Nutrition Team Lead

WVU Medicine

21h•Onsite

About The Position

The Nutrition Team Lead performs daily tasks that vary by the assigned area and supports the department in meeting its daily objectives. The role may include reviewing call-offs and arranging replacements, reorganizing work to cover vacancies, upholding department and WVUH policies, cashing out with cashiers, ordering food and supplies, completing inventory and safety, sanitation, and quality checks, overseeing training, scheduling catering assignments, carrying the department phone for patient orders, and preparing food at the child care center. The team lead serves as the departmental representative when supervisory staff are absent. The role helps ensure quality and accuracy of food products, orders, patient trays, and cashier transactions; applies and reinforces safety, food-code, and sanitation practices; and supports customer service, staffing coordination, communication, cost control, and employee training. The team lead must be familiar with and proficient in all assignments in the area and able to safely operate its equipment and train others. A valid Monongalia County Health Department Food Service Worker Permit (FSWP) is required throughout employment. Applicants may start with a valid permit or obtain a temporary permit by the first Wednesday of employment and a permanent permit within one month of the start date. Until a temporary permit is obtained, the employee may not handle exposed food or food-contact surfaces, equipment, or utensils, but may be trained on tray delivery and complete general orientation. Person-in-Charge training is completed when assigned. Additional background checks are required if assigned to specified facilities. The scheduled shift is 1:00 p.m. to 9:30 p.m., with rotating weekends and holidays. The position is scheduled for 40 hours per week. Work takes place in areas that may be noisy, have meal-service deadlines, and experience temperature variations, with interaction with cafeteria customers, patients, and hospital personnel. Physical requirements include pushing or pulling up to 100 pounds, operating a pallet jack with 1,000 pounds for inventory control, lifting 25 pounds or up to 100 pounds for inventory control, standing for up to the entire workday, and significant walking.

Requirements

Must hold a valid Monongalia County Health Department Food Service Worker Permit (FSWP) throughout employment; a temporary permit may be obtained by the first Wednesday of employment, followed by a permanent permit within one month of the start date.
Must complete Monongalia County Health Department Person-in-Charge (PIC) training when assigned.
Must pass the WV DHHR Protected Services Record Check and WV CARES fingerprint-based criminal background check if assigned to the Child Development Center, Chestnut Ridge Center, or Center for Hope and Healing.
Basic computer proficiency, including email, VST, Cbord Odyssey/Micros, and other systems as needed.
Basic math skills.
Ability to follow written and oral instructions and understand written and oral communication.
Ability to handle multiple tasks and efficiently direct others' activities.
Ability to push or pull up to 100 pounds; inventory control may require operating a pallet jack with 1,000 pounds.
Ability to lift 25 pounds; inventory control may require lifting up to 100 pounds.
Ability to stand for up to 100% of the workday and walk extensively throughout kitchen, dining, servery, or patient-care areas.
Ability to work in an often noisy area, meet daily meal-service deadlines, and work amid temperature variations.

Nice To Haves

High school diploma or equivalent.
Experience functioning as a lead.

Responsibilities

Review daily call-off logs, coordinate with management, and arrange replacements as needed.
Reorganize and assign work to cover vacancies and fairly distribute workloads.
Uphold department and WVUH policies and ensure team members follow safety policies and food-code requirements.
Cash out with cashiers, follow cash-out procedures, report discrepancies, and help investigate problems.
Order food and supplies, complete inventory, and monitor stock rotation and product quality.
Perform and oversee safety, sanitation, and quality checks, including temperature monitoring, labeling, cleaning, and chemical-strength checks.
Ensure food products meet department standards and received foods meet quality specifications.
Check patient trays for requested items, monitor special-diet menu accuracy, and ensure standardized portions are followed.
Address customer concerns and complaints promptly and follow up with management about issues and improvement suggestions.
Assign catered events to available staff and coordinate team members' assignments.
Communicate with management, coworkers, nursing staff, and other hospital personnel; answer the main department phone line at all times.
Serve as the departmental contact person or representative when management is absent.
Monitor food waste and recommend production adjustments to reduce waste; remain aware of surroundings to prevent loss or theft.
Plan and conduct or oversee training for new employees and cross-training for current employees.
Demonstrate proficiency in area assignments and safely operate the equipment used in the assigned area.
Prepare food at the child care center when assigned.
Assist management in achieving daily departmental objectives.