Food & Nutrition Associate, Lead

Emory•Atlanta, GA

20h

About The Position

Overview Be inspired. Be valued. Belong . At Emory Healthcare At Emory Healthcare we fuel your professional journey with better benefits, valuable resources, ongoing mentorship and leadership programs for all types of jobs, and a supportive environment that enables you to reach new heights in your career and be what you want to be . We provide: Comprehensive health benefits that start day 1 Student Loan Repayment Assistance & Reimbursement Programs Family-focused benefits Wellness incentives Ongoing mentorship, development, leadership programs And more Description RESPONSIILTIES Performs all food service staff level functions, as needed, in the support of various sections in the department. As directed and in partnership with department leadership, oversees the daily shift operation of the various sections such as, patient dining services, retail/catering operations including cash handling, food production, inventory/receiving, storing and issuing, sanitation and safety. Gives daily work assignments to staff based on staffing schedule and daily needs, trains as needed. Gives input into disciplining and evaluating staff. Some positions in this classification may be focused primarily on providing on the job (OJT) training for new or existing dining service associates, food and nutrition associates or related positions while also performing the primary duties of a dining service associate, food and nutrition associate or related position. The incumbent provides input to the manager into the development of competencies and learning experiences to support OTJ training, ensures that the required learning experiences are provided in a scheduled and organized manner, evaluates the performance of each trainee against the competencies and reports trainee progress toward compliance to the supervisor or manager. He/she signs off that compliance has been attained . OTJ training is provided in the actual work space to which the trainee is assigned with the trainer working directly with the trainee by modeling each process, shadowing and providing feedback as the trainee performs the task. MINIMUM QUALIFICATIONS : High school diploma or equivalent. Must have 2 years call center experience or 2 years food service with one year of healthcare food services experience preferred. Demonstrated skills in customer service, must be able to read, write, and communicate effectively. Demonstrates critical thinking by making sound judgments while quickly processing information, problem solving and prioritizing needs appropriately. Must have basic computing skills and basic math skills. Must maintain Serv Safe certified or attain certification within 6 months of hire, if not certified at time of hire, with the exception of Leads who support Call Center Operations. Additional Details Emory is an equal opportunity employer, and qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, protected veteran status or other characteristics protected by state or federal law. Emory Healthcare is committed to providing reasonable accommodations to qualified individuals with disabilities upon request. Please contact Emory Healthcare’s Human Resources at [email protected] . Please note that one week's advance notice is preferred.

Requirements

High school diploma or equivalent.
Must have 2 years call center experience or 2 years food service with one year of healthcare food services experience preferred.
Demonstrated skills in customer service, must be able to read, write, and communicate effectively.
Demonstrates critical thinking by making sound judgments while quickly processing information, problem solving and prioritizing needs appropriately.
Must have basic computing skills and basic math skills.
Must maintain Serv Safe certified or attain certification within 6 months of hire, if not certified at time of hire, with the exception of Leads who support Call Center Operations.

Responsibilities

Performs all food service staff level functions, as needed, in the support of various sections in the department.
Oversees the daily shift operation of the various sections such as, patient dining services, retail/catering operations including cash handling, food production, inventory/receiving, storing and issuing, sanitation and safety.
Gives daily work assignments to staff based on staffing schedule and daily needs, trains as needed.
Gives input into disciplining and evaluating staff.
Provides input to the manager into the development of competencies and learning experiences to support OTJ training
Ensures that the required learning experiences are provided in a scheduled and organized manner
Evaluates the performance of each trainee against the competencies and reports trainee progress toward compliance to the supervisor or manager.
Signs off that compliance has been attained .