Food Services Team Lead

Riverside Health System•Gloucester, VA

6d•Onsite

About The Position

The Food Services Team Lead will assign specific job tasks to workers, evaluate their performance, resolve employee complaints and administer discipline when necessary. The Team Leader is responsible for the quality of work, the productivity of the group, and employee adherence to hospital and departmental policies, procedures and guidelines which includes hospital policy and procedures designed to promote patient safety and reduce health care related injuries. Promotes and maintains a safe work environment for team as well as customers. In the absence of the Cook is responsible for the preparation of all hot food for the cafeteria and hospital patients. What you will do Partner with employees to ensure patient and cafeteria foods are accurate, attractive, and food is within proper temperature range. Assess food temperatures prior to each meal and properly document on Food Safety logs. Actively use the FIFO system to ensure that food items that are already in stock are used first to control food waste. Work in collaboration with the Food Service Director to control inventory and meet the department budget standards. Demonstrate positive interpersonal relations with patients and patient families so that patients and their families perceive positive patient care from the hospital. Demonstrate positive communication with internal customers (physicians, team members, etc.). Demonstrate flexibility and reliability when meeting the needs of the customer. Actively monitor quality of patient food preparation and cafeteria meals. Ensure that food and set-up is appealing and food is cooked and held at adequate temperatures. Operate the POS cash register, count register accurately, make bank deposits and follow appropriate cash handling procedures Organize work requirements and assist other Team Members as needed. Demonstrate the ability to respond positively to changing circumstances to maximize the opportunity or minimize the problem and act decisively and take effective action. Accurately maintain patient menu software including diet compliance, allergies and modifications Actively monitor productivity of the team, stock rotation, and product utilization. Monitor for department cleanliness, document deficiencies and ensure corrective action. Accurately assemble "hot" food on patient trays, including a garnishment. Ensure "cold" food items are accurate prior to placing on tray cart. Demonstrate the ability to prepare for patient tray line, start the tray line at designated time, and minimize interruption to retrieve additional items Demonstrate the ability to assist in coordinating special functions, menu updates, etc. Perform cook duties as required, demonstrating a knowledge of weights and volume measurements, comprehend recipes, follow all necessary guidelines to prevent cross-contamination or food-borne illness and the use of all kitchen equipment.

Requirements

High School Diploma or GED, (Required)
Basic food preparation skills
Attention to detail
Excellent customer service skills and ability to maintain a positive attitude in a fast-paced work environment
Ability to read, write and comprehend recipes and production needs
Ability to work well under pressure, prioritize tasks and meet deadlines
Food Handlers Card (FH) - VA State - ANSI-approved Food Handlers certificate program within 30 Days(Required)
Allergen Awareness Certification - VA State - ANSI-approved Allergen Awareness certificate program within 180 Days(Required)
Food Protection Manager - VA State - ANSI approved Food Protection Manager Certification - VA State within 180 Days(Required)

Nice To Haves

Prior Food Service experience (Preferred)
Prior experience with use of a cash register (Preferred)

Responsibilities

Assign specific job tasks to workers
Evaluate worker performance
Resolve employee complaints
Administer discipline when necessary
Responsible for the quality of work
Responsible for the productivity of the group
Ensure employee adherence to hospital and departmental policies, procedures and guidelines which includes hospital policy and procedures designed to promote patient safety and reduce health care related injuries
Promote and maintain a safe work environment for team as well as customers
In the absence of the Cook is responsible for the preparation of all hot food for the cafeteria and hospital patients
Partner with employees to ensure patient and cafeteria foods are accurate, attractive, and food is within proper temperature range
Assess food temperatures prior to each meal and properly document on Food Safety logs
Actively use the FIFO system to ensure that food items that are already in stock are used first to control food waste
Work in collaboration with the Food Service Director to control inventory and meet the department budget standards
Demonstrate positive interpersonal relations with patients and patient families so that patients and their families perceive positive patient care from the hospital
Demonstrate positive communication with internal customers (physicians, team members, etc.)
Demonstrate flexibility and reliability when meeting the needs of the customer
Actively monitor quality of patient food preparation and cafeteria meals
Ensure that food and set-up is appealing and food is cooked and held at adequate temperatures
Operate the POS cash register, count register accurately, make bank deposits and follow appropriate cash handling procedures
Organize work requirements and assist other Team Members as needed
Demonstrate the ability to respond positively to changing circumstances to maximize the opportunity or minimize the problem and act decisively and take effective action
Accurately maintain patient menu software including diet compliance, allergies and modifications
Actively monitor productivity of the team, stock rotation, and product utilization
Monitor for department cleanliness, document deficiencies and ensure corrective action
Accurately assemble "hot" food on patient trays, including a garnishment
Ensure "cold" food items are accurate prior to placing on tray cart
Demonstrate the ability to prepare for patient tray line, start the tray line at designated time, and minimize interruption to retrieve additional items
Demonstrate the ability to assist in coordinating special functions, menu updates, etc
Perform cook duties as required, demonstrating a knowledge of weights and volume measurements, comprehend recipes, follow all necessary guidelines to prevent cross-contamination or food-borne illness and the use of all kitchen equipment