2nd Shift Dish Room Lead

Welcome! We’re excited you’re considering an opportunity with us! To apply to this position and be considered, click the Apply button located above this message and complete the application in full. Below, you’ll find other important information about this position.

Specific functions of a team leader include the following: performs hourly position (cook and or dietetic assistant). Reviews call-offs and follow procedure for calling in replacements reorganizing tasks to cover vacancies. Upholds policies of the department and WVUH including cash handling, ordering food and supplies (web base, phone, pars); complete inventory, completes safety and sanitation quality checks. Oversees training, prepares food and ensures daily departmental objectives are achieved. Serves as departmental representative in the absence of the supervisor.

MINIMUM QUALIFICATIONS :

For West Virginia locations:
1. Valid Food Service Worker Permit (FSWP) from the local health department, surrounding counties, ServSafe, or StateFoodSafety prior to starting OR obtain a Temporary FSWP no later than the first worked day and a permanent FSWP within 1 week of start date or next available class.
2. County Person-in-Charge (PIC) training within first 30 days or first available class (excluding Ohio, Mercer, and Kanawha County).
EXPERIENCE:
1. One (1) year food service experience.

For Ohio locations:
1. County Person-in-Charge (PIC) training within first 30 days or first available class
EXPERIENCE:
1. One (1) year food service experience.

For Maryland locations:
1. Must have a valid Food Service Worker Permit (FSWP) issued by ServSafe or equivalent issuer prior to starting.

Must have a valid FSWP throughout employment.
EXPERIENCE:
1. One (1) year food service experience.

PREFERRED QUALIFICATIONS :

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. High School Diploma or equivalent.

EXPERIENCE:
1. Experience in area functioning as a lead.

CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.

1. Ensures that products in assigned area meet department standards. This includes temperature monitoring, proper labeling, knowledge of ingredients, knowledge of how products should look and taste. Foods received meet quality specifications.
2. Checks patient trays to ensure all requested items are served, monitors accuracy of special diet menus. Ensures standardized portions are followed.
3. Follows all safety policies and ensures workers in area also follow safety policies. Reports safety hazards and equipment failures in timely manner. Follows and enforces FDA food codes, especially food labeling and dating, temperature documentation, proper stock rotation, hand washing, glove changing
4. Ensure that all cleaning chemicals are used properly. Workers in assigned area have sanitizing solution at proper strength and wiping cloths stored in solution. Dish machine and Pot & Pan sink have chemicals at proper strength. And all food service areas are kept clean.
5. Follows all system behavior standards and ensures coworkers provide exemplary customer service. Addresses customer concerns and complaints in timely manner. Follows-up with manager on service issues and suggestions for improvement.
6. Reviews daily call-off log and coordinates with manager regarding arrangements already made and/or begins making arrangements. Completes additional tasks as needed to ensure department responsibilities are met. Assigns catered events to available staff. May rearrange tasks to fairly distribute workload. Demonstrates the ability to effectively direct and coordinate the assignments of team members as required.
7. Works closely with management and staff in assigned area. Also communicates effectively (respectful, honest, caring) with nursing and other facility personnel that contact Nutrition Services. Serves as departmental contact person/representative in the absence of management. Ensures that main department phone line is answered at all times.
8. Ensures that oldest products are utilized first to prevent waste. Monitors food waste and recommends adjustments to production amounts to minimize waste. Is aware of customers and surroundings to prevent loss/theft.
9. Works with manager to plan training of new employees and cross training of current employees. Either conducts training personally or oversees training by another staff member.
10. Follows cooking assignments including preparing, cooking and serving food items for all patients and or guests.
11. Thorough familiarity and proficiency with all task assignments of area where performing team leader responsibilities including but not limited to all kitchen functions such as food preparation, cooking, cleaning and stocking.
12. Possess ability to safely operate all equipment utilized in area where performing team leader responsibilities.
13. Possess the ability to effectively train others for task assignments in area where performing team leader responsibilities.
14. Communicates well with management, coworkers and other departments (particularly when answering the 75060 phone).

PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Ability to lift 25 pounds.
2. Ability to push/pull 100lbs.
3. Ability to stand for several for extended periods of time.

WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Noisy, often hot environment.

SKILLS AND ABILITIES:

1. Computer skills, particularly Excel and Word.
2. Ability to understand written and oral communication.

Additional Job Description:

Rotating weekends and holidays. Shift varies: Earliest 12p to 830p; Main 2p to 1030p; Latest 4p to 1230a.

Scheduled Weekly Hours:

40

Shift:

Exempt/Non-Exempt:

United States of America (Non-Exempt)

Company:

WVUH West Virginia University Hospitals

Cost Center:

600 WVUH Dietary

Address:

1 Medical Center Drive

Morgantown

West Virginia

Equal Opportunity Employer

West Virginia University Health System and its subsidiaries (collectively "WVUHS") is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws. WVUHS strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex (including gender, pregnancy, sexual orientation, and gender identity), age, physical or mental disability, citizenship, past, current, or prospective service in the uniformed services, genetic information, or any other characteristic protected under applicable federal, state, or local law. All WVUHS employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.