Lead Food Services

Lead Food Services

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.

Houston Methodist Standard

PATIENT AGE GROUP(S) AND POPULATION(S) SERVED: Refer to departmental "Scope of Service" and "Provision of Care" plans, as applicable, for description of primary age groups and populations served by this job for the respective HM entity.

HOUSTON METHODIST EXPERIENCE EXPECTATIONS:

Provide personalized care and service by consistently demonstrating our I CARE values:

• INTEGRITY: We are honest and ethical in all we say and do.
• COMPASSION: We embrace the whole person including emotional, ethical, physical, and spiritual needs.
• ACCOUNTABILITY: We hold ourselves accountable for all our actions.
• RESPECT: We treat every individual as a person of worth, dignity, and value.
• EXCELLENCE: We strive to be the best at what we do and a model for others to emulate.

Practices the Caring and Serving Model

Delivers personalized service using HM Service Standards

Provides for exceptional patient/customer experiences by following our Standards of Practice of always using Positive Language (AIDET, Managing Up, Key Words)

Intentionally collaborates with other healthcare professionals involved in patients/customers or employees' experiential journeys to ensure strong communication, ease of access to information, and a seamless experience

Involves patients (customers) in shift/handoff reports by enabling their participation in their plan of care as applicable to the given job

Actively supports the organization's vision, fulfills the mission and abides by the I CARE values

Responsibilities

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 members during scheduled shifts. Monitors server activities and fills in as necessary.

• Expedites patients' trays during peak times and maintains a strong working knowledge of all the functions on the tray line.

• Works in retail, production, culinary, as appropriate. Completes accurate ordering and inventory.

• Maintains high standards of service to meet customer needs, resolving issues that result in positive outcomes. Greets customers and is available during peak times. Contributes to improvement of department score for patient satisfaction, through role modeling accountability of service standards.

QUALITY/SAFETY ESSENTIAL FUNCTIONS:

• Actively participates in the department's quality/performance improvement programs. Conducts safety and sanitation inspections to meet all standards of the hospital and regulatory agencies. Ensures compliance with local Food Ordinances. Maintains serving and dining area in excellent condition.

• Assists with documentation for personnel records to meet hospital and regulatory standards. Provides input on employee performance for merit evaluations. Conducts team huddles in the absence of management and provides mandatory in-services and training as specified by hospital and department.

FINANCE ESSENTIAL FUNCTIONS:

• Assists Manager in the inventory and ordering. Ensures budget is followed and any discrepancies brought to management's attention. Creates product usage and other financial reports as needed, to meet monthly schedules.

• Monitors cashiers, cash handler and relieves as necessary. Reconciles cash deposit to actual activity when necessary. Completes, along with management as appropriate, financial reports daily, weekly, and monthly, maintaining financial controls.

• Assists in reviewing all charge tickets. Charges cost centers accurately on an ongoing basis. Completes end-of-month billing and financials in a timely manner. Maintains a positive working relationship with Financial Accounting.

• Accurately maintains and reviews reports (i.e., overtime, pantry requests, tray tracking, abandon call rate, etc.). Receives and checks in all supplies according to procedure. Signs invoices and submits to FNS Food Control, as needed, for payment.

• Utilizes resources with cost effectiveness and value creation in mind. Self-motivated to independently manage time effectively, minimizing overtime, and prioritize daily tasks, assisting coworkers as needed.

GROWTH/INNOVATION ESSENTIAL FUNCTIONS:

• Identifies innovative solutions for process improvement to make processes work better for patients, visitors, and department.

• Seeks opportunities to identify self-development needs and takes appropriate action. Ensures own career discussions occur with appropriate management. Completes and updates the My Development Plan on an ongoing basis.

This job description is not intended to be all-inclusive; the employee will also perform other reasonably related business/job duties as assigned. Houston Methodist reserves the right to revise job duties and responsibilities as the need arises.

Qualifications

EDUCATION:

• High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.)

WORK 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

LICENSE/CERTIFICATION:

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

KNOWLEDGE, 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