FN Lead - PRN - Shift Varies

Huntsville Hospital Health System; Guntersville (AL); On-site; USD 30,000 - 50,000; Full time

Job summary

An established industry player is seeking a dedicated Food Production Specialist Lead to oversee kitchen operations and ensure food quality and safety. This role is vital in maintaining high standards of food service and sanitation while supervising staff and collaborating with dieticians. The ideal candidate will possess strong communication and problem-solving skills, along with a commitment to safety and training. Join a dynamic team where your contributions will directly impact patient care and satisfaction in a supportive hospital environment.

Qualifications

• High School diploma preferred with ServSafe certification.
• Knowledge of food safety and infection control standards.

Responsibilities

• Ensure food quality, safety, and compliance with health standards.
• Supervise kitchen staff and manage departmental operations.

Skills

Food Quality and Safety

Communication Skills

Data Analysis

Planning and Problem Solving

Infection Control

Safety Procedures Knowledge

Education

High School Graduate

ServSafe Certification

Job description

Overview

The Food Production Specialist Lead position is responsible for ensuring the proper operations of the kitchen and staff.

FPS Lead functions under the authority and direct supervision of the Director of Food and Nutrition and must work closely with the Dieticians to ensure the products served to patients are prepared according to physician instructions. When the Director is not present on campus, the FPS Lead is responsible for maintaining the department professionally. This includes supervision and safety of all employees within the Food and Nutrition Department, excluding dietitians.

Key responsibilities include:

§ Food Quality and Safety

• Ensuring the accuracy, appearance, proper temperature, and flavor of all served food items.
• Ordering and maintaining all food and non-food supplies.
• Explaining handling and storage procedures for perishable foods and understanding the danger zone.

§ Communication and Data Analysis

• Demonstrating written and oral communication skills.
• Analyzing and interpreting financial and other data.

§ Planning and Problem Solving

• Planning, organizing, and managing time effectively.
• Anticipating and resolving problems.

§ Infection Control and Sanitation

• Monitoring and evaluating infection control and foodborne illness prevention programs.
• Maintaining sanitation standards in accordance with State Health Department and EOC standards (score 90-100).

§ Safety Procedures and Training

• Knowledge of hospital and departmental safety procedures.
• Providing ongoing safety training based on assessed needs.

§ Departmental Operations

• Conducting tray assessments regularly.
• Participating in policy development and departmental improvements.
• Understanding standards such as JCAHO, COBRA, and state regulations affecting food and nutrition services.

§ Staff Management

• Monitoring staff performance and workload distribution.
• Maintaining a professional attitude and resolving negativity within the department.

Additional Responsibilities as Assigned

Qualifications

Education: High School Graduate preferred.

ServSafe certification required.