FN Lead, Marshall Medical Centers South, Full Time, Shift Varies

Huntsville Hospital Health System•Boaz, AL

2d•Onsite

About The Position

The Food Production Specialist Lead position is responsible for ensuring the proper operations of the kitchen and staff. FPS Lead functions under the authority and direct supervision of the Director of Food and Nutrition and must work closely with the Dieticians to ensure the products we serve our patients are prepared according to physician direction. Should the Director not be on campus; the FPS Lead is responsible for maintaining the department in a professional manner. This responsibility includes the supervision and safety of all employees within the Food and Nutrition Department; excluding the dietitians. Some of the many skills that may be performed: § Accesses the accuracy, appearance, proper temperature and flavor of all food items served. § Must be able to order and maintain all food and non-food supplies. § Can explain the handling and storage of all perishable food products and the danger zone § Demonstrates written and oral communication skills § Ability to analyze and interpret financial and other data. § Planning, organizing and effective time management skills. § Ability to anticipate and solve problems. § Monitors an ongoing effective departmental infection control and food borne illness prevention program. § Evaluates infection control procedures for effectiveness. § Maintains sanitation of the department and is ranked 90-100 per State Health Department and EOC standards. § Demonstrates knowledge of all hospital and departmental safety procedures and communicates them effectively to staff. § Provides ongoing safety training based on assessed needs. § Conducts regularly scheduled tray assessments. § Maintains objectivity when dealing with each individual staff member. § Participates in the development, writing, and approval of administrative policies related to the department. § Participates in the planning and conduction of ongoing improvement of competencies, based on needs assessments of the department. § Can explain the JCAHO, COBRA and state standards that impact food and nutrition services. § Ability to work effectively under pressure to meet established goals and objectives. § Procurement compliance is favorable. § Monitors task analysis to optimize performance of staff and provide even workloads. § Maintains chain of command § Maintains professional attitude with subordinates and quickly resolves negativity within the department. § Additional Responsibilities as Assigned

Requirements

High School Graduate preferred.
ServSafe Required

Responsibilities

Ensuring the proper operations of the kitchen and staff
Maintaining the department in a professional manner
Supervision and safety of all employees within the Food and Nutrition Department; excluding the dietitians
Accesses the accuracy, appearance, proper temperature and flavor of all food items served
Ordering and maintaining all food and non-food supplies
Explaining the handling and storage of all perishable food products and the danger zone
Demonstrates written and oral communication skills
Analyzing and interpreting financial and other data
Planning, organizing and effective time management skills
Anticipating and solve problems
Monitors an ongoing effective departmental infection control and food borne illness prevention program
Evaluating infection control procedures for effectiveness
Maintaining sanitation of the department and is ranked 90-100 per State Health Department and EOC standards
Demonstrates knowledge of all hospital and departmental safety procedures and communicates them effectively to staff
Providing ongoing safety training based on assessed needs
Conducting regularly scheduled tray assessments
Maintaining objectivity when dealing with each individual staff member
Participating in the development, writing, and approval of administrative policies related to the department
Participating in the planning and conduction of ongoing improvement of competencies, based on needs assessments of the department
Explaining the JCAHO, COBRA and state standards that impact food and nutrition services
Ability to work effectively under pressure to meet established goals and objectives
Procurement compliance is favorable
Monitors task analysis to optimize performance of staff and provide even workloads
Maintaining chain of command
Maintaining professional attitude with subordinates and quickly resolves negativity within the department
Additional Responsibilities as Assigned