FOOD SERVICE LEAD

Major Responsibilities:

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  Acts as a resource to employees and students, which includes training/orienting and providing day-to-day work direction. Assigns, monitors, and reviews progress and accuracy of work. Monitors productivity, maintains appropriate staffing levels, directs efforts and provides guidance on more complex issues.
  
  



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  Assists with human resource responsibilities, which may include interviewing and selection of new employees, staff development, resolution of employee concerns, and employee morale. Assists in interpreting department policies and procedures, and advises and updates staff on procedural changes.
  
  



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  Monitors general department operations, adjusts schedules, records essential information and ensures that work is completed in a timely manner. Conducts daily checks on employee staffing and makes adjustments/substitutes as necessary; assigns non-routine tasks and duties.
  
  



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  Provides work direction and guidance to designated food service staff and assigns tasks to provide efficient and timely service. Maintains a quality food production operation for internal and external customers. Assists in resolving issues, dealing with customer complaints, workflow, employee staffing, and equipment failures during the shift.
  
  



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  Acts as a resource person, works with employees to resolve problems, complex issues and provides training in food preparation, pre-serving/serving activities, recipe standardization, cashiering, infection control, fire safety, and cleanup activities.
  
  



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  Forecasts amount of required food for patients, cafeterias, and special functions; maintains records of meal census and food usage.
  
  



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  Capable of managing and responding to purchasing, tray-line, cafeteria, and/or special function requests.
  
  



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  Inspects equipment and work areas to ensure proper use, maintenance and sanitation standards and corrects deficiencies as required.
  
  



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  Utilizes established production safety and sanitation standards to ensure safe food handling techniques and prevent bacteria contamination.
  
  



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  May function as a Food Service Assistant or Food Ambassador which may include assembly and delivery of patient meals, dish room and cleaning duties, assisting patients, cash handling, balance sheets, food production, servicing cafeteria customers, preparing, serving and maintaining supplies of food, and utensils.
  
  

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  ServSafe Food Handler certification issued by the National Restaurant Association needs to be obtained within 1 year.
  
  

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  High School Graduate.
  
  

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  Typically requires 3 years of experience in food preparation, service techniques, cashiering and sanitation standards, general and modified diets, in a large hospital or hotel/restaurant food service environment.
  
  

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  Strong knowledge in food service from within a hospital, restaurant or a related environment.
  
  



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  Excellent customer service skills and communication skills to effectively interact with a variety of people. The ability to work in close cooperation with nursing personal is required.
  
  



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  Ability to read and understand written and oral communications.
  
  



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  Must be self directed, able to work independently and make decisions with minimal supervisor.
  
  



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  Ability to maintain a friendly and cheerful demeanor, reflecting the culture of healing.
  
  



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  Excellent phone etiquette.
  
  



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  Strong knowledge and understanding of food/drug interactions and food allergens.
  
  



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  Good organizational and time management skills.
  
  



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  Intermediate computer skills in Microsoft Office or similar products. Ability to use e-mail and internet.
  
  



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  Must be self-directed.
  
  

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  Operates equipment (i.e. dish-machine, tray line, garbage disposal, etc.) necessary to perform the job. Demonstrating ability to safely and effectively, utilize necessary power equipment.
  
  



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  Stands walks and reaches above shoulders the majority of the workday as well as squats, bends, twists, kneels and climbs throughout shift.
  
  



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  Must be able to:
  
  



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  lift up to 40 lbs. from floor to a maximum 5 ft.
  
  



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  lift and carry up to 40 lbs. at waist height a reasonable distance.
  
  



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  Must be able to:
  
  



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  push/pull with 20 lbs. of force.
  
  



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  Working atmosphere also contains fumes, odors, and dust/dirt. floor, spices, etc. (Fumes are trucks, dust/dirt from storeroom or cleaning agents).
  
  



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  May be exposed to mechanical, electrical and chemical hazards. Protective clothing must be worn as necessary.
  
  



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  May be required to enter patient isolation rooms wearing appropriate coverings during meal service tray delivery and pick up.
  
  



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  Will be exposed to sharp knives, other sharp cooking utensils, heat from ovens and other hazards in a kitchen environment.