FOOD SERVICE LEAD

ESSENTIAL FUNCTIONS:

• Must have or obtain a Manager's Food Safety Certification (Serve Safe). (within 120 Days)
• Monitor and train Food Service employees
• Monitor and change all temperature logs
• Maintain proper sanitation
• Monitor floor stock for completion and entering into computer
• Function as a problem solver in the department
• Help solve interpersonal issues if any between employees
• Prepare meal count paper work
• Provide food service to patient, guests, and employees under sanitary conditions.
• Provide assistance in all dietary functions as directed and in accordance with established dietary policies and procedures.
• Prepares and serves meals in appetizing manner using planned menus, recipes, and nutritional guidelines. Adjusts menus and recipes as necessary. Ensures that alternates are available for those with dislikes. Uses appropriate food substitutes as special diets require.
• Function in any departmental position as scheduled.
• Maintain correct cash handling procedures and paperwork
• Set up for caterings or assist as required
• Monitor dishes and dish machine for temperatures and cleanliness
• When scheduled, speak menu to patients and fill out correct forms
• Use AIDET when communicating with patients

ADDITIONAL RESPONSIBILITIES :

• • As assigned.

KNOWLEDGE/SKILL/ABILITIES:

• • Knowledge of therapeutic diets and food/drug interactions.
  • Knowledge of safe food handling techniques.
  • Ability to multi-task.
  • Read, write and speak English.

AGE-RELATED COMPETENCIES: Demonstrates the basic knowledge and skills necessary to identify age-specific patient needs appropriate for this position.

Information Management: Treats all information and data within the scope of the position with appropriate confidentiality and security.

Risk Management/Quality Management/Safety: Cooperates fully in all Risk Management, Quality Management, and Safety Activities and Investigations.

MINIMUM POSITION QUALIFICATIONS:

• Education - High school diploma or equivalent.
• Work Experience - none.
• Training - none.
• License/Certification - Food Handlers Certificate from NMED required or within 30 days.

ENVIROMENTAL CONDITIONS: Work environment consists of daily patient contact, which may include exposure to blood, or other body fluids.