Food Svc Asst

Major Responsibilities

• Lead and oversee daily operations of the Food Service Team, including cooks, diet office, production, and food service workers.
• Assign and monitor staff assignments, ensuring schedules meet departmental workload demands and adjust as needed.
• Demonstrate enthusiasm, teamwork, quality work, safety, and positive service-minded behavior to set an example for team members.
• Participate in peer interviewing for new team members and make hiring recommendations.
• Aid in training team members in food production, sanitation standards, and safety procedures.
• Ensure production team members follow recipes, complete production sheets, and maintain cooling and temperature logs.
• Ensure all food is received and stored according to Board of Health standards.
• Conduct daily safety and sanitation inspections, taking corrective action as needed.
• Maintain communication with team members about job performance and lead work alongside them, providing guidance throughout the day.
• Participate in the QMS/PI program, recording daily temperatures, monitoring quality improvement indicators, and maintaining documentation.

Licensure, Registration, And/or Certification Required

• Current or within 6 months: State of Illinois or Wisconsin Department of Public Health Food Service Manager Sanitation License.
• SERV Safe Certification and CPDH Certification if working within Chicago city limits.
• ServSafe Allergen License.

Education Required

• Minimal High School Diploma or GED with 3-4 years working in lead/supervisory role, healthcare environment.

Experience Required

• Minimal High School Diploma or GED with 3-4 years working in lead/supervisory role, healthcare environment.

Knowledge, Skills & Abilities Required

• Principles and practices of effective team member supervision including development, team building, leadership, motivation, and communication.
• ServSafe and Hazard Analysis Critical Control Point (HACCP) including food safety, food handling, and sanitation procedures.
• Knowledge of IDDSI (International Dysphagia Diet Standardization Initiative and can distinguish the various levels of texture and modified foods- ability to train this to the department team members including the cooks, trayline workers, cafeteria workers and diet office representatives.
• Excellent interpersonal and communication skills to interact efficiently with hospital staff, patients, and their families.
• Conduct bedside patient rounds to find out if the FNS department is providing the patient with excellent service.
• Performs service recovery as needed.
• Principles and practices of effective team member supervision including development, team building, leadership, motivation, and communication.

Physical Requirements And Working Conditions

• Ability to work under stressful and difficult situations.
• Ability to work flexible hours and days, including evenings, nights, holidays and weekends.
• Ability to work as a team member.
• Ability to complete numerous simultaneous projects within the given time constraints.
• Ability to respond quickly to peak service demands.
• Ability to motivate and lead people to accomplish tasks.
• Ability to analyze situations and develop workable plans to resolve them.
• Ability to see the “entire picture” and manage accordingly.
• Excellent attendance and punctuality.
• Highly skilled in operational and personnel management problem solving.
• Position requires standing, bending and heavy lifting.
• This requirement supersedes any previous lifting requirement effective 08/01/2014.
• Ability to lift up to 35 pounds without assistance.
• For lifts over 35 pounds, lifting equipment is expected to be used or lift with at least one other associate when available.
• Unique lifting/movement situations will be assessed on a case-by-case basis.