Lead Food Services- Evenings

Company: Houston Methodist
Location: Sugar Land
Posted on: August 7, 2022

Job Description:

JOB SUMMARYAt 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 work place, following correct procedures in cleaning of equipment and sanitation of work areas, along with special cleaning as assigned, following all department policies and procedures.PATIENT AGE GROUP(S) AND POPULATION(S) SERVEDRefer 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 EXPECTATIONSProvide 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.Focuses on patient/customer safetyDelivers personalized service using HM Service StandardsProvides for exceptional patient/customer experiences by following our Standards of Practice of always using Positive Language (AIDET, Managing Up, Key Words)Intentionally rounds with patients/customers to ensure their needs are being metInvolves patients (customers) in shift/handoff reports byenabling their participation in their plan of care as applicable to the given jobDisplays cultural humility, diversity, equity and inclusion principlesActively supports the organization vision, fulfills the mission and abides by the I CARE valuesPRIMARY JOB RESPONSIBILITIESJob responsibilities labeled EF capture those duties that are essential functions of the job.PEOPLE - 20%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. (EF)Assists management in training, overall operations of food service, service standards, menus, cashiers and sanitation as directed by management. (EF)Conducts self in a manner that is congruent with cultural diversity, equity and inclusion principles. Contributes towards improvement of department scores for employee engagement, i.e. peer-to-peer accountability. (EF)SERVICE - 25%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. (EF)Expedites patients' trays during peak times and maintains a strong working knowledge of all the functions on the tray line. (EF)Works in retail, production, culinary, as appropriate. Completes accurate ordering and inventory. (EF)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. (EF)QUALITY/SAFETY - 20%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. (EF)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. (EF)FINANCE - 20%Assists Manager in the inventory and ordering. Ensures budget is followed and any discrepencies brought to management's attention. Creates product usage and other financial reports as needed, to meet monthly schedules. (EF)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. (EF)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. (EF)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. (EF)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. (EF)GROWTH/INNOVATION - 15%Identifies innovative solutions for process improvement to make processes work better for patients, visitors, and department. (EF)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 on-going basis. (EF)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.EDUCATION REQUIREMENTSo High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.)EXPERIENCE REQUIREMENTSo 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 experienceo Cash handling experience preferredCERTIFICATIONS, LICENSES AND REGISTRATIONS REQUIREDo Local relevant Food Services Manager (FSM) certification within 90 days of employment or transfer. Current incumbents have 90 days from job implementation to obtaino Once the above FSM certification is obtained, then the Food Handler (FH) certification from an accredited food handler training course approved by the Texas Department of State Health Services (TXDSHS) or by the American National Standards Institute (ANSI) is no longer requiredKNOWLEDGE, SKILLS AND ABILITIES REQUIREDo Demonstrates the skills and competencies necessary to safely perform the assigned job, determined through on-going skills, competency assessments, and performance evaluationso 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 securityo 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 principleso Strong working knowledge of the food information software system (e.g. CBORD) and related peripheral equipmento Able to organize and execute logical work sequences and work cooperatively with employees at all levels within the organizationo Ability to make decisions based on relevant informationo Able to perform simple mathematical calculationso Knowledge of computers, word processing and spreadsheet software such as Microsoft Word and Microsoft Excelo Familiar with the basic system processes of the food service management softwareo Adheres to the Food and Nutrition Services Standards of AppearanceSUPPLEMENTAL REQUIREMENTSWork Attire (entity specific) Yes/NoUniform YesScrubs YesBusiness professional YesOther (dept approved) YesOn-Call* No*Note that employees may be required to be on-call during emergencies (ie. Disaster, Severe Weather Event, etc) regardless of selection above.Travel**May require travel within NoHouston Metropolitan areaMay require travel outside Noof Houston Metropolitan area**Travel specifications may vary by department.Please note any other special considerations to this job: __________________________Since 1998, Houston Methodist Sugar Land Hospital has been serving Fort Bend and the surrounding counties. Residents have come to rely on a level of compassionate care and leading-edge technology that was once available only in the Texas Medical Center. Houston Methodist Sugar Land Hospitaltied for No. 4 in Houston and No. 6 (three-way tie) in Texas in U.S. News & World Report's best hospital rankings in 2020.With 316 operating beds, 24 operating rooms and over 2,400 employees, Houston Methodist Sugar Land Hospital was designed to provide comprehensive, personalized care for the community.

Keywords: Houston Methodist, Sugar Land , Lead Food Services- Evenings, Other , Sugar Land, Texas