Lead Aide - Nutrition Services 1.0 FTE

Waverly Health Center

Lead Aide - Nutrition Services 1.0 FTE

Waverly ,

Iowa

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Responsible for the general supervision and problem-solving of Nutrition Services staff.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Food Preparation and Meal Service
Communicates budgetary needs to Manager and/or Supervisor.
Assists with orders food and supplies within budgetary guideline to meet patient, café and catering needs.
Ensures correct items are received.
Ensures that food and leftovers are used in a timely manner to eliminate waste.
Manages inventory with Supervisor.
Extends and standardizes recipes, catalogs recipes.
Assists with calculation and posts production sheets for menu items.
Assisting with planning and preparing cafeteria menu, daily worksheets, and recipes
Quality Compliance
Ensures Diet Manual guidelines are followed in all food service operations.
Ensures food preparation for optimum nutrition and economic handling of food, as well as efficient usage of time.
Checks food for flavor, temperature, and appearance on a regular basis to ensure guidelines and standards are being followed.
Makes frequent inspections of all work, storage, and serving areas to determine that regulations are followed.
Maintains knowledge of current guidelines, regulations, and procedures of department
Department Records
Keeps equipment manuals of department.
Compiles and files records and reports for department
Updates SDS information
Staff Development
Works in collaboration with the Manager and Supervisor on staff issues as dictated by circumstances.
Acknowledges employee accomplishments.
Determines and assigns areas of responsibility and accountability to support food production and delivery operations.
Works collaboratively with Manager and Supervisor to build a team with diverse skills and strengths by assisting in selecting the best candidate for each position.
Coordinates with Manager and Supervisor ongoing educational opportunities for staff
Oversees employee scheduling along with Supervisor; recommends appropriate staffing needs and pattern to Manager.
Ensures that all new staff are oriented completely to the department and their job duties.
Ensures that all staff understand special diets and assemble trays correctly.
Sanitation and Safety
Makes and maintains cleaning schedules for department.
Ensures staff adhere to sanitation and safety standards.
Fills nutrition services aide or cook positions when needed.
Department Operations
Assists with operations and projects of department.
Consults with Manager and Supervisor on any decisions or changes.
Assumes responsibility of department in absence of Supervisor.
Ensures that quality, timely meal service is delivered.
Utilizes Diet Manual, room service menus, and diet report to verify accuracy of patient trays.
MINIMUM REQUIREMENTS
Education, Experience, and Training
Must possess high school diploma or equivalent.
Must have successfully completed 8-hour Food Safety Training and Certification Exam (Serve Safe).
Previous experience in healthcare food service preferred.
Experience in supervision or kitchen management preferred.
In-depth knowledge of all aspects of food preparation with the ability to train assigned staff.
Must exhibit strong skills in leadership, communication, mentoring, advocacy, critical and systems thinking.
Must exhibit strong communication and mentoring.
Must be able to read, speak, and write fluent English.
Ability to learn and navigate computer systems including the online training modules, the employee timesheet and the performance appraisal system. Job specific systems are also required.
Physical Requirements
Sitting – Approximately 20% of shift.
Standing – Approximately 40% of shift.
Walking – Approximately 40% of shift.
Lifting – Approximately 50 pounds.
Twisting – Infrequent.
Squat/Kneel – Approximately 25% of shift.
WORK ENVIRONMENT
May come in contact with hazardous chemicals or treatment modalities.
The possibility exists of exposure to communicable disease due to working in a healthcare environment.
Involvement in patient care may result in unavoidable work-related illnesses.

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