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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 :

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1.

Must have a valid Food Service Worker Permit (FSWP) prior to starting or obtain a Temporary FSWP no later than the first day of employment and a permanent FSWP at the next available class. Must have a valid FSWP throughout employment.

2. Completes Person-in-Charge (PIC) training at next scheduled class.

EXPERIENCE:

1. One (1) year food service experience with at least six months in a cook position.

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. Quality: 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. Accuracy: Checks patient trays to ensure all requested items are served, monitors accuracy of special diet menus. Ensures standardized portions are followed.

3. Safety: Follows all WVUH safety policies and ensures workers in area also follow safety policies. Reports safety hazards and equipment failures in timely manner. Follows and enforces Health Department Food Code (based on FDA), especially food labeling and dating, temperature documentation, proper stock rotation, hand washing, glove changing

4. Sanitation: 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. Customer Service: Follows all WVUH 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. Staffing: 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. Communication: 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. Cost Control: 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. Training: 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). Is viewed as a team player by coworkers.

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 push/pull up to 250lbs

2. Ability to lift up to 50lbs

3. Ability to stand for up to 100% of the workday, significant walking throughout kitchen, dining area, servery or patient care units.

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. Ability to work in an often noisy area.

2. Daily deadline pressures – meal service must begin on time.

3. May encounter temperature variations – freezer, refrigerators, steamers, dish room, etc.

4. Interaction with cafeteria customers, patients and other hospital personnel.

SKILLS AND ABILITIES:

1. Basic computer skills proficiency (email, general computer knowledge, Kronos, others as needed).

2. Basic math skills.

3. Ability to follow written and oral instruction.

4. Must be able to handle multiple tasks and direct other’s activities efficiently.

Additional Job Description:

Scheduled Weekly Hours:

40

Shift:

Exempt/Non-Exempt:

United States of America (Non-Exempt)

Company:

HARR Harrison Community Hospital

Cost Center:

600 HARR Dietary

Address:

951 East Market Street

Cadiz

Ohio