Lead Retail Food Services (Full Time, Days)

Minimum Job Requirements

• Active ServSafe Certification required within 30 days of hire
  


• 1-3 years of healthcare and/or retail food service experience

Knowledge, Skills, and Abilities

• High school education or equivalent preferred
  


• Food Safety Certificate, with proficiency in food safety preferred
  


• Healthcare retail food service preferred
  


• Experience in supervisory role preferred
  


• Experience with cash retail operations, cash controls and cash audits preferred
  


• Experience in customer complaint management preferred
  


• Ability to communicate well in English both verbally and in writing to request supplies, make printed signs and properly label food items
  


• Bilingual\: English/Spanish is preferred
  


• Ability to relate cooperatively and constructively with customers, peers, and other hospital personnel
  


• Able to lead by example by demonstrating work habits aligned with NCHS policies and expectations
  


• Able to handle all situations calmly, professionally, and decisively
  


• Able to follow detailed written or verbal instructions
  


• Ability to use computer to enter and access data appropriately; accurately relay information as requested
  


• Displays positive customer service, fosters employee relations, and assures staff adheres to the Customer Service Behavioral Standards
  


• Knowledge of Microsoft Word, Excel, PowerPoint, and Internet
  


• Demonstrates good time management skills with respect to scheduling, assigned duties, and meeting productivity requirements
  


• Critical thinking skills.

Job Summary

Under the guidance of the Retail Food Services Supervisor, assists with the successful daily operation of the cafeteria, coffee shops and customer facing food service outlets of the Food & Nutrition Services department. Assists with various tasks including; monitoring all food service outlets (retail areas) to report any deficiencies in production, product inventory, scheduling, sanitation, infection control, and/or overall service. Ensures employees provide outstanding customer service and maintains cleanliness and sanitation of food areas, equipment, and utensils. 

Job Specific Duties

• Opens and closes the department, including checking equipment functionality, maintaining adequate supplies, and ensuring schedules and staffing meets department operation needs, etc.  
  


• Coordinates and monitors that all tasks are performed by retail staff in all areas. Serves as a first level of escalation of operation issues for the team.
  


• Notifies management about damages or malfunctions and places service calls to plant operations or equipment service vendors as needed. Monitors to ensure that the facilities’ utensils, equipment, machines, and furnishings are properly maintained.
  


• Assists in the delivery of quality customer service to customers at all times by assuring full menu availability during hours of operation and certifying that NCHS iCREATE Values and Behaviors are followed.
  


• Helps drive service excellence by acting as a customer service champion and reviewing the department target goals, priority questions, and sharing best practices with the staff. 
  


• Assists with maintaining all records and reports (i.e., HACCP audit, temperature logs, audits) in compliance with departmental guidelines and regulatory agency standards. 
  


• Ensures that all infection control and safety guidelines are followed per department and hospital policy and regulatory requirements (example\: cleanliness and sanitation, temperature controls, portion accuracy, food and supply rotation using First In First Out (FIFO)).
  


• Maintains adequate supply of food in retail outlets by notifying kitchen/production team of shortages; replenishes food at workstation.  
  


• Maintains a calm demeanor during periods of high volume or unusual events to set a positive example for the shift team.  
  


• Responsible for identifying potential risks within area of responsibility and for supporting the problem resolution process. 
  


• Assists in distributing starting bank/change to cashiers, placing order for change to bank, closing out cashiers, and handling all cash deposit transactions under the supervision of the Supervisor of Retail & Food Services.
  


• Responsible for all cash audits, safe verification, and daily deposits reconciliation. 
  


• Monitors cashiers to ensure proper cash handling, correct use of discounts, and proper use of meal cards. 
  


• As a subject matter expert, trains and mentors staff on daily department operations, customer service, proper portioning, cashier skills, safety, and sanitation. Ensures quality of customer/family experience, fosters staff empowerment, and holds huddles.