Food Services Operations Lead

St. Charles Health System•Bend, OR

About The Position

The Food Service Lead is a hands-on resource for frontline caregivers and a liaison to managerial positions in the Food Services Department, which provides high-volume patient room service and retail Café services. The lead makes decisions to help ensure food services run successfully, including staffing, purchasing, and daily operations, but does not directly manage other caregivers. Approximately 90% of the role is spent working alongside and supporting the team, with about 10% devoted to administrative duties. The role provides daily oversight and support to frontline work, follows up to confirm tasks are completed and documented for quality, and acts as person in charge when the Food Services Manager and supervisors are absent. The lead is cross-trained to support department stations and assignments, helps maintain service flow and fill staffing gaps, assists with freight and stockroom organization, and may receive limited purchasing responsibilities. The position also contributes to staffing coordination, scheduling, training, orientation, caregiver mentorship, office procedures, and safe, timely customer and patient service. The position works independently and as part of a team in a fast-paced environment with frequent interruptions. It supports the organization’s vision, mission, values, and Lean continuous-improvement principles, and is expected to maintain professionalism, confidentiality, safety, and compliance with applicable laws and organizational policies. Additional duties of similar complexity may be assigned.

Requirements

High school diploma or GED.
State or county food handler card.
At least three years of food service or nutrition experience.
Ability to wear the appropriate personal protective equipment required to perform the job safely.

Nice To Haves

Hospitality, business, nutrition, or related education.
ServSafe Manager Certification.
Management, leadership, or supervisor experience.

Responsibilities

Provide daily oversight and support for frontline caregiver tasks throughout the Food Services Department.
Follow up with caregivers to ensure work is completed and signed off for quality documentation.
Act as person in charge in the absence of the Food Services Manager and supervisors.
Cross-train throughout the department and assist working stations as needed.
Perform special assignments in food production, customer service, room service, catering, the Café, or event management.
Maintain the flow of services, cover caregivers’ breaks and lunches, and fill staffing gaps.
Communicate direction, guidance, and assignments to caregivers.
Assist with freight up to three days a week and help organize the stockroom.
Perform limited purchasing responsibilities if assigned.
Communicate unsafe or broken equipment concerns to Facilities Services.
Collaborate with the supervisor on monthly and daily staffing, including caregiver location assignments, work, side work, extra duties, and projects.
Assist with scheduling, training, and orientation of new caregivers.
Provide ongoing training and mentorship to help caregivers maintain competencies.
Perform office procedures, including records and data management, phone duties, reception, filing, and correspondence.
Assist with and make decisions about scheduling issues as directed or as needed.
Support the organization’s vision, mission, values, and Lean continuous-improvement principles.
Help maintain a safe environment for caregivers, patients, and guests.
Maintain professionalism and confidentiality, comply with applicable laws and policies, and support organizational integrity efforts.
Deliver timely, efficient, accurate customer service and/or patient care.
Perform additional duties of similar complexity as required or assigned.