Lead Food Services at Houston Methodist in HM Texas Medical Center

Job description

At Houston Methodist, the Lead Food Services position is responsible for assisting in the operation of Food and Nutrition (FNS) services as lead staff member of a specific area. In the absence of the Manager or Coordinator, this position assists in maintaining employee schedules and must possess the appropriate job knowledge and skill to follow through as well as correct problems with the customer (patients, staff and visitors). The Lead Food Services position is assigned to work in food service department areas, directing duties such as assisting in tray assembly, simple food preparation, serving customers, replenishing stations, cash handling and transporting food carts in a timely manner. The Lead Food Services position communicates with peers and management regarding identified hazards in the workplace, following correct procedures in cleaning of equipment and sanitation of work areas, along with special cleaning as assigned, following all department policies and procedures.

 FLSA STATUS Non-exempt QUALIFICATIONS EDUCATION High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.) EXPERIENCE Three years in hospitality or industry operation with two years progressive lead/supervisory experience; may consider HM employee with three years in HM food service and one year demonstrating progressive informal leadership experience Cash handling experience preferred LICENSES AND CERTIFICATIONS Required Must have one of the following: Food Handler Permit - Accredited food handler training course approved by the Texas Department of State Health Services (TXDSHS) or by the American National Standards Institute (ANSI) Certified Food Manager - Obtain in 90 days; Once Food Service Manager Certification is obtained, Food Handler Permit is no longer required; Food Service Manager must be renewed every 5 years SKILLS AND ABILITIES Demonstrates the skills and competencies necessary to safely perform the assigned job, determined through ongoing skills, competency assessments, and performance evaluations Sufficient proficiency in speaking, reading, and writing the English language necessary to perform the essential functions of this job, especially with regard to activities impacting patient or employee safety or security Ability to effectively communicate with patients, physicians, family members and co-workers in a manner consistent with a customer service focus and application of positive language principles Strong working knowledge of the food information software system (e.g. CBORD) and related peripheral equipment Able to organize and execute logical work sequences and work cooperatively with employees at all levels within the organization Ability to make decisions based on relevant information Able to perform simple mathematical calculations Knowledge of computers, word processing and spreadsheet software such as Microsoft Word and Microsoft Excel Familiar with the basic system processes of the food service management software Adheres to the Food and Nutrition Services Standards of Appearance ESSENTIAL FUNCTIONS PEOPLE ESSENTIAL FUNCTIONS Identifies, anticipates potential customer problems and resolves patient and visitor issues with highest level of customer service, professionalism and compassion. Promotes excellent teamwork and department communication, communicating appropriately and professionally with peers and management. Provides an effective communication link between patient and medical staff, assisting patients when needed. Assists management in training, overall operations of food service, service standards, menus, cashiers and sanitation as directed by management. Contributes towards improvement of department scores for employee engagement, i.e. peer-to-peer accountability. SERVICE ESSENTIAL FUNCTIONS Successfully multitasks in all areas of the kitchen; i.e. working a station and leading other staff member