropriate decisions regarding daily work and staff needs. Appropriately communicates information to management as needed.
• Maintains food handling and sanitation standards to meet licensing agency requirements. Reports potential violations and training needs to management.
• Resolves customer problems and supports staff development in customer service skills. Trains others in work processes and the delivery of customer service.
• Inventories food and supplies in assigned areas; determines ordering and food production quantities based upon established par levels and special needs. Works within budget and food cost guidelines. Resolves minor issues with vendors.
• Prepares all food items as required by production forecasts and recipes.
• Performs work in service areas and/or preparation areas at various work stations. Resolves minor problems with patient menus, trays and/or meal service.
• Assists with cleaning and sanitation of equipment and work areas as needed. May provide training/direction/coordination of food services for catered events and perform billing reporting.
• Participates in department meetings and training sessions.
• Must be able to work independently while overseeing work of others in any or all areas of Culinary Service operations. This position communicates with and makes decisions for/with customers, visitors, patients, physicians, vendors, drivers, employees and management.

MINIMUM QUALIFICATIONS

High school diploma/GED or equivalent working knowledge. Must possess the knowledge and abilities in culinary services normally acquired with one or more years of experience in similar food and customer service work. Must have the ability to learn and operate computer software, email, and point of sale systems. Must have excellent communication and customer service skills as well as the ability to use good judgment in resolving problems and handling employee conflicts. Requires previous experience and/or education in a variety of food preparation techniques, and event cooking/meal planning where appropriate. Must be able to inventory food and supplies, count money and perform mathematical calculations and possess the ability to learn food handling regulations and pass certification tests as required. Must be able to operate all onsite food service equipment, including stoves, ovens, steam-jacketed kettles, tilt skillet, broiler, steam table, grill, deep fryer, slicer, Buffalo Chopper, mixer, food carts, dish racks, cleaning equipment and hazardous chemicals used in cleaning and sanitation. Office equipment such as computer, phone, fax/copying machine, and retail service equipment such as point of sale registers, beverage and ice cream dispensers, chaffing dishes, serving utensils.

PREFERRED QUALIFICATIONS

Previous supervisory experience. Additional experience in cooking and customer service. Additional related education and/or experience preferred.