Performs all food service staff level functions, as needed, in the support of various sections in the department.
As directed and in partnership with department leadership, oversees the daily shift operation of the various sections such as, patient dining services, retail/catering operations including cash handling, food production, inventory/receiving, storing and issuing, sanitation and safety.
Gives daily work assignments to staff based on staffing schedule and daily needs, trains as needed.
Gives input into disciplining and evaluating staff.
Monitors staff compliance to department policies and procedures.
Gives input into scheduling needs.
Assists department leader in various supervisory functions; coordinates staff work activities, monitors and inspects work, monitors attendance and assists in addressing disciplinary problems as needed.
Performs supervisory duties in the absence of the department leader.
May assist with projects to ensure accurate and timely completion.
Some positions in this classification may be focused primarily on providing on the job (OJT) training for new or existing dining service associates, food and nutrition associates or related positions while also performing the primary duties of a dining service associate, food and nutrition associate or related position.
The incumbent provides input to the manager into the development of competencies and learning experiences to support OTJ training, ensures that the required learning experiences are provided in a scheduled and organized manner, evaluates the performance of each trainee against the competencies and reports trainee progress toward compliance to the supervisor or manager.
He/she signs off that compliance has been attained.
OTJ training is provided in the actual work space to which the trainee is assigned with the trainer working directly with the trainee by modeling each process, shadowing and providing feedback as the trainee performs the task.
The trainer may also periodically assist with training in a computer classroom setting to demonstrate the use of software.
Training on the rationale for diet modifications and the food items permitted on each diet modification may be provided in conjunction with a registered dietitian.
Works with manager to formulate plan for professional development.
Attends educational in-services as appropriate.
Ensures staff adhere to Department of Health standards.
Follows-up on customer complaints and attempts to resolve issues.
Performs open and close activities.
Assists manager in training staff on proper food service prep procedures, developing staff for advancement; including new hires.
Conducts daily team huddles and assists leadership with planning staff meetings/ in-services.
Performs all food service staff level functions, as scheduling and operational needs require, in the support of various sections in the department.
Performs other related duties as required.
High school diploma or equivalent.
Must have 2 years call center experience or 2 years food service with one year of healthcare food services experience preferred.
Demonstrated skills in customer service, must be able to read, write, and communicate effectively.
Demonstrates critical thinking by making sound judgments while quickly processing information, problem solving and prioritizing needs appropriately.
Must have basic computing skills and basic math skills.
Must maintain Serv Safe certified or attain certification within 6 months of hire, if not certified at time of hire.
PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks.
ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.