Food Service Operations Lead

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.

Essential Functions and Duties:

• Provides daily oversight and support to frontline caregiver tasks throughout Food Service department.
• 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.
• Communicates direction, guidance and assignments to other caregivers.
• Manages, organizes, and properly stores equipment and supplies.
• 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.
• 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.
• 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: ServSafe Manager certification or state/county food handler card.
• Preferred: Food Allergen Certificate.

Experience:

• Required: Leadership in Food Service, Customer 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.

Exposure to Elemental Factors:

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

Blood-Borne Pathogen (BBP) Exposure Category:

Risk for Exposure to BBP

Schedule Weekly Hours:

40

Caregiver Type:

Regular

Shift:

Variable (United States of America)

Is Exempt Position?

No

Job Family:

COORDINATOR FOOD SERVICES

Scheduled Days of the Week:

As Scheduled (may include weekends and holidays)

Shift Start & End Time: