89846 - Lead Nutrition Services

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) from local county health department or ServSafe prior to starting or obtain a permit 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. County Person-in-Charge (PIC) training within first 30 days or first available class.
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:

Scheduled Weekly Hours:

Shift:

Exempt/Non-Exempt:

Company:

Cost Center:

Address:

WVU Medicine is proud to be an Equal Opportunity employer. We value diversity among our workforce and invite applications from all qualified applicants regardless of race, ethnicity, culture, gender, sexual orientation, sexual identity, gender identity and expression, socioeconomic status, language, national origin, religious affiliation, spiritual practice, age, mental and physical ability/disability or Veteran status.