Nutrition Services Shift Lead

Susan B Allen Memorial Hospital•El Dorado, KS

About The Position

II. JOB DESCRIPTION: ESSENTIAL FUNCTIONS 1. Serves customers, fellow employees, and coworkers with courtesy and respect. 2. Monitoring of patient diet orders to meet patient needs. 3. Orienting, training, supervising of personnel. 4. Instructing employees in use, care and maintenance of equipment. 5. Supervising and maintaining sanitation, safety and housekeeping procedures. 6. Assisting in preparation of work and time schedules for food service employees. 7. Assisting with menu planning according to patterns established. 8. Assisting with purchasing, inventory and checking in of food and supplies. 9. Utilizing telephone system to monitor all incoming calls. Utilizes computer email system to process requests in a timely manner. 10. Maintaining or improving standards of food preparation and service. 11. Assisting in the standardization of recipes and implementing their use. 12. Communicate & document discipline problems for follow up by supervisory personnel. 13. Communicate daily with all department staff to coordinate and plan service changes as they occur. 14. Works and communicates with Clinical Dietitian to meet patient needs. 15. Responsible for assisting in day-to-day management of Nutrition Services. 16. Perform essential functions of scheduled position on shift. 17. Maintain and complete daily reports correctly. 18. Completes cleaning assignments and initials cleaning schedule when complete. 19. Responsible for monitoring food storage producers performed by staff. 20. Responsible for ensuring all equipment is shut off and department locked up at close of operations. 21. Performs other duties as assigned. 21 Essential Functions Score: 0 II. JOB DESCRIPTION: QUALIFICATIONS Knowledge, Skills, and Abilities: As needed to perform essential functions of position. Education: High School Diploma or equivalent. Pre-term graduate or student of F.S.S. course, approved by American Dietetics Association. Experience: Experience in food service setting required. Certification/Licensure: Prefer, but not required, membership in Dietary Managers Association and Certification as such with on-going continuing education. Code Blue Training: Ability to activate Code Blue system by dialing 200. II. JOB DESCRIPTION: PHYSICAL DEMANDS Requires full range of body motion. Requires frequent lifting up to 35 lbs., frequent carrying up to 15 lbs. Requires frequent pushing and/or pulling of objects up to 30 lbs. Frequent bending, crouching, gripping, sitting, standing, stooping, and twisting required. Requires occasional kneeling and walking and frequent reaching above, at, and below shoulders. Eye-hand coordination and finger and manual dexterity are required. Requires corrected vision and hearing to normal range. Requires repetitive movements and operation of vibrating equipment. II. JOB DESCRIPTION: WORKING CONDITIONS Requires working under stressful conditions and/or irregular hours. Some exposure to communicable diseases and frequent exposure to hazardous chemicals is required. Requires environmental exposure to extreme heat (stove/steamer), extreme cold (freezer), humidity, and noise. Requires occasional outdoor exposure.

Requirements

Knowledge, Skills, and Abilities: As needed to perform essential functions of position.
High School Diploma or equivalent.
Pre-term graduate or student of F.S.S. course, approved by American Dietetics Association.
Experience in food service setting required.
Ability to activate Code Blue system by dialing 200.
Requires full range of body motion.
Requires frequent lifting up to 35 lbs., frequent carrying up to 15 lbs.
Requires frequent pushing and/or pulling of objects up to 30 lbs.
Frequent bending, crouching, gripping, sitting, standing, stooping, and twisting required.
Requires occasional kneeling and walking and frequent reaching above, at, and below shoulders.
Eye-hand coordination and finger and manual dexterity are required.
Requires corrected vision and hearing to normal range.
Requires repetitive movements and operation of vibrating equipment.
Requires working under stressful conditions and/or irregular hours.
Some exposure to communicable diseases and frequent exposure to hazardous chemicals is required.
Requires environmental exposure to extreme heat (stove/steamer), extreme cold (freezer), humidity, and noise.
Requires occasional outdoor exposure.

Nice To Haves

Prefer, but not required, membership in Dietary Managers Association and Certification as such with on-going continuing education.

Responsibilities

Serves customers, fellow employees, and coworkers with courtesy and respect.
Monitoring of patient diet orders to meet patient needs.
Orienting, training, supervising of personnel.
Instructing employees in use, care and maintenance of equipment.
Supervising and maintaining sanitation, safety and housekeeping procedures.
Assisting in preparation of work and time schedules for food service employees.
Assisting with menu planning according to patterns established.
Assisting with purchasing, inventory and checking in of food and supplies.
Utilizing telephone system to monitor all incoming calls.
Utilizes computer email system to process requests in a timely manner.
Maintaining or improving standards of food preparation and service.
Assisting in the standardization of recipes and implementing their use.
Communicate & document discipline problems for follow up by supervisory personnel.
Communicate daily with all department staff to coordinate and plan service changes as they occur.
Works and communicates with Clinical Dietitian to meet patient needs.
Responsible for assisting in day-to-day management of Nutrition Services.
Perform essential functions of scheduled position on shift.
Maintain and complete daily reports correctly.
Completes cleaning assignments and initials cleaning schedule when complete.
Responsible for monitoring food storage producers performed by staff.
Responsible for ensuring all equipment is shut off and department locked up at close of operations.
Performs other duties as assigned.