Lead Nutrition Services

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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:

** 1. Current Food Handlers card as required by County Health Department issued by
** ONE
* * of the following:
* * Servsafe/National Restaurant Association
* Local County Health Department
*
* EXPERIENCE:

** 1. One (1) year of food service experience.
** To be completed as
**** established
* *** by department: (Administered at Department level)
** 1. Person in Charge issued by local County Health department
2. Manager Food Safety Certification
3. Board of Health Managers Training.
*
* 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…