Food Service Lead *** $800 Sign-On Bonus - New Hires ***

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Job description

• Purpose of Job
  • The Food Service Lead leads assigned areas within the Food Service department, including Food Production, Cafeteria, Catering, Room Service, and the Call Center, to provide outstanding customer service to patients, visitors, guests, and staff.
• Job Requirements
  • Education
    • High school diploma, General Educational Development (GED) or equivalent required.
    • Associates Degree preferred, preferably in Culinary, Hospitality, Business, or nutrition-related field.
  • Experience
    • 1 - 2 years previous supervisory experience prefered, preferably in Food Service, Hospitality, or Healthcare.
  • License/Certifications
    • Certification in ServSafe Food Protection Manager preferred.
  • Skills/Knowledge/Abilities
    • Knowledge of Hazard Analysis & Critical Control Points (HACCP) required.
    • Knowledge of universal precautionary guidelines of food safety, sanitation procedures, and communicable diseases required.
    • Knowledge of The Joint Commission preferred.
    • Skilled in food production and retail sales preferred.
    • Skilled in planning, delegation, time-management, and problem-solving required.
    • Skilled in Microsoft Office, including Word, Excel, and Outlook, preferred.
    • Strong verbal communication skills for positive interaction with staff and customers required.
    • Able to read, write, and comprehend various written reports and documents required.
    • Requires the ability to provide transportation to other campus and/or work-related locations within a reasonable timeframe.
    • Basic Math Skills.
• Physical Requirements
  • Weight Demands
    • Medium Work - Exerting up to 50 pounds of force.
  • Physical Activity
    • Not necessary for the position (0%):
      • Climbing
      • Crawling
      • Kneeling
    • Occasionally Performed (1%-33%):
      • Balancing
      • Crouching
      • Sitting
      • Twisting
    • Frequently Performed (34%-66%):
      • Carrying
      • Distinguish colors
      • Fingering/Touching
      • Grasping
      • Keyboarding/typing
      • Lifting
      • Pulling/Pushing
      • Reaching
      • Repetitive Motions
      • Speaking/talking
      • Standing
      • Stooping/bending
      • Walking
    • Constantly Performed (67%-100%):
      • Hearing
      • Seeing/Visual
  • Job Hazards
    • Not Related:
      • Biological agents (primary air born and blood born viruses) (Jobs with Patient contact) (BBF)
      • Explosives (pressurized gas)
      • Electrical Shock/Static
      • Radiation Alpha, Beta and Gamma (particles such as X-ray, Cat Scan, Gamma Knife, etc)
      • Radiation Non-Ionizing (Ultraviolet, visible light, infrared and microwaves that causes injuries to tissue or thermal or photochemical means)
    • Occasionally (34%-66%):
      • Chemical agents (Toxic, Corrosive, Flammable, Latex)
      • Physical hazards (noise, temperature, lighting, wet floors, outdoors, sharps) (more than ordinary office environment)
      • Equipment/Machinery/Tools
      • Mechanical moving parts/vibrations
• Essential Job Functions
  • Essential Functions I
    • Assists Team Leaders with duties, such as hiring, training, coaching, counseling, mentoring, corrective action, terminations, and evaluations, to ensure competent staff within the Food Service department.
    • Leads the daily operations of assigned areas within the Food Service department by motivating staff, performing productivity audits, and identifying any training needs to ensure consistent quality and productivity of employees.
    • Maintains work schedules for assigned staff to ensure duties are covered on a daily basis. Adjusts staffing appropriately to meet work demands.
    • Is able to prepare financial reports, weekly inventory reports, and month-end/year-end reports on a timely basis to ensure financial information is current and accurate.
    • Is trained on necessary job functions of positions within department to ensure understanding and allow for coverage when needed.
    • Leads the food and beverage operation for assigned area of responsibility by reviewing menus and production sheets, and controlling food, supply, and labor costs to ensure financial goals are met and maintained.
    • Leads par levels of food and supplies for assigned area to ensure adequate levels are maintained for optimal service within department.
    • Leads setup and service for food for patients, guests, and staff by following room service orders, catering functions, cafeteria service, and customer requests to ensure accurate and correct meals are delivered to patients and guests within established timeframes.
    • Leads food handling procedures and to ensure compliance within quality performance standards to ensure a safe and sanitary environment.
    • Enures setup, service, and cleanup of catering functions to provide satisfactory guest experience.
    • Participates in regular staff meetings and employee rounding to ensure information is shared in a timely manner and employee satisfaction is achieved and maintained.
    • Conducts orientation training and in-service training to explain policies, work procedures, and to demonstrate use and maintenance of equipment to ensure compliance with federal, state, local, and departmental food service procedures.
    • Implements policies and procedures that guide and support the provision of services within the Food Service department to ensure regulatory requirements are met and maintained.
  • Essential Functions II
    • Participates in mandatory in-services and/or CE programs as mandated by policies and procedures/external agencies and as directed by management.
    • Follows and understands the mission, vision, core values, Employee Standards of Compassionate Care/AIDET and company policies/procedures.
    • Other duties as assigned.

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