Lead Aide - Nutrition Services 1.0 FTE 2nd shift

Waverly Health Center; Waverly (IA); On-site; USD 35,000 - 55,000; Full time

Job summary

An established industry player in healthcare is seeking a Lead Aide for Nutrition Services. This role involves supervising staff, ensuring quality food preparation, and managing inventory while adhering to safety standards. The ideal candidate will have a strong background in food service, leadership skills, and the ability to mentor and develop a diverse team. Join a dedicated team committed to providing excellent service and making a positive impact on patient care in a supportive environment. If you are passionate about food service and leadership, this is the perfect opportunity for you.

Qualifications

• Must possess a high school diploma or equivalent.
• Experience in healthcare food service preferred.
• Strong skills in leadership and communication.

Responsibilities

• Supervise and problem-solve within Nutrition Services.
• Manage food preparation and ensure quality compliance.
• Oversee staff development and training.

Skills

Leadership

Communication

Food Safety Knowledge

Mentoring

Critical Thinking

Education

High School Diploma

Food Safety Certification

Tools

Computer Systems

Job description

Lead Aide - Nutrition Services 1.0 FTE 2nd shift

Waverly Health Center · Nutrition Services

Waverly , IA

Non-clinical

Posted 05/09/2025

SCHEDULE

FTE: 1.0, 2nd shift (10:46am to 7:16pm)

PRIMARY FUNCTIONS

Responsible for the general supervision and problem-solving of Nutrition Services staff.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Food Preparation and Meal Service

• Communicates budgetary needs to Manager and/or Supervisor.
• Assists with orders food and supplies within budgetary guideline to meet patient, café and catering needs.
• Ensures correct items are received.
• Ensures that food and leftovers are used in a timely manner to eliminate waste.
• Manages inventory with Supervisor.
• Extends and standardizes recipes, catalogs recipes.
• Assists with calculation and posts production sheets for menu items.
• Assisting with planning and preparing cafeteria menu, daily worksheets, and recipes

2. Quality Compliance

• Ensures Diet Manual guidelines are followed in all food service operations.
• Ensures food preparation for optimum nutrition and economic handling of food, as well as efficient usage of time.
• Checks food for flavor, temperature, and appearance on a regular basis to ensure guidelines and standards are being followed.
• Makes frequent inspections of all work, storage, and serving areas to determine that regulations are followed.
• Maintains knowledge of current guidelines, regulations, and procedures of department

3. Department Records

• Keeps equipment manuals of department.
• Compiles and files records and reports for department
• Updates SDS information

4. Staff Development

• Works in collaboration with the Manager and Supervisor on staff issues as dictated by circumstances.
• Acknowledges employee accomplishments.
• Determines and assigns areas of responsibility and accountability to support food production and delivery operations.
• Works collaboratively with Manager and Supervisor to build a team with diverse skills and strengths by assisting in selecting the best candidate for each position.
• Coordinates with Manager and Supervisor ongoing educational opportunities for staff
• Oversees employee scheduling along with Supervisor; recommends appropriate staffing needs and pattern to Manager.
• Ensures that all new staff are oriented completely to the department and their job duties.
• Ensures that all staff understand special diets and assemble trays correctly.

5. Sanitation and Safety

• Makes and maintains cleaning schedules for department.
• Ensures staff adhere to sanitation and safety standards.

6. Fills nutrition services aide or cook positions when needed.

7. Department Operations

• Assists with operations and projects of department.
• Consults with Manager and Supervisor on any decisions or changes.
• Assumes responsibility of department in absence of Supervisor.
• Ensures that quality, timely meal service is delivered.
• Utilizes Diet Manual, room service menus, and diet report to verify accuracy of patient trays.

MINIMUM REQUIREMENTS

• Education, Experience, and Training
• Must possess high school diploma or equivalent.
• Must have successfully completed 8-hour Food Safety Training and Certification Exam (Serve Safe).
• Previous experience in healthcare food service preferred.
• Experience in supervision or kitchen management preferred.
• In-depth knowledge of all aspects of food preparation with the ability to train assigned staff.
• Must exhibit strong skills in leadership, communication, mentoring, advocacy, critical and systems thinking.
• Must exhibit strong communication and mentoring.
• Must be able to read, speak, and write fluent English.
• Ability to learn and navigate computer systems including the online training modules, the employee timesheet and the performance appraisal system. Job specific systems are also required.
• Physical Requirements
• Sitting – Approximately 20% of shift.
• Standing – Approximately 40% of shift.
• Walking – Approximately 40% of shift.
• Lifting – Approximately 50 pounds.
• Twisting – Infrequent.
• Bending – Moderate.
• Squat/Kneel – Approximately 25% of shift.

WORK ENVIRONMENT

• May come in contact with hazardous chemicals or treatment modalities.
• The possibility exists of exposure to communicable disease due to working in a healthcare environment.
• Involvement in patient care may result in unavoidable work-related illnesses.