Position Summary / Career Interest:

The food services lead independently performs food service duties including but not limited to: prepares and delivers patient nourishments, labels, dates and stores food items, ensures patient trayline is ready for service, performs diet calculations and nutritional screenings, communicates with registered dietitians regarding patient's needs, monitors refrigerator temperatures, prepares and assembles meal trays, patient and cafeteria food preparation, prepares food for special event functions, cleans and sanitizes work area, operates and maintains equipment and may assist in limited inventory ordering.

Responsibilities and Essential Job Functions

• Ensures staff is in assigned position or reassigns staff to area of need.
• Ensures Cook has needed items for cafeteria and Room Service line.
• Checks food for quality and meal assembly for accuracy.
• Ensures Call Center is operating per department standard. Answers Call Center during peak times or assigns to other trained staff member.
• Completes nutrition screening is needed.
• Ensures proper temping of foods, labeling of foods, and proper use of leftovers.
• Ensures quality as demonstrated in patient test meals, assisting in CQI projects, safety education to staff.
• Documents Associate occurrence.
• Ensure daily cleaning and sanitation of the department.
• Trains Associates to new positions within the department.
• Completes cafeteria cash handling control.
• Performs financial reporting and accounts payable functions.
• Compiles financial, statistical, cost accounting, meal statistics, and floor stock charges.
• Documents and codes invoices for payment.
• Completes/assists with quarterly inventory.
• Must be able to perform the professional, clinical and or technical competencies of the assigned unit or department.
• These statements are intended to describe the essential functions of the job and are not intended to be an exhaustive list of all responsibilities. Skills and duties may vary dependent upon your department or unit. Other duties may be assigned as required.

Required Education and Experience

• Prior food service experience

Preferred Education and Experience

• High School Graduate

Required Licensure and Certification

• ServSafe Food Handler - National Restaurant Association (NRA) Additional certification may be required for certain settings or populations. Specific information and the timeframe in which such certification must be attained will be provided by the department director/manager/supervisor at time of hire/transfer into department.

We are an equal employment opportunity employer without regard to a person’s race, color, religion, sex (including pregnancy, gender identity and sexual orientation), national origin, ancestry, age (40 or older), disability, veteran status or genetic information.