Food Services-Lead

North Mississippi Medical Center, Inc; United States; On-site; USD 22,000 - 33,000; Full time

Job summary

North Mississippi Health Services is seeking a Food Services Lead to oversee high quality, cost-efficient dining operations. You will lead staff, train teams, monitor inventory, and ensure HACCP compliance while collaborating with the Assistant Director or Manager to meet budget and service goals.

You will coordinate internal and external customer service, prepare data reports, and uphold sanitation standards across all shifts, fostering a safe and compliant food service environment.

Qualifications

• Leads staff to ensure safe, cost-effective, and quality food services.
• Provides training to staff to maintain quality during the manager's absence.
• Communicates effectively to meet department goals and service standards.
• Maintains inventory and uses data to monitor costs and waste.

Responsibilities

• Lead provision of high quality, cost-efficient food service.
• Coordinate daily department activities with leadership.
• Develop team members and compile data and reporting.
• Monitor inventory and assist budget control.
• Ensure sanitation standards and HACCP compliance.

Skills

Leadership

Communication

Food service operations

Inventory management

HACCP knowledge

Education

High School Diploma

Tools

Basic computer skills

Job description

We believe a career is more than just a career - it's a calling. Our teammates' \"True North\" is what calls them to health care; it's their passion. At North Mississippi Health Services, we believe in helping you leverage and connect that passion with a much greater purpose that impacts people you know and love.

Department:
10308010 Food and Nutrition ECF
Work Shift:

Job Description:

The Food Services Lead at North Mississippi Health Services is responsible for leading provision of high quality, cost-efficient food service, including ensuring all sanitation standards remain met and assisting roles as needed to drive efficient service. This role collaborates with the area Assistant Director or Manager and utilizes strong communication, organizational, and critical-thinking skills to coordinate daily department activities, develop team members, compile data and reporting, monitor inventory, and complete other operational activities with efficient use of time and budget to ensure a safe, compliant, and quality food service experience.JOB FUNCTIONS

Basic Requirements:

• Leads staff to ensure safe, cost-effective, and quality food services;
• Ensures proper training of staff to perform with high-quality standards in the manager's absence;
• Provides positive leadership to staff to meet Hospital's & Department goals & objectives;
• Demonstrates adherence to NMHS' Mission, Vision, and Values Statement & to Service Excellence Standards and serves as a role model to staff.

Communications:

• Assists in all written and oral communications regarding operations and schedule changes;
• Participates in training and Inservice Education;
• Coordinates all internal and external customer services to best meet the needs of customers;
• Assists in compiling and submitting data and reports appropriately and on a timely basis;
• Communicates effectively and timely with all internal & external customers.

Budget:

• Participates in meeting budget and works with staff towards the most efficient use of food and supplies;
• Assists in appropriately ordering and storing food/supplies to control costs and minimize waste;
• Assists in prioritizing, delegating, scheduling, & evaluating work & staff assignments for maximum efficiencies;
• Utilizes FNS order guides and menus.

Safe Food Handling & Sanitation:

• Leads staff to follow proper food safety procedures and proper documentation of required monitors;
• Actively participates in FNS's HACCP (Hazard Analysis Critical Control Points) Program;
• Coordinates/participates in cleaning & sanitation of assigned areas to meet the State Health Standards;
• Maintains assigned HACCP monitors and all other departmental documents.

Knowledge Skills and Abilities

• Knowledgeable of Food Service Health Code Regulations and of kitchen sanitation, cleaning, and safety
• Demonstrates ability to analyze and solve basic arithmetic problems.
• Possesses knowledge of receiving, storage, issuing and inventory controls
• Exhibits ability to communicate effectively orally and in writing.
• Exhibits ability to speak and read English.
• Remains customer oriented and able to deal effectively with internal and external customers.
• Possesses basic computer knowledge.
• Identifies as a self-starter and possesses the ability to work independently, without direct supervision.
• Demonstrates good work habits (punctual, utilizes time wisely)
• Presents a professional appearance follow the uniform & grooming guidelines: ensure that staff does the same.
• Consistently seeks to improve services and products and solicit customer's feedback.
• Organizes their assigned areas to meet expense limitations and exceed their customers' needs.
• Interacts with all internal and external customers to provide high quality customers services in a timely manner.
• Resolves customer complaints appropriately, timely and effectively.
• Interfaces effectively with all assigned and managerial staff. Works well with others and on their own.
• Leads and works cooperatively with fellow team members to ensure positive and productive work atmosphere.

Physical Demands

• Standing. Constantly
• Walking. Frequently
• Sitting. Rarely
• Lifting/Carrying. Frequently 50 lbs
• Pushing/Pulling. Frequently
• Climbing. occasionally
• Balancing. occasionally
• Stooping/Kneeling/Bending. Frequently
• Reaching/Over Head Work. Frequently
• Grasping. Frequently
• Speaking. occasionally
• Hearing. Constantly
• Repetitive Motions. Constantly
• Eye/Hand/Foot Coordinations. Frequently

Salary Range:

$15.83 - $23.74

Education:

High School Diploma, GED, or Project Search Graduate | Nutrition | Required