Food Service Lead

• 1. 1. Lead the food service staff in the preparation and delivery of food for patients and/or customers as required.
  1.1 Performs additional assignments as required by the manager
  20.0
• 2. 2. Directs the cleaning and sanitation of the Food Service Department, according to department policies and regulatory agencies.
• 3. 3. Maintains quality control by conducting taste, temperature and accuracy audits on food served. May assure proper handling of food and supplies at the time of delivery, during storage and production in all areas of the kitchen. Follows HACCP and FIFO guidelines.
  3.1 Enforces department policies and procedures to assure safety of patients, staff and visitors.
  3.2 Demonstrates proper lifting techniques at all times.
  3.3 Practices good handwashing techniques at all times.
  3.4 Immediately reports all accidents and incidents to manager. Before seeking medical treatment, notifies manager of a work-related injury. Keeps floors free from spills, trash and articles.
• 4. 4. Regularly inspects kitchen for compliance with hospital, department and state agencies. May maintain all storage areas in a neat and clean manner. Assure that all food items are wrapped, labeled, and dated properly when they are put in storage area.
• 5. 5. Actively participates in supervisory, staff and other meetings and in-services as required.
  6. Must be able to demonstrate knowledge and skills necessary to provide care appropriate to the age of patients served. Must demonstrate knowledge of the principles of growth and development over the life span and possess the ability to assess data reflective of the patient's status and interpret the appropriate information needed to identify each patient's requirements relative to his or her age-specific needs, and to provide the meals needed as described in the department's policies and procedures.
  7. Participates in the performance evaluation process and assures timely completion.
  8. Completes and posts staff schedule within department guidelines.
  9. May purchase food and supplies for the department's patient, customer, and catering areas using approved vendors.
  10. May round on patients, patient family members and nursing staff as part of daily schedule using hand-held tablet. May round on patients and visitors for service recovery.
  11. Responsible for reconciling cash register drawers in retail unit and making cash deposits to bank. Responsible to complete all accompanying paperwork. Responsible for making change and reconciling safe in the department.

EDUCATION

Two-(2) year AS college degree in related field or two-year AS college degree combined with related work experience.

EXPERIENCE

Prior supervisory experience in a food service setting recommended. Prior supervisory experience in a health care setting preferred. Prior purchasing experience a plus.

LICENSURE

Serv Safe Management Certification preferred

SPECIAL SKILLS

Proven experience using a computer to order food and supplies. Able to use the computer to prepare written reports and access information as needed. A skilled communicator, verbal and written. Possesses excellent interpersonal skills. Is responsive to staff, will respond timely to questions.

PHYSICAL DEMAND

Ability to work in busy and sometimes stressful situations. Standing and walking most of the day. Has the ability to lift or pull medium to heavyweight objects (25 - 75 lbs.). May work in hot and humid conditions and cold conditions while working in the refrigerators and freezers.