"Food Service Shift Lead"

Duties and Responsibilities

55% of time: Manages daily operations and staff performance. Monitors daily operations and resolves operational issues including attending daily operations meetings as needed. Handles out-of-ordinary matters. Supervises, instructs, and provides direction assigned staff to meet performance standards. Observes operations, reviews reports, conducts regularly scheduled staff meetings and follows up on input from other staff. Trains and counsels staff regarding attendance, performance, and security issues as outlined by Medical Center policy and the labor agreement. completes evaluations and corrective action and coaching for staff managed Completes and documents assigned employee audits. Assures staff meet required employee health and education (CBL) requirements. Manages use of temporary agency staff including orientation and ongoing communication with agency. Assists management team in interviewing and onboarding new staff members. Monitors staff and supply resources to meet budget, productivity and overtime targets. Monitors employee use of central timekeeping system and documents timekeeping information on master schedules. Schedules and adjusts employee assignments as needed daily. Rotates to all areas of the department as needed. Forecasts and maintains control of inventory as appropriate. Reports equipment maintenance problems. Follows appropriate cash management procedures where needed. On a regular basis, performs a wide range of tasks that are contained within this classification and in lower classifications to ensure that the required work is completed to meet the needs of patients/customers.

30% of time: Maintains quality of service standards and regulatory requirements. Assures appropriate sanitation /safety guidelines set by accrediting and licensing agencies are met. Assures adherence to quality standards. Provides input for system/procedure changes to improve operations and seeks out and corrects problems in our service to our clients/staff. Assures quality of food for service with special attention to the correct procedures for food handling and transport. Serves as department representative in resolving issues with all patients, clients, staff served.

10% of time: Maintains positive working relationships with related departments. Meets with other medical center leaders to coordinate care/services needed for positive patient/customer experiences.

5% of time: Participates in professional/educational activities. Provides clinical experience for students, as assigned. Other duties as assigned.