FN Lead, Marshall Medical Centers South. Full Time, Shift Varies
About The Position
The Food Production Specialist Lead is responsible for ensuring the proper operation of the kitchen and its staff. The position works under the authority and direct supervision of the Director of Food and Nutrition and closely with dietitians to ensure patient food is prepared according to physician direction. When the Director is not on campus, the Lead is responsible for maintaining the department professionally, including the supervision and safety of Food and Nutrition Department employees, excluding dietitians. The role oversees food quality, supply ordering and storage, sanitation, infection control, foodborne illness prevention, safety training, tray assessments, staff performance, and workload distribution. It also supports departmental policies and competency improvement, maintains professional working relationships and chain of command, and explains applicable hospital, departmental, Joint Commission, COBRA, and state standards. Additional responsibilities may be assigned.
Requirements
- ServSafe certification is required.
- Demonstrated 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.
- Ability to work effectively under pressure to meet established goals and objectives.
- Ability to maintain objectivity when dealing with staff.
- Knowledge of applicable Joint Commission, COBRA, and state standards affecting food and nutrition services.
Nice To Haves
- High school graduation is preferred.
Responsibilities
- Ensure proper operation of the kitchen and staff.
- Work closely with dietitians to ensure patient food is prepared according to physician direction.
- When the Director of Food and Nutrition is not on campus, maintain the department professionally and supervise the safety of Food and Nutrition Department employees, excluding dietitians.
- Assess the accuracy, appearance, temperature, and flavor of food items served.
- Order and maintain food and non-food supplies.
- Explain the handling and storage of perishable food products and the food danger zone.
- Monitor infection control and foodborne illness prevention programs and evaluate infection control procedures.
- Maintain departmental sanitation in accordance with State Health Department and EOC standards.
- Communicate hospital and departmental safety procedures to staff and provide ongoing safety training based on assessed needs.
- Conduct regularly scheduled tray assessments.
- Participate in developing, writing, and approving departmental administrative policies.
- Participate in planning and conducting ongoing competency improvement based on departmental needs assessments.
- Monitor task analysis to optimize staff performance and distribute workloads evenly.
- Maintain the chain of command and a professional attitude with subordinates, resolving negativity promptly.
- Perform additional responsibilities as assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
High school or GED
