Facility: Kennestone Hospital

Job Summary:

Nutrition & Food Services Leader 2Monitors and ensures successful completion of all functions and activities, to include quality and patient experience initiatives, in the foodservice area of responsibility. Includes interviewing, completing evaluations and preparing disciplinary actions in compliance with Human Resources Polices and Procedures. Plans and facilitates the implementation of work group goals to create a positive environment. Completes any data required for financial and productivity reporting, as appropriate. Maintains responsible area in an orderly, safe and sanitary condition according to Hazard Critical Control Points (HACCP) and county Health Dept. guidelines. 

Focus is on supervising Kitchen Utility / Stewards / Dishwashers

Responsibilities:

Core Responsibilities and Essential Functions:

Ensures the Safety of customers and Team Members (according to Hazard Analysis Critical Control Points (HACCP) and county Health Dept. guidelines:
- Monitors work groups to ensure that hands are frequently washed and gloves are appropriately worn. - Upholds infection prevention practices and corrects any potential risks. - Monitors all work areas to ensure areas are clean and organized. - Monitors food and/or equipment temperatures to ensure work groups are properly recording and escalating any “out of range” issues. - Monitors storage of food and/or supplies to ensure work groups are properly using methods for labeling, dating and rotation. - Upholds all safety guidelines to ensure that work groups are properly operating equipment.

Ensures Positive Service Outcomes:- Develops department work schedules and monitors work groups arrival time at workstations. - Monitors work groups to ensure proper set up, maintenance and breakdown of workstations according to area requirements. - Monitors work groups to ensure ability to follow written and verbal instructions and station responsibilities with accuracy and attention to detail. - Monitors work group area checklists and forms. Holds employees accountable for completion in real-time. - Monitors work groups to ensure proper operation and care of equipment according to manufacturer’s and area specific guidelines. - Remains flexible to support leadership and other team members across the hospital and department to achieve desired service outcomes.

Engages in Efforts to Create a World Class Work Environment:- Monitors work groups to ensure adherence to uniform specifications and takes immediate corrective action when not in compliance. - Collaborates with team members and N&FS leadership to meet the goals and objectives of the department and hospital. - Communicates in a respectful manner and in terms that are clear and concise. - Respects the cultural traditions of team members and customers.

Ensures Human Resource Policies and Procedures are Properly Followed:- Collaborates with the Manager of the work area to interview candidates for open positions. - Plans and facilitates the implementation of work group goals to create a positive environment. - Monitors employees’ adherence to Human Resource policies and procedures; documents and provides corrective/disciplinary actions, as appropriate. - Records employee attendance irregularities in the timekeeping system. - Completes performance evaluations. - Participates in and facilitates employee engagement and team development.

Required for All Jobs:

• Performs other duties as assigned.
• Complies with all WellStar Health System policies, standards of work, and code of conduct.

Qualifications:

Required Minimum Education:
High school diploma or equivalent required.

Required Minimum Certification:
ServSafe Food Handler certification required.

Required Minimum Experience:
Minimum of 4 years of work experience; preferably related foodservice work experience in healthcare; with at least 1 year at the supervisory level required.

Required Minimum Skills:
Excellent verbal and written English communication.Basic math and computer skills.Displays a positive attitude under stressful conditions.Practical hands-on knowledge of therapeutic diets.