Food and Nutrition Lead

The University of Kansas Health System; Liberty (AL); On-site; USD 52,000 - 76,000; Full time

Job summary

Liberty Hospital is seeking a Food and Nutrition Lead to oversee Food and Nutrition Service staff and operations to ensure safe, high quality, cost effective and timely nutrition care and meal service.

The role requires leadership, training, scheduling, inventory control and strict compliance with food safety and accreditation standards, working to drive patient and café satisfaction. This is a full-time position with diverse responsibilities across the department.

Qualifications

• High School Graduate or GED.
• 2 or more years experience in a fast-paced food service setting.
• Cooking experience.
• Lead, supervisory or management experience.

Responsibilities

• Models and ensures compliance to safe food handling, sanitation and service standards.
• Coordinate and monitor staff assignments.
• Order and receive food/supplies and notify supervisor of variances.
• Orients and trains new employees.
• Coaches staff and provides performance feedback.
• Uses root cause analysis to identify and fix issues.
• Controls resources to meet quality and budget guidelines.
• Improve patient and cafe satisfaction through initiatives.
• Monitor food preparation, portion sizes and cost targets.
• Coordinate catering and cash handling procedures.
• Maintain records to comply with regulations and accreditation.
• Fulfill duties of cook, nutrition assistant and cafeteria aide as needed.
• Perform all related duties.

Skills

Leadership

Team supervision

Cooking experience

Fast-paced environment experience

Education

High School Graduate or GED

Some post-secondary education

Job description

Position Title

Food and Nutrition Lead

Liberty Hospital

Position Summary / Career Interest:

Oversees and leads Food and Nutrition Service staff and operations to ensure safe, high quality, cost effective and timely nutrition care and meal service.

Responsibilities and Essential Job Functions

• Models, monitors and ensures compliance to safe food handling, safe work practices, sanitation practices, service standards and policies/procedures.
• Coordinate and monitor assignments
• Order and receive food/supplies following established guidelines. Checks in deliveries. Notifies Manager or Supervisor of variances.
• Orients and trains new employees
• Coaches staff to job performance standards; communicates performance issues to Manager or Supervisor; provides feedback for staff performance evaluation and competence
• Identifies and addresses issues; uses root cause analysis to determine cause of issue, and work collaboratively to identify and implement solutions
• Controls resources and materials to ensure quality, adequacy of supply and cost control within budgetary guidelines
• Drive patient and café satisfaction through implementation of facility and department improvement initiatives
• Observe methods of food preparation and production to ensure recipe compliance and quality and cost requirements are met; monitor portion sizes; smell and taste food
• Effectively utilizes room service and food production systems
• Coordinate special functions/catering, oversee retail point of sale, follow cash handling procedures, prepares deposit and change orders
• Maintain necessary records and reports to comply with government and accrediting agency standards, regulations and codes
• Fulfill responsibilities of cook, nutrition assistant, cafeteria aide and food service aides as assigned or needed
• Perform all other related duties
• Must be able to perform the professional, clinical and or technical competencies of the assigned unit or department.
• These statements are intended to describe the essential functions of the job and are not intended to be an exhaustive list of all responsibilities. Skills and duties may vary dependent upon your department or unit. Other duties may be assigned as required.

Required Education and Experience

• High School Graduate or GED.
• 2 or more years experience in a fast-paced food service setting.
• Cooking experience.

Preferred Education and Experience

• Some post-secondary education.
• Lead, supervisory or management experience.

Required Licensure and Certification

• Clay County/ServSafe Manager certification within 60 days.

Preferred Licensure and Certification

• Certified Dietary Manager - Association of Nutrition & Foodservice Professionals (ANFP)

Time Type:

Full time

Job Requisition ID:

R-57934

Important information for you to know as you apply:

• The health system is an equal employment opportunity employer. Qualified applicants are considered for employment without regard to race, color, religion, sex (including pregnancy, gender identity, and sexual orientation), national origin, ancestry, age, disability, veteran status, genetic information, or any other legally-protected status. See also Diversity, Equity & Inclusion.
• The health system provides reasonable accommodations to qualified individuals with disabilities. If you need to request reasonable accommodations for your disability as you navigate the recruitment process, please let our recruiters know by requesting an Accommodation Request form using this link [e-mail].
• Employment with the health system is contingent upon, among other things, agreeing to the health-system-dispute-resolution-program.pdf and signing the agreement to the DRP.