Nutrition Team Lead

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This position's daily tasks vary by the assigned area. Specific functions of a team leader may include the following: review call-offs and follow procedure for calling in replacements; reorganize tasks to cover vacancies; upholds policies of the department and WVUH; cash-out with cashiers; order food and supplies (web base, phone, pars); complete inventory; complete safety, sanitation and quality checks; oversee training; schedule catering assignments; carries department phone for patient orders; prepares food at the child care center; assists management in ensuring daily departmental objectives are achieved. Serves as departmental representative in the absence of supervisory staff.

MINIMUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Must have a valid Food Service Worker Permit (FSWP) from Monongalia County Health Department (MCHD) prior to starting OR obtain a MCHD Temporary FSWP no later than the first Wednesday of employment* and a permanent MCHD FSWP within 1 month of start date (next available class). Must have a valid MCHD FSWP throughout employment. *Until a Temporary FSWP is obtained: May not handle exposed food or any food contact surface, equipment or utensil; May be trained on tray delivery and complete general department orientation.

2. Completes Monongalia County Health Department Person-in-Charge (PIC) training when assigned to attend.

3. Successfully pass WV DHHR Protected Services Record Check and WV CARES fingerprint-based criminal background check if assigned to Child Development Center, Chestnut Ridge Center, or Center for Hope and Healing.

PREFERRED QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. High School Diploma or Equivalent preferred.

EXPERIENCE:

1. Experience in area functioning as a lead preferred.

CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.

1. Quality: ensures that products in assigned area meet department standards. This includes temperature monitoring, proper labeling, knowledge of ingredients, knowledge of how products should look and taste. Foods received meet quality specifications.

2. Accuracy: Follows all procedures for cashier cash-out, reports discrepancies and helps to investigate problems. Checks patient trays to ensure all requested items are served, monitors accuracy of special diet menus. Ensures standardized portions are followed.

3. Safety: Follows all WVUH safety policies and ensures workers in area also follow safety policies. Reports safety hazards and equipment failures in timely manner. Follows and enforces the Monongalia County Health Department Food Code (based on FDA), especially food labeling and dating, temperature documentation, proper stock rotation, hand washing, glove changing

4. Sanitation: Ensure that all cleaning chemicals are used properly. Workers in assigned area have sanitizing solution at proper strength and wiping cloths stored in solution. Dish machine and Pot & Pan sink have chemicals at proper strength. Area is kept clean; additional cleaning assigned as needed.

5. Customer Service: Follows all WVUH Behavior Standards and ensures coworkers provide exemplary customer service. Addresses customer concerns and complaints in timely manner. Follows-up with manager on customer service issues and suggestions for improvement.

6. Staffing: Reviews daily call-off log and coordinates with manager regarding arrangements already made and/or begins making arrangements. Completes additional tasks as needed to ensure department responsibilities are met. Assigns catered events to available staff. May rearrange tasks to fairly distribute workload. Demonstrates the ability to effectively direct and coordinate the assignments of team members as required.

7. Communication: Works closely with management and staff in assigned area. Also communicates effectively (respectful, honest, caring) with nursing and other hospital personnel that contact Nutrition Services. Serves as departmental contact person/representative in the absence of management. Ensures that main department phone line is answered at all times.

8. Cost Control: Ensures that oldest products are utilized first to prevent waste. Monitors food waste and recommends adjustments to production amounts to minimize waste. Is aware of customers and surroundings to prevent loss/theft.

9. Training: Works with manager to plan training of new employees and cross training of current employees. Either conducts training personally or oversees training by another staff member.

10. Thorough familiarity and proficiency with all task assignments of area where performing team leader responsibilities.

11. Possess ability to safely operate all equipment utilized in area where performing team leader responsibilities.

12. Possess the ability to effectively train others for task assignments in area where performing team leader responsibilities.

13. Communicates well with management, coworkers and other departments (particularly when answering the 75060 phone). Is viewed as a team player by coworkers.

PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Ability to push/pull up to 100lbs (inventory control - operate pallet jack with 1000lbs).

2. Ability to lift 25lbs (inventory control - 100lbs).

3. Ability to stand for up to 100% of the workday, significant walking throughout kitchen, dining area, servery or patient care units.

WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Ability to work in an often noisy area.

2. Daily deadline pressures - meal service must begin on time.

3. May encounter temperature variations - freezer, refrigerators, steamers, dish room, etc.

4. Interaction with cafeteria customers, patients and other hospital personnel.

SKILLS AND ABILITIES:

1. Basic computer skills proficiency (email, VST, Cbord Odyssey/Micros, others as needed).

2. Basic math skills.

3. Ability to follow written and oral instruction.

4. Must be able to handle multiple tasks and direct other's activities efficiently.

5. Ability to understand written and oral communication.

Additional Job Description:

Primary job assignment is Nutrition Services Team Lead and Team Lead Relief. The primary task assignment is Ruby Cafeteria PM Team Lead with relief assignment in Nutrition Departments as assigned by management: exceptional customer service while working in fast paced, direct customer order, and multi-tasking environment based on training and certification of Hospital and Nutrition Department Standards. Task assignments include, but not limited to, all areas of Ruby Cafeteria, Ruby Production Cook, Doctor's Dining, Grab-n-Go Production, and general daily operations as need. Employee may be reassigned as necessary to required relief positions in Nutrition Department. This job includes alternating weekend shifts and alternating holiday shifts.

Primary Hours 1200p-830p may vary: early start 1000a. This is Afternoon Lead Role (XL)

Scheduled Weekly Hours:
40

Shift:
Evening (United States of America)

Exempt/Non-Exempt:
United States of America (Non-Exempt)

Company:
WVUH West Virginia University Hospitals

Cost Center:
603 WVUH Cafeteria Ruby

Address:
1 Medical Center Drive

Morgantown

West Virginia

WVU Medicine is proud to be an Equal Opportunity employer. We value diversity among our workforce and invite applications from all qualified applicants regardless of race, ethnicity, culture, gender, sexual orientation, sexual identity, gender identity and expression, socioeconomic status, language, national origin, religious affiliation, spiritual practice, age, mental and physical ability/disability or Veteran status.

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