LEAD FOOD SERVICE ASSOCIATE

Job Summary/Overall Objectives

Under the direction of the Director, this position is responsible for all food preparation aspects of the retail and nutritional services operation. This position is committed to the preparation of high-quality food products for patients, visitors and staff. This position assists in the maintenance of sound inter-departmental relations and the integration of retail services within the health care system. This position will provide direct supervision to the retail and nutritional services staff and will oversee the procurement, utilization and distribution of food and supplies within the inpatient and outpatient settings.

Essential Job Responsibilities

• Align department with strategy map and continually work to implement drivers in support of Independence Health System’s mission and vision.

• Act promptly to resolve problems and initiate better ways of doing things by acting as a catalyst for change.

• Establish and maintain a safe working environment and assure staff complies with safety, environmental, and infection control guidelines.

• Equitably apply policies and procedures by issuing corrective action in a fair and consistent manner.

• Assess customer’s needs, exceed customer expectations, and consider customers in decision making to improve customer satisfaction.

• Act on most urgent tasks, leverage available resources, review own workload, implement workable systems, and provide clear direction.

• This position has direct supervisory responsibilities and serves as a coach and mentor for other positions in the department.

• Management responsibilities include hiring, coaching, skills development, recognition and rewards, staff productivity and performance management.

• Facilitates open communication and demonstrates respect for others. Diffuses sources of conflict by diplomatically negotiating solutions.

• Assists the director in financial management to include revenue enhancement opportunities and implements cost control measures. Allocates and delegates work to make efficient use of resources.

• Ensures the production of high quality food meets nutritional and budgetary guidelines. Controls surplus and waste to reduce cost.

• Ensures high quality food is served to patients and staff by utilizing quality control measures

• Holds and participates in daily and monthly departmental meetings.

• Assists in the absence of the manager and/or director.

• Other duties as assigned.

Competency and Experience [Knowledge, Skills and Abilities]Required Qualifications/Experience