Crew Leader Food Svc (6632)

JOB SUMMARY Acts as lead person and assists in coordinating food service activities for assigned area(s) (i.e., cooking, cafeteria, or tray line); performs various duties relating to the preparation, serving and distribution of food according to department's standards and practices. Key

Essential Function Assists in coordinating daily activities of assigned area(s) such as preparation/cooking, cafeteria or tray line according to department procedures, objectives, quality improvement, safety and environmental and infection control program. Acts as a lead person. Coordinates and gives work assignments to crew during assigned shift to provide adequate service to meet department's needs.

Takes call-ins on assigned shift. Checks and inspects food/work areas observes methods of cooking portion sizes and delivery of trays for compliance to recipes, preparation/serving standards, diet plan, cleaning operations, worker's break schedules and other procedures. Performs various functions and duties in kitchen, tray line and cafeteria areas.

Resolves operational problems/issues. Keeps Manager informed of any issues/concerns which require intervention. Assists with inventory/maintenance of supplies, replenishes as required; ensures safe and proper handling and storage of food items.

Works effectively as a team member within department and with customers to provide quality service through communication, cooperation and collaboration. Interacts and works collaboratively with dietary customers/hospital staff in a customer responsive and courteous manner, in compliance with iRESPECT and Retail Care standards and promoting patient/customer satisfaction. Assists personnel when needed by performing tasks to keep department operating at peak efficiency levels.

Maintains required department records, reports and files. Adheres to established department policies, procedures, objectives, compliance/quality improvement with consideration given to risk management, infection control and patient safety practices. Maintains a clean, orderly and safe environment for patients and personnel.

Cleans and assists with care and maintenance of department equipment, utensils and furnishings and utilizes supplies in a cost effective manner. Essential Function Ensures that equipment is functioning per safety/operating specifications. Reports malfunction of equipment to supervisor.

Disposes of trash and garbage by transporting to disposal area. Monitors and records temperatures of coolers and freezers. Maintains confidentiality in matters relating to patient/family, department and hospital information.

Adheres to established department and organization policies (i.e. HIPAA, Confidentiality and Compliance Policies). Completes required continuous training and education, including, department specific requirements.

Physical Demands A thorough completion of this section is needed for compliance with legal standards such as the Americans with Disabilities Act. The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Physical Demand N/A Rarely Occasionally Frequently Constantly Weight Standing Walking Sitting Lifting Carrying Pushing Pulling Climbing Balancing Stooping Kneeling Crouching Crawling Reaching Handling Grasping Feeling Talking Hearing Repetitive Motions Eye/Hand/Foot Coordination Qualifications Education Education Level Education Details Required/ Preferred High School graduate or equivalent.

Required Work Experience Experience Experience Details Required/ Preferred Minimum 2 years experience in hospitality, institutional or restaurant food service or equivalent related education. Required and Qualified by education, training or experience to work with the school age, adolescent, adult and/or geriatric patient population. Required

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