Food Services Operations Lead

St. Charles Health System, Inc.; Bend (OR); On-site; USD 32,000 - 45,000; Full time

Job summary

ST. CHARLES HEALTH SYSTEM is seeking a Food Service Lead in Bend, OR. This role serves as a frontline leader, ensures continuous service, coordinates staffing, and assists with purchasing and daily operations in the Food Services department.

The position is hands-on (about 90% of the time) with supervisory responsibilities, training, and mentorship of caregivers, working closely with the Food Services Manager to maintain quality and efficiency.

Qualifications

• High School diploma or GED required.
• Hospitality, business, nutrition, or related education preferred.
• ServSafe Manager Certification preferred.

Responsibilities

• Provides daily oversight and support to frontline caregiver tasks throughout Food Service department.
• Follows up with caregivers daily to ensure all work is completed and documented for quality.
• Acts as person in charge (PIC) in the absence of the food services manager and supervisors.
• Cross-trained throughout the department to assist working stations as needed.
• Performs special assignments including food production, customer service, room service, catering, cafe, event management.
• Maintains staffing flow by covering breaks and gaps, coordinating location assignments and duties.
• Communicates direction and assignments to caregivers and supports scheduling and training.

Education

High School diploma or GED

Hospitality, business, nutrition, or related education

ServSafe Manager Certification

Job description

Full-Time, Variable Pay range: $23.37 - $32.71 Swing Shift Differential - $2.50/hr Night Shift Differential - $5.50/hr Weekend Differential - $2.00/hr

ST. CHARLES HEALTH SYSTEM JOB DESCRIPTION TITLE: Food Service Lead

REPORTS TO POSITION: Food Services Manager

DEPARTMENT: Food Services

DATE LAST REVIEWED: August 2024

OUR VISION: Creating America’s healthiest community, together

OUR MISSION: In the spirit of love and compassion, better health, better care, better value

OUR VALUES: Accountability, Caring and Teamwork

DEPARTMENTAL SUMMARY: The Food Services Department is a high-volume service department that provides food and beverage services including patient room service and a retail Café.

POSITION OVERVIEW: The Food Service Lead is the resource for front line caregivers and a liaison to managerial positions in Food Services. This position makes decisions to ensure all food services are being provided successfully including staffing, purchasing and daily operations. This position does not directly manage any other caregivers.

ESSENTIAL FUNCTIONS AND DUTIES:

• Provides daily oversight and support to frontline caregiver tasks throughout Food Service department.
• Follows up with caregivers daily to make certain that all work is completed and signed off for quality documentation.
• Acts as person in charge (PIC) in the absence of food services manager and supervisors.
• Cross-trained throughout the department to assist working stations as needed.
• Performs special assignments when needed including food production, customer service, room service, catering, café, event management.
• The Food Service Lead ensures flow of services, covers breaks and lunches for frontline caregivers and fills any gaps in staffing.
• Communicates direction, guidance and assignments to other caregivers.
• Assists with freight up to three days a week and helps with stockroom organization.
• Minium purchasing responsibilities could be assigned.
• Communicates with Facilities Services regarding unsafe or broken equipment.
• Collaborates with the supervisor on monthly and daily staffing including daily assignment of location, work, side work and extra duties or projects for the other caregivers.
• Demonstrates effective skills with communication, organization, and management of assigned work.
• Works independently and with the team.
• Works in a fast-paced environment with frequent interruptions.
• This is a hands-on position with the Food Service Lead being out with the team doing the work, about 90% of your time is working and supporting the team and 10% is administrative duties.
• Collaborates with the supervisor, assists with scheduling, training, and orientation of new caregivers.
• Provides ongoing training and mentorship to ensure caregivers maintain competencies.
• Performs office procedures; records and data management, phones, reception, filing, and correspondence.
• Assists with and makes decisions regarding resolves any scheduling issues as directed and/or as the need presents.
• Supports the vision, mission, and values of the organization in all respects.
• Supports the Lean principles of continuous improvement with energy and enthusiasm, functioning as a champion of change.
• Provides and maintains a safe environment for caregivers, patients and guests.
• Conducts all activities with the highest standards of professionalism and confidentiality.
• Complies with all applicable laws, regulations, policies and procedures, supporting the organization’s corporate integrity efforts by acting in an ethical and appropriate manner, reporting known or suspected violation of applicable rules, and cooperating fully with all organizational investigations and proceedings.
• Delivers customer service and/or patient care in a manner that promotes goodwill, is timely, efficient, and accurate.
• May perform additional duties of similar complexity within the organization, as required or assigned.

EDUCATION Required: High School diploma or GED.

Preferred: Hospitality, business, nutrition, or related education.

LICENSURE/CERTIFICATION/REGISTRATION Required: State/county food handler card.

Preferred: ServSafe Manager Certification.

EXPERIENCE Required: Three years of food service or nutrition experience.

Preferred: Management, leadership, or supervisor experience.

PERSONAL PROTECTIVE EQUIPMENT Must be able to wear appropriate Personal Protective Equipment (PPE) required to perform the job safely.

PHYSICAL REQUIREMENTS Continually (75% or more): Standing and walking, lifting/carrying/pushing or pulling 1-10 pounds, grasping/squeezing.

Frequently (50%): Bending, stooping/kneeling/crouching, climbing stairs, lifting/carrying/pushing or pulling 11-25 pounds.

Occasionally (25%): reaching overhead, lifting/carrying/pushing or pulling 25-50 pounds, using clear and audible speaking voice and ability to hear normal speech level.

Rarely (10%): Sitting, Climbing ladder/step-stool, Keyboard operation.

Never (0%): Operation of a motor vehicle, Ability to hear whispered speech level.

Exposure to Elemental Factors Occasionally (25%): Heat, cold, wet/slippery area, noise, dust, vibration, chemical solution, uneven surface.

Blood-Borne Pathogen (BBP) Exposure Category Risk for Exposure to BBP

Schedule Weekly Hours: 40

Caregiver Type: Regular Shift: Variable (United States of America)

Is Exempt Position? No Job Family: COORDINATOR FOOD SERVICES

Scheduled Days of the Week: As Scheduled (may include weekends and holidays)

Shift Start & End Time: St. Charles Health System is a private, nonprofit organization, dedicated to providing high-quality care and the latest in health care technology to the communities it serves. Headquartered in Bend, Ore., St. Charles is an integrated delivery system, with a strong focus on population health, that provides a full range of evidence-based health care services within a 32,000-square-mile area in Central and Eastern Oregon. The health system owns and operates a trauma level II, tertiary referral center in Bend, a trauma level III, type B rural hospital in Redmond, and trauma level IV critical access hospitals in both Prineville and Madras. As the largest employer in Central Oregon, St. Charles Health System and St. Charles Medical Group care for our communities in more than two dozen outpatient clinics and in more than 20 specialty areas of medicine.