Lead Nutrition Service Worker-8230

Key Responsibilities

• Accurately completes tasks in a timely manner and shows competent organizational skills.
• Daily leadership responsibilities:
  • Effectively and proactively communicates with staff and leadership.
  • Proactively communicates daily issues to supervisor.
  • Safeguards daily task assignments by staff.
  • Ensures production and service deadlines are met and staff is performing duties as scheduled.
  • Ensures staff is adequately trained and all tasks are completed as scheduled.
  • Holds staff accountable.
  • Coaches employees and consistently documents conversations in Manager Log.
  • Rewards and recognizes positive staff feedback and contributions.
  • Ensures accurate and up-to-date work routines are provided and followed.
  • Effectively manages staff shortages, arranges for coverage when staff have unscheduled absences.
  • Utilizes a proactive approach to keep overtime to a minimum.
  • Able to take ownership of errors and looks for ways to improve or fix them.
  • Ensures excellent patient and customer service processes are followed.
  • Ensures employees understand the reasons for making customer satisfaction a high priority.
  • Works and oversees room service line ensuring tray accuracy, food quality and temperature, and the line is operating at the expected pace.
  • Responsible for validating food storage, production, and service areas are in compliance with regulatory requirements at all times.
  • Communicates ongoing concerns to supervisor.
  • Ensures temperature logs are completed and takes corrective action if needed.
  • Responsible for accurate cash handling and reporting.
  • Maintains daily POS and Café menu board ensuring accuracy.
  • Monitors waste and ensures waste log is filled out by staff.
  • Trains employees to ensure competence with equipment and chemicals.
  • Implements changes and suggestions to maximize work flow and productivity.
• Demonstrates ongoing personal development, professional growth and continuing education.
• Performs other duties as assigned.

Qualifications

• Education: High School diploma or equivalent or a minimum of 2 years’ food service experience in lieu of education.
• Certification: Employee must have one of the following: A current and original ANSI-accredited food handler certificate recognized by the EHD in accordance with Arizona State Ordinance requirement. For the purposes of the Arizona State Ordinance, other Arizona County food handler cards will be accepted and valid until the card expires.
• Skills And Knowledge: Effective communication skills are essential. Ability to work independently. Ability to manage/lead people, mentor new employees, successfully uses problem-solving skills. Ability to handle multiple tasks simultaneously.
• Experience: Prior experience in a supervisory role.
• Preferences: Knowledge of all food service equipment -operation, safety, cleaning and modified diets recommended. Microsoft Excel and Word software competency.