Under the direction of the supervisor/manager, performs a wide variety of tasks pertaining to the direction and assisting the Dining Services and Food Service personnel with the day-to-day operation of the cafeterias and patient tray assembly process. Assist and coordinate personnel activities, including scheduling, training, inspections, and training. Make recommendations on employee transfers, promotions, and disciplinary actions in coordination with the supervisor/manager.
Ensures the lines of communication are maintained by completing the end-of-shift report for the next supervisor's awareness. Interact with customers and staff politely and professionally, which projects a positive image for the Department and Hospital. As a lead, be committed to consistently role model a positive attitude, lead by example, and be reliable, flexible, and customer oriented.
Complies with Hospital and Department policies, maintain high personal productivity, and is committed to cleanliness and quality.
1) Supports supervisor with the day-to-day operation of cafeteria, kitchen, and patient meal service areas, maintaining a customer-first focus, cleanliness, and product presentation. Performs opening and closing duties as assigned, following checklist. 2) Proactively identify and resolve issues involving food products. Assure employee compliance with safe food handling procedures.
Monitors food product holding temperatures. 3) Supports departmental policies and procedures 4) Participates in training new staff 5) Assist with coordinating sick time, vacation time, and various schedule changes with the manager. Reports staffing concerns/scheduling/Kronos discrepancies to supervisor 6) Through the electronic work order system, identifies equipment needing repair and places work orders. 7) Cash reconciliations in all operations, coin orders, fast cash, and report any issues to the supervisor. 8) Ensures proper wearing and usage of PPE; both masks, single-use gloves, and hair restraints are appropriately used and worn Preferred Work
1 year of Barista experience 1 year of Catering experience Skills and Competencies: - Must possess strong problem-solving skills - Strong verbal and written communication skills - Flexibility to change in a fast-paced environment - Ability to manage multiple tasks at one time - Ability to prioritize workload - Ability to work with minimal supervision - Ability to delegate responsibility Demonstrated knowledge of restaurant operations, excellent verbal and written communication skills, and computer software
Demonstrates excellent customer service and interpersonal skills
GED or HiSET (Required)
ServSave Food Handlers Certified - ServSafe National Restaurant AssociationServSafe National Restaurant AssociationServSafe National Restaurant Association Compensation Note: The compensation range(s) in the table below represent the base salaries for all positions at a given grade across the health system. Typically, a new hire can expect a starting salary somewhere in the lower part of the range. Actual salaries may vary by position and will be determined based on the candidate's relevant experience.
No employee will be paid below the minimum of the range.
s are listed as hourly for non-exempt employees and based on assumed full time commitment for exempt employees. Minimum - Midpoint - Maximum $20.79 - $23.90 - $28.08 Equal Employment Opportunity Employer Baystate Health is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, marital status, national origin, ancestry, age, genetic information, disability, or protected veteran status.