Team Lead Nutrition Services

Saint Luke's Health System•Kansas City, MO

1d•Onsite

About The Position

The Team Lead at Bishop Spencer Place follows direction of NS leadership. Able to open or close operations and run shifts in the absence of leadership. Oversees the execution of day to day operations. Job assignment may include Diet Office leadership production cashier or other key positions. Computer literate. Assists with analytics data entry patient diets inventory management production waste and portion control. Prepares schedules and ensures staffing levels meet demands. Ensure timely service product quality safety and sanitation standards are met. Involved with training and coaching staff. Works stations and fills in for staff as needed. Handles customer complaints. Maintains a positive attitude and conducts interactions in a professional manner. Delegates duties as needed. Makes decisions and communicates well. Ensures food requisitions and caterings are delivered. Assists retail clinical and production areas as needed. Can handle cash. Enforces policies and procedures. Being a part of the Nutrition Department means that you get to be a part of the team that cares for patients in a non-medical capacity. Nutrition is a large part of the recovery and healing process and we are proud to be able to provide quality and nutritious meals to our patients and their families. Our priority is patient care in all aspects and in your role the interaction you have with patients provides you the opportunity to bring something positive to their day to ensure that Saint Luke’s is The Best Place to Get Care. The Best Place to Give Care.

Requirements

Computer literate.
Can handle cash.
We are looking for someone that is excited about working with people and have a positive attitude, strong customer service skills, willingness to work, flexible, able to work without any guidance, eager to learn, not afraid to ask questions, can be on your feet all day and a team player.
Less than 1 year applicable experience.

Responsibilities

Able to open or close operations and run shifts in the absence of leadership.
Oversees the execution of day to day operations.
Assists with analytics data entry patient diets inventory management production waste and portion control.
Prepares schedules and ensures staffing levels meet demands.
Ensure timely service product quality safety and sanitation standards are met.
Involved with training and coaching staff.
Works stations and fills in for staff as needed.
Handles customer complaints.
Delegates duties as needed.
Ensures food requisitions and caterings are delivered.
Assists retail clinical and production areas as needed.
Enforces policies and procedures.