Lead Aide - Nutrition Services 1.0 FTE - Waverly Health Center : Job Details

SCHEDULE

FTE: 1.0

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, caf 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

+ Education, Experience, and Training

+ Must possess high school diploma or equivalent.

+ Must have successfully completed 8-hour Food Safety Training and Certification Exam (Serve Safe).

+ Previous experience in healthcare food service preferred.

+ Experience in supervision or kitchen management preferred.

+ In-depth knowledge of all aspects of food preparation with the ability to train assigned staff.

+ Must exhibit strong skills in leadership, communication, mentoring, advocacy, critical and systems thinking.

+ Must exhibit strong communication and mentoring.

+ Must be able to read, speak, and write fluent English.

+ 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.

+ Physical Requirements

+ Sitting - Approximately 20% of shift.

+ Standing - Approximately 40% of shift.

+ Walking - Approximately 40% of shift.

+ Lifting - Approximately 50 pounds.

+ Twisting - Infrequent.

+ Bending - Moderate.

+ Squat/Kneel - Approximately 25% of shift.

WORK ENVIRONMENT

+ May come in contact with hazardous chemicals or treatment modalities.

+ The possibility exists of exposure to communicable disease due to working in a healthcare environment.

+ Involvement in patient care may result in unavoidable work-related illnesses.