Lead - Food Service Worker

Avera•Sioux Falls, SD

1d•$19 - $23

About The Position

Supervises department activities and functions performed by food service staff to provide patient meal service. Demonstrates and monitors safe and sanitary food service operation in compliance with state and federal regulations. You Belong at Avera Be part of a multidisciplinary team built with compassion and the goal of Moving Health Forward for you and our patients. Work where you matter.

Requirements

The individual must be able to work the hours specified.
To perform this job successfully, an individual must be able to perform each essential job function satisfactorily including having visual acuity adequate to perform position duties and the ability to communicate effectively with others, hear, understand and distinguish speech and other sounds.
These requirements and those listed above are representative of the knowledge, skills, and abilities required to perform the essential job functions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions, as long as the accommodations do not cause undue hardship to the employer.
High School or GED Equivalent

Nice To Haves

Technical Certificate
Graduate of approved dietary manager coursework
Certified Dietary Manager - Association of Nutrition & Foodservice Professionals
ServSafe Certificate - National Restaurant Association
Previous leadership and/or food service experience
Demonstrates leadership skills
Commitment to the daily application of Avera’s mission, vision, core values, and social principles to serve patients, their families, and our community.
Promote Avera’s values of compassion, hospitality, and stewardship.
Uphold Avera’s standards of Communication, Attitude, Responsiveness, and Engagement (CARE) with enthusiasm and sincerity.
Maintain confidentiality.
Work effectively in a team environment, coordinating work flow with other team members and ensuring a productive and efficient environment.
Comply with safety principles, laws, regulations, and standards associated with, but not limited to, CMS, The Joint Commission, DHHS, and OSHA if applicable.

Responsibilities

Supervises operation to ensure patients & residents receive meals per physician orders, that are therapeutically correct, tasty, attractively served and at appropriate temperature.
Helps supervise daily operation to meet quality products, service, and productivity goals through scheduling changes, tray line supervision, adequate supplies, well-functioning equipment and positive feedback.
Prepares and submits food and supply purchase orders for customer meals.
Helps with food & supply inventories and assists with receiving of supplies & food by checking for quality and/or safety concerns, returning substandard items for credit. Routes invoices to accounting for payment timely.
Keeps accurate records of supplies sent to other units for monthly accounting record-keeping.
Assists with training staff needs, makes appropriate schedule changes, and monitors staff performance including, but not limited to, food preparation, service, and dishwashing. Provides direction, support, and supervision to staff.
Monitors department work areas for compliance with food handling techniques, safety & sanitation polices and procedures.
Sets up, serves, and clears special functions and catering events as scheduled.
Completes special office and clinical assignments routinely and ongoing.
Fills in for other positions in Nutrition and Food Service department as necessary.
Responsibilities include interviewing, hiring, developing, training, and retaining employees; planning, assigning, and leading work; appraising performance; rewarding and coaching employees; addressing complaints and resolving problems.