Food Service Attendant Lead

Position Objective:

Supports the goals and objectives of the Food and Nutrition Services Department by performing the functions of various areas including: cafeteria, sanitation, food production, diet office catering, tray assembly, and tray passer. Manage the staff’s attendance, lateness and other disciplinary matters. Provide training as needed in the area of Food and Nutrition.

Essential Job Duties:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Makes daily rounds in the morning to assess what has to be done for the day.
2. Ensures sure staff has arrived and are in their proper places. Gives staff daily assignments. Records any lateness or absence of employees. Orients new staff to the department on proper procedures to perform duties. Trains staff on any new policies or procedures. Makes changes on the schedule as needed. Conducts meetings with staff on a regular basis to address equipment functions, update equipment information, and discuss other changes or problems.
3. Assembles patient trays according to diet guidelines. Plates hot food from steam table, according to the guidelines for proper portions, and puts in proper transtronic cart. Operates transtronic carts according to instructions.
4. Delivers trays to patients accurately and efficiently. Interacts with patients in a professional manner.
5. Assembles floor stock onto carts using requisition list consistently.
6. Cleans equipment, floors, walls, and ceilings.
7. Responds to patient and nursing requests immediately.
8. Unloads dirty dishes and trays from carts and puts onto dish machine.
9. Operates Spectralink phone efficiently.
10. Transports carts to and from the kitchen safely.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

1. Provides direction, training and assignments to employees on a daily basis
2. Monitors attendance issues, staff changes, and disciplinary issues and report them to the Manager
3. Makes daily rounds in the morning to assess work distribution and monitors prep areas for cleanliness.
4. Prepares all salad bars, fixings, dressings and cold sandwiches for patients’ orders, café retail spaces and catering.
5. Sets up the salad bar and grab & go area for all café retail spaces.
6. Prepares and delivers the daily cold food items needed for the of all retail café spaces and catering.
7. Cuts and plates all desserts needed daily for patient orders and main café serving areas.
8. Follows daily production sheet as specified by supervisor and maintain all foods rotation, labels and dates following standard procedures for food safety.
9. Reports all equipment not working to the proper source for repairs. Ensures that all equipment is being used properly by staff. Monitors staff also while using equipment to make sure they are following safety guidelines.
10. Conducts meetings with staff on a regular basis to address equipment functions, update equipment information, address patient satisfaction issues, and discuss changes or problems as they occur.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Oversees and performs the following duties: Setting up and breaking down the dish machine properly; cleaning dishes; removing trash; removing trash from the kitchen; stocking cafeteria, sanitizes the tables and seating areas; ensuring cleanliness
2. Monitors and maintains the cleanliness of the entire kitchen area and organization of the entire kitchen area
3. Ensuring organization of clean dish area and makes sure it is also clean and sanitized and chemical storage area
4. Helps with monitoring and reporting staff issues to Manager
5. Works closely with Manager to participate in reaching organizational and department goals.

Educational/Experience Requirements:

The minimum level of education and experience for this position includes:

• One (1) year experience in a food service setting to include knowledge and training of food service equipment.
• Demonstrate ability to read and write and follow oral instructions.

Required License/Certifications: 

• None

Working Conditions, Equipment, Physical Demands:

There is a reasonable expectation that employees in this position will not be exposed to blood-borne pathogens.

Physical Demands – Heavy

Position Objective:

Maintains the computerized diet orders for the floor assigned; prints, modifies, scans, and verifies menus and diet orders. Assembles, checks, and delivers trays to ensure compliance with diet orders and department policies. Supervises the activities of patient service attendants working on their floor to ensure compliance with departmental procedures.