Food Service Lead

POSITION SUMMARY

Assists in coordinating, administering, and supervising dietary service activities and delivery of food to the patient floors. Oversees compliance of all local, state, federal regulations that govern the operation of the dietary department. Perform duties of Cook and Dietary Aide. 

     TASK LETTER CODE

PRIMARY DUTIES

% OF TIME PERFORMING DUTY

A

Serves as the backup for Food Service Supervisor.

B

Trains/orients, assigns department staff, establishes work methods, assists in scheduling, makes recommendations for personnel actions.

C

Assists in food ordering, supplies and other needs. Performs tasks relative to receiving, inspecting, storing, distributing, and delivering the various food supplies ordered.

D

Maintains control of food production and distribution; makes suggestions for improved methods including appropriate and safe preparation, verification of diets, etc...

E

Coordinates loading, delivery, and pickup of food carts on schedule.

F

Performs functions of any dietary position as necessary/requested or in absence of staff member.

G

Assists in maintaining records involved in the purchasing functions, such as bid sheets food orders, purchase orders, disbursement and receiving forms.

H

Detects and takes corrective action concerning defective and damaged merchandise and reports unusual conditions to supervisor.

I

Maintains departmental records and reports and collects statistical data for administrative and regulatory purposes.

J

Schedules in service education programs for department staff

K

Serves as a resource to co-workers.

L

Maintains harmonious relationships within the unit and with co-workers providing support and assistance to ensure quality patient care.

M

Respond promptly to changes in workload, adjusting assignments as necessary to achieve optimal productivity and efficiency.

N

Develops and maintains departmental policy and procedure manuals.

O

Greets all customers promptly and courteously; receives payment for food and drink from staff and visitors; balances cash drawer.

P

Keeps work area clean and sanitary, takes out trash as necessary, performs cleaning duties.

Q

Labels, dates, and stores food items according to dietary policies and procedures.

R

Maintains department records, reports and files as required, promptly recording all required information.

S

Assumes other departmental positions or duties or assists with special functions as requested by the supervisor.

T

Maintains confidentiality of all patient/resident/staff information.

U

Personal appearance and attire are to be neat, clean and appropriate for food service setting.  

V

Other related duties as assigned.

POSITION QUALIFICATIONS

MINIMUM EDUCATION:

High School Diploma

MINIMUM EXPERIENCE:

Supervisory experience desired.

Two years’ experience in health care food service preferred

Training in food management, diet therapy, cost control, etc. is preferred.

Able to read, write and speak the English language in an understandable manner.

Ability to make independent decisions.

Ability to deal tactfully with personnel, residents, family members, visitors, general public

REQUIRED CERTIFICATIONS:

None

PREFERRED CERTIFICATIONS/LICENSES:

ServSafe Certification

SUPERVISES:

Not applicable

PHYSICIAL DEMANDS: For physical demands and working conditions, see next page.