Food Service Operations Lead (relief)

Food Service Lead

The Food Service Lead is the resource for front line caregivers and a liaison to managerial positions in Food Services. This position makes decisions to ensure all food services are being provided successfully including staffing, purchasing, and daily operations. This position does not directly manage any other caregivers.

Provides daily oversight and support to frontline caregiver tasks throughout Food Service department. Follows up with caregivers daily to make certain that all work is completed and signed off for quality documentation.

Acts as "person in charge" (PIC) in the absence of food services manager and supervisors. Cross-trained throughout the department to assist working stations as needed. Performs special assignments when needed including food production, customer service, room service, catering, café, event management.

Communicates direction, guidance, and assignments to other caregivers. Manages, organizes, and properly stores equipment and supplies. Communicates with Facilities Services regarding unsafe or broken equipment.

Collaborates with the supervisor on monthly and daily staffing including daily assignment of location, work, side work, and extra duties or projects for the other caregivers. Demonstrates effective skills with communication, organization, and management of assigned work. Works independently and with the team. Works in a fast-paced environment with frequent interruptions.

Collaborates with the supervisor, assists with scheduling, training, and orientation of new caregivers. Provides ongoing training and mentorship to ensure caregivers maintain competencies. Performs office procedures; records and data management, phones, reception, filing, and correspondence. Assists with and makes decisions regarding resolves any scheduling issues as directed and/or as the need presents.

Supports the vision, mission, and values of the organization in all respects. Supports the Lean principles of continuous improvement with energy and enthusiasm, functioning as a champion of change. Provides and maintains a safe environment for caregivers, patients, and guests.

Conducts all activities with the highest standards of professionalism and confidentiality. Complies with all applicable laws, regulations, policies, and procedures, supporting the organization's corporate integrity efforts by acting in an ethical and appropriate manner, reporting known or suspected violation of applicable rules, and cooperating fully with all organizational investigations and proceedings.

Delivers customer service and/or patient care in a manner that promotes goodwill, is timely, efficient, and accurate. May perform additional duties of similar complexity within the organization, as required or assigned.

Education: Required: High School diploma or GED.

Preferred: Hospitality, business, nutrition, or related education.

Licensure/Certification/Registration: Required: State/county food handler card.

Preferred: ServSafe Manager Certification.

Experience: Required: Three years of food service or nutrition experience.

Preferred: Management, leadership, or supervisor experience.

Personal Protective Equipment: Must be able to wear appropriate Personal Protective Equipment (PPE) required to perform the job safely.

Physical Requirements: Continually (75% or more): Standing and walking, lifting/carrying/pushing or pulling 1-10 pounds, grasping/squeezing.

Frequently (50%): Bending, stooping/kneeling/crouching, climbing stairs, lifting/carrying/pushing or pulling 11-25 pounds.

Occasionally (25%): Reaching overhead, lifting/carrying/pushing or pulling 25-50 pounds, using clear and audible speaking voice and ability to hear normal speech level.

Rarely (10%): Sitting, Climbing ladder/step-stool, Keyboard operation.

Never (0%): Operation of a motor vehicle, Ability to hear whispered speech level.

Occasionally (25%): Exposure to heat, cold, wet/slippery area, noise, dust, vibration, chemical solution, uneven surface.

Blood-Borne Pathogen (BBP) Exposure Category: Risk for Exposure to BBP