Food Services Lead

Position Summary: The food services lead independently performs food service duties including but not limited to: prepares and delivers patient nourishments, labels, dates and stores food items, ensures patient tray line is ready for service, performs diet calculations and nutritional screenings, communicates with registered dietitians regarding patient’s needs, monitors refrigerator temperatures, prepares and assembles meal trays, patient and cafeteria food preparation, prepares food for special event functions, cleans and sanitizes work area, operates and maintains equipment and may assist in limited inventory ordering.

Responsibilities:

• Ensures staff is in assigned position or reassigns staff to area of need.
• Ensures Cook has needed items for cafeteria and Room Service line.
• Checks food for quality and meal assembly for accuracy.
• Ensures Call Center is operating per department standard.
• Answers Call Center during peak times or assigns to other trained staff member.
• Completes nutrition screening is needed.
• Ensures proper temping of foods, labeling of foods, and proper use of leftovers.
• Ensures quality as demonstrated in patient test meals, assisting in CQI projects, safety education to staff.
• Documents Associate occurrence.
• Ensure daily cleaning and sanitation of the department.
• Trains Associates to new positions within the department.
• Completes cafeteria cash handling control.
• Performs financial reporting and accounts payable functions.
• Compiles financial, statistical, cost accounting, meal statistics, and floor stock charges.
• Documents and codes invoices for payment. Completes/assists with quarterly inventory.

Qualifications: 

Required:

• Prior food service experience
• ServSafe certification required or must obtain with in the first six months of employment
• Additional certification may be required for certain settings or populations.
• Specific information and the timeframe in which such certification must be attained will be provided by the department director/manager/supervisor at time of hire/transfer into department. 

Preferred:

• High school graduate or equivalence

Infection Control: Initial and Ongoing training in dealing with infection control. Trainings could include but are not limited to, blood borne pathogens, bodily fluids and bio hazardous materials as it applies to your daily work environment.

Patient Interaction: Periodic 

HIPAA: This position will have access to the following Protected Health Information in order to carry out the duties related to their position at Hays Medical Center based on the following criteria:
Primary – required (routine) to do the job;
Secondary – required for the job, but mostly be exception; and
None – no approved access

Description of Information
None:
Patient Demographic Information (information used to identify a person): Name, Date of Birth, Address, Race, Marital Status, Religion

Clinical Information (information that describes a patient’s health status): Diagnosis, Reports/Medical Notes, Test Results, Problem List, Procedures, History and Physical

Coding Information (clinical information that is in (alpha) numeric format): ICD-9 Codes, Rev Codes, CPT Codes

Financial Information/Insurance (information related to insurance, billing and payment): Billing Information, Payer Name, Payer ID, Account Balances, Plan Elements Covered, Payment Information, Payment Rates