Lead Aide - Nutrition Services 1.0 Fte

SCHEDULE

FTE: 1.0 (40 hours per week)

PRIMARY FUNCTIONS

Responsible for the general supervision and problem-solving of Nutrition Services staff. 

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Food Preparation and Meal Service

• Communicates budgetary needs to Manager and/or Supervisor.
• Assists with orders food and supplies within budgetary guideline to meet patient, café and catering needs.
• Ensures correct items are received.
• Recommends equipment purchases/replacements.
• Ensures that food and leftovers are used in a timely manner to eliminate waste.
• Manages inventory with Supervisor.
• Extends and standardizes recipes, catalogs recipes.
• Assists with calculation and posts production sheets for menu items.
• Assisting with planning and preparing cafeteria menu, daily worksheets, and recipes

2. Quality Compliance

• Ensures Diet Manual guide­lines are followed in all food service operations.
• Ensures food preparation for optimum nutrition and economic handling of food, as well as efficient usage of time.
• Checks food for flavor, temperature, and appearance on a regular basis to ensure guidelines and standards are being followed.
• Makes frequent inspections of all work, storage, and serving areas to determine that regulations are followed.
• Maintains knowledge of current guidelines, regulations, and procedures of department

3. Department Records

• Keeps equipment manuals of department.
• Compiles and files records and reports for department
• Updates SDS information

4. Staff Development

• Works in collaboration with the Manager and Supervisor on staff issues as dictated by circumstances.
• Acknowledges employee accomplishments.
• Determines and assigns areas of responsibility and accountability to support food production and delivery operations.
• Works collaboratively with Manager and Supervisor to build a team with diverse skills and strengths by assisting in selecting the best candidate for each position.
• Coordinates with Manager and Supervisor ongoing educational opportunities for staff 
• Oversees employee scheduling along with Supervisor; recommends appropriate staffing needs and pattern to Manager.

• Ensures that all new staff are oriented completely to the department and their job duties.

• Ensures that all staff understand special diets and assemble trays correctly.

5. Sanitation and Safety

• Makes and maintains cleaning schedules for department.
• Ensures staff adhere to sanitation and safety standards.

6. Fills Nutrition Services aide or cook positions when needed.

7. Department Operations

• Assists with operations and projects of department.
• Consults with Manager and Supervisor on any decisions or changes.
• Assumes responsibility of department in absence of Supervisor.
• Ensures that quality, timely meal service is delivered.
• Utilizes Diet Manual, room service menus, and diet report to verify accuracy of patient trays.

MINIMUM REQUIREMENTS

1. Education, Experience, and Training
   1. Must possess high school diploma or equivalent.
   2. Must have successfully completed 8-hour Food Safety Training and Certification Exam (Serve Safe).
   3. Previous experience in healthcare food service required.
   4. Experience in supervision or kitchen management preferred.
   5. In-depth knowledge of all aspects of food preparation with the ability to train assigned staff.
   6. Must exhibit strong skills in leadership, communication, mentoring, advocacy, critical and systems thinking.
   7. Must exhibit strong communication and mentoring.
   8. Must be able to read, speak, and write fluent English.
   9. Ability to learn and navigate computer systems including the online training modules, the employee timesheet and the performance appraisal system.  Job specific systems are also required. 
2. Physical Requirements
   1. Sitting – Approximately 20% of shift.
   2. Standing – Approximately 40% of shift.
   3. Walking – Approximately 40% of shift.
   4. Lifting – Approximately 50 pounds.
   5. Twisting – Infrequent.
   6. Bending – Moderate.
   7. Squat/Kneel – Approximately 25% of shift.

WORK ENVIRONMENT

1. May come in contact with hazardous chemicals or treatment modalities.
2. The possibility exists of exposure to communicable disease due to working in a healthcare environment.
3. Involvement in patient care may result in unavoidable work-related illnesses.

This institution is an equal opportunity provider and employer. If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at https://www.ascr.usda.gov/filingprogram-discrimination-complaint-usda-customer, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410.