Team Leader, Food Services

Heywood Hospital•Gardner, MA

3d•Onsite

About The Position

Heywood Healthcare values its employees and offers competitive wages, great benefits, and generous earned time off. This position is for a Team Leader in Food Services, working 37 hours per week. The schedule includes shifts from 5:45 am to 1:45 pm, with one day a week from 11:00 am to 7:30 pm, and every other weekend and holiday. The salary range is $22.16 - $24.71 per hour. Heywood Healthcare is committed to equitable and transparent compensation practices, with final compensation determined by experience, skills, qualifications, and internal equity.

Requirements

High school diploma or equivalent
Three to five years foodservice experience in a healthcare setting
ServeSafe Certification

Nice To Haves

Achievement motivation
Concern for order
Flexibility
Initiative
Self-confidence
Customer service oriented
Interpersonal effectiveness
Teamwork
Analytical thinking
Information seeking

Responsibilities

Conducts interactions with everyone in a friendly, courteous and respectful manner.
Goes out of his/her way to offer assistance to others. If he/she cannot offer assistance, then finds someone who can.
Advocates to ensure privacy and confidentiality while helping others to maintain awareness.
Maintains a clean and safe hospital.
Responds appropriately and immediately in emergency situations.
Maintains a safe and healthy environment for patients, visitors, and/or staff to provide the highest level of physical comfort, and minimize risk and injury.
Ensures compliance with regulations to maintain accreditation and licensure.
Complies with the Hospital Attendance and Tardiness Policy.
Completed all Hospital and Department Specific Mandatory requirements in the prior calendar year.
Reports Incidents in a timely and effective manner.
As requested by Food Service Director, provides new employees orienting to the department information regarding policies, procedures, etc.
Trains and educates employees to meet customer needs constantly.
Reviews, analyzes, maintains, and adjusts staffing to ensure all needed tasks are completed.
Prioritizes assignments and delegates work to staff within department.
Reviews work and provides feedback to staff on an ongoing basis.
Completes specific assignments and assists staff in completing work when short staffed or under tight deadlines.
Serves food, prepares cold sandwiches and grill items, and performs cashiering duties.
Performs and directs all activities associated with patient meal service and general sanitation.
Prepares hot and cold foods by measuring, mixing, chopping, slicing as well as broiling, baking, roasting, grilling and sautéing as required.
Directs and performs food and supply receiving and storage responsibilities as required in compliance with HACCP guidelines.
Supervises and participates in the opening and closing routines to ensure cash register totals balance and the cafeteria and kitchen areas are clean and well stocked.
Directs staff to perform cleaning routines and inspects the dish room, tray line, and baking area for cleanliness before releasing staff, ensuring all areas are clean and sanitary so that inspections by DPH, DMH, JCAHO, and the local Board of Health are without violations or deficiencies.
Prints reports, programs registers with the daily special prices, and, prints and posts PLU’s.
Secures the cash drawer in the lockbox at the end of the shift so that registers are cleared and programmed for the following days use and cash is secure for the night.
Sets rolling tables and trays with plates, cups, napkins, air pots, and all items necessary for service.
Prepares and delivers setups per posted catering schedule.
Locks cabinets, walk-in refrigerators, doors and offices before leaving for the evening so that no incidents occur and all cash is locked and secure.
Ensures that the safe and department lockbox are locked so that no incidents occur.
Utilizing the Kronos Documentation System, inputs employees benefit time, shift differentials, and charge pay, as well as, determines the proper number of checks for the previous week.
Communicates to staff regarding changes, equipment problems, staff shortages, and activity levels that will affect the department operation.
Supports the Director, in orienting new employees to the department and supervises their training so that new employees are trained and able to function independently.
Recommends to the Director, coaching, counseling, and discipline actions for employees.
Contributes to the design, development and maintenance of systems that help the department run efficiently.
Correctly compiles and collects data daily, weekly and monthly as well as prepares reports as directed.
Utilizes inventory worksheets to enter completed inventory into the departmental financial management system so that the inventory summary is correct when the information is transposed to the operating report.
Enters invoices into the system either by line item or entire invoice as directed by department operating procedures so that amounts are allocated to the proper cost category.
Approves invoices and forwards them to the Accounts Payable Department so that invoices are paid according to terms and procuring applicable discounts.