Why work for Nebraska Methodist Health System?
At Nebraska Methodist Health System, we focus on providing exceptional care to the communities we serve and people we employ. We call it The Meaning of Care – a culture that has and will continue to set us apart. It’s helping families grow by making each delivery special, conveying a difficult diagnosis with a compassionate touch, going above and beyond for a patient’s needs, or giving a high five when a patient beats a disease or conquers a personal health challenge. We offer competitive pay, excellent benefits and a great work environment where all employees are valued! Most importantly, our employees are part of a team that makes a real difference in the communities we live and work in.

Job Summary:

Location: Methodist Fremont Health Hospital
Address: 450 E 23rd St. - Fremont, NE

Work Schedule: 11:30 a.m. to 8 p.m.
40 hours a week
Every other weekend required

The Food Service Lead leads assigned areas within the Food Service department, including Food Production, Cafeteria, Catering, Room Service, Dining Room and the Call Center, to provide outstanding customer service to patients, Residents, visitors, guests, and staff.

Responsibilities:

Essential Functions

1. Assists Team Leaders with duties, such as hiring, training, coaching, counseling, mentoring, corrective action, terminations, and evaluations, to ensure competent staff within the Food Service department.

2. Leads the daily operations of assigned areas within the Food Service department by motivating staff, performing productivity audits, and identifying any training needs to ensure consistent quality and productivity of employees.

3. Maintains work schedules for assigned staff to ensure duties are covered on a daily basis. Adjusts staffing appropriately to meet work demands.

4. Is able to prepare financial reports, weekly inventory reports, and month-end/year-end reports on a timely basis to ensure financial information is current and accurate.

5. Is trained on necessary job functions of positions within department to ensure understanding and allow for coverage when needed.

6. Leads the food and beverage operation for assigned area of responsibility by reviewing menus and production sheets, and controlling food, supply, and labor costs to ensure financial goals are met and maintained.

7. Leads par levels of food and supplies for assigned area to ensure adequate levels are maintained for optimal service within department.

8. Leads setup and service for food for patients, guests, and staff by following room service orders, catering functions, cafeteria service, and customer requests to ensure accurate and correct meals are delivered to patients and guests within established timeframes.

9. Leads food handling procedures and to ensure compliance within quality performance standards to ensure a safe and sanitary environment.

10. Ensures setup, service, and cleanup of catering functions to provide satisfactory 10. guest experience.

11. Participates in regular staff meetings and employee rounding to ensure information is shared in a timely manner and employee satisfaction is achieved and maintained.

12. Conducts orientation training and in-service training to explain policies, work procedures, and to demonstrate use and maintenance of equipment to ensure compliance with federal, state, local, and departmental food service procedures.

13. Implements policies and procedures that guide and support the provision of services within the Food Service department to ensure regulatory requirements are met and maintained.
 

Schedule:

Work Schedule: 11:30 a.m. to 8 p.m.
40 hours a week
Every other weekend required

Job Description:

Job Requirements

Education

• High School Diploma or General Educational Development (G.E.D) required.
• Associates Degree preferred, preferably in Culinary, Hospitality, Business, or nutrition-related field.

License/Certifications

• Certification in ServSafe Food Protection Manager preferred.

Experience

• 1 – 2 years previous supervisory experience preferred, preferably in Food Service, Hospitality, or Healthcare.

Skills

• Knowledge of Hazard Analysis & Critical Control Points (HACCP) required.
• Knowledge of universal precautionary guidelines of food safety, sanitation procedures, and communicable diseases required.
• Knowledge of The Joint Commission preferred.
• Skilled in food production and retail sales preferred.
• Skilled in planning, delegation, time-manag