Food Services Lead- Patient Tray Services- York Hospital

Food Service Lead - Tray Service/Dishroom 

Mon.-Fri. -10am- 6:30pm - Every 4th Weekend - Rotating Holidays

 

General Summary

Coordinates personnel and activities of the kitchen, including patient tray line, dishroom, cafeteria and retail/café service areas and the preparation and serving of food, along with cleanup tasks. Implements established procedures and provides outstanding customer service to patients, staff and visitors.

Duties and Responsibilities

Essential Functions:

• Coordinates patient tray line including preparation and delivery of trays to patients, nourishments, supply and post-meal clean up.
• Coordinates dishroom activities including ware washing with a dishmachine or manually in accordance to established policies and procedures and post-meal clean up.
• Coordinates cafeteria and retail/café operations and post-meal clean up.
• Assesses requirements to avoid over/under production of foods, especially short order items.
• Stores and maintains prepared and partially prepared foods in optimum condition until served. Devises best methods of storage and presentation.
• Meets with counter personnel and cashiers to ensure compliance with established policies and procedures regarding menus, portioning, prices and attractive presentation of food items.
• Coordinates with Sous Chef menu planning and production of food items for cafeteria services.
• Coordinates a variety of catered services; arranges staffing.
• Initiates and places orders for foodstuffs, supplies, and other needs. Performs tasks relative to receiving, inspecting, storing, distributing, and delivering the various foodstuffs and supplies ordered.
• Checks receipts, balances cash drawers and prepares and makes deposits on a daily basis. Collects and records tips where applicable.
• Ensure that established procedures, standards of quality, hygiene and efficiency are met.

Common Expectations:

• Prepares work schedules, assigns personnel, evaluates work performance and makes recommendations for personnel actions.
• Maintains established policies and procedures, objectives, quality assessment, safety, environmental and infection control standards.
• Participates in educational programs and in-service meetings.
• Provides outstanding service to all customers; fosters teamwork; and practices fiscal responsibility through improvement and innovation.
• Performs the duties of Food Service Supervisor in the absence of the Food Service Supervisor.
• Maintains appropriate records, reports, and files as required.

Required for All Jobs:

• Performs other related duties as identified.
• WellSpan Health has adopted and implemented a compliance program to support WellSpan's values and standards for professionalism, integrity, and ethics. Expected to support and meet the values and standards of the organization and the performance expectations of the job, the department, and the compliance program.
• WellSpan Health has adopted and implemented a privacy program to safeguard the patient information and the business and operational information of the organization. Expected to support and meet the values and standards of the organization to safeguard patient and business/operational information.

The above statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.

Physical Demands:

• Standing - Frequently
• Walking - Frequently
• Sitting - Rarely
• Carrying/Lifting - Occasionally (11 to 25 lbs)
• Pushing/Pulling - Occasionally
• Kneeling/Crouching - Frequently
• Reaching - Frequently
• Talking - Frequently
• Hearing - Frequently
• Repetitive Motions - Frequently
• Eye/Hand/Foot Coordination - Frequently

Working Environment:

• Occupational Hazards - Frequently

Qualifications

Minimum Education:

• High School Diploma or GED Required

Work Experience:

• Less than 1 year Relevant experience. Required and

Knowledge, Skills, and Abilities:

• Ability to read, write, understand and speak English at a level which enables the individual to satisfactorily perform the functions of the job.
• Knowledge of food preparation and service and record keeping.
• Excellent interpersonal/communications skills and customer service skills.
• Ability to follow oral and written instructions and established procedures.