Team Leader, Food Services

Heywood Medical Group; Gardner (MA); On-site; USD 31,000 - 34,000; Full time

Job summary

Heywood Medical Group operates a hospital cafeteria in Gardner, MA, seeking an experienced foodservice employee to handle patient meals, cashier duties and daily kitchen operations. The role emphasizes safety, sanitation and customer service, with a schedule totaling 37 hours per week.

Qualified candidates will have a High school diploma or equivalent, 3–5 years healthcare foodservice experience and a ServeSafe certification. Wage range is posted and offers competitive benefits.

Qualifications

• High school diploma or equivalent.
• Three to five years foodservice experience in a healthcare setting.
• ServeSafe Certification.

Responsibilities

• Conducts interactions with everyone in a friendly, courteous and respectful manner.
• Goes out of his/her way to offer assistance to others.
• Advocates to ensure privacy and confidentiality while helping others to maintain awareness.
• Maintains a clean and safe hospital.
• Responds appropriately and immediately in emergency situations.
• Maintains a safe and healthy environment for patients, visitors, and/or staff to provide the highest level of physical comfort, and minimize risk and injury.

Education

High school diploma or equivalent

Tools

ServeSafe Certification

Job description

Overview

You Matter Here!Heywood Healthcare values our employees! We offer competitive wages, great benefits and generous earned time off. Come work where you will matter!

Hours: 37-Hours, Days, 5:45am - 1:45pm, One day a week from 11:00am - 7:30pm, Every other weekend and holiday

$22.16 - $24.71

Disclaimer

We are committed to equitable and transparent compensation practices. The salary range for this position reflects our good-faith estimate of base pay at the time of posting. Final compensation will be determined based on a variety of factors, including relevant experience, skills, qualifications, and internal equity. We regularly review our compensation structures to ensure fairness and consistency across our organization.

Responsibilities

Essential Functions

• Conducts interactions with everyone in a friendly, courteous and respectful manner.
• Goes out of his/her way to offer assistance to others. If he/she cannot offer assistance, then finds someone who can.
• Advocates to ensure privacy and confidentiality while helping others to maintain awareness.
• Maintains a clean and safe hospital.
• Responds appropriately and immediately in emergency situations.
• Maintains a safe and healthy environment for patients, visitors, and/or staff to provide the highest level of physical comfort, and minimize risk and injury.
• Ensures compliance with regulations to maintain accreditation and licensure.
• Complies with the Hospital Attendance and Tardiness Policy.
• Completed all Hospital and Department Specific Mandatory requirements in the prior calendar year.
• Reports Incidents in a timely and effective manner.
• As requested by Food Service Director, provides new employees orienting to the department information regarding policies, procedures, etc.
• Trains and educates employees to meet customer needs constantly.
• Reviews, analyzes, maintains, and adjusts staffing to ensure all needed tasks are completed.
• Prioritizes assignments and delegates work to staff within department.
• Reviews work and provides feedback to staff on an ongoing basis.
• Completes specific assignments and assists staff in completing work when short staffed or under tight deadlines.
• Serves food, prepares cold sandwiches and grill items, and performs cashiering duties.
• Performs and directs all activities associated with patient meal service and general sanitation.
• Prepares hot and cold foods by measuring, mixing, chopping, slicing as well as broiling, baking, roasting, grilling and sautéing as required.
• Directs and performs food and supply receiving and storage responsibilities as required in compliance with HACCP guidelines.
• Supervises and participates in the opening and closing routines to ensure cash register totals balance and the cafeteria and kitchen areas are clean and well stocked. .
• Directs staff to perform cleaning routines and inspects the dish room, tray line, and baking area for cleanliness before releasing staff, ensuring all areas are clean and sanitary so that inspections by DPH, DMH, JCAHO, and the local Board of Health are without violations or deficiencies.
• Prints reports, programs registers with the daily special prices, and, prints and posts PLU’s
• Secures the cash drawer in the lockbox at the end of the shift so that registers are cleared and programmed for the following days use and cash is secure for the night.
• Sets rolling tables and trays with plates, cups, napkins, air pots, and all items necessary for service.
• Prepares and delivers setups per posted catering schedule.
• Locks cabinets, walk-in refrigerators, doors and offices before leaving for the evening so that no incidents occur and all cash is locked and secure.
• Ensures that the safe and department lockbox are locked so that no incidents occur.
• Trains and educates employees to meet customer needs constantly.
• Reviews, analyzes, maintains, and adjusts staffing to ensure all needed tasks are completed.
• Prioritizes assignments and delegates work to staff within department.
• Reviews work and provides feedback to staff on an ongoing basis.
• Utilizing the Kronos Documentation System, inputs employees benefit time, shift differentials, and charge pay, as well as, determines the proper number of checks for the previous week.
• Communicates to staff regarding changes, equipment problems, staff shortages, and activity levels that will affect the department operation.
• Supports the Director, in orienting new employees to the department and supervises their training so that new employees are trained and able to function independently.
• Recommends to the Director, coaching, counseling, and discipline actions for employees.
• Contributes to the design, development and maintenance of systems that help the department run efficiently.
• Correctly compiles and collects data daily, weekly and monthly as well as prepares reports as directed.
• Utilizes inventory worksheets to enter completed inventory into the departmental financial management system so that the inventory summary is correct when the information is transposed to the operating report.
• Enters invoices into the system either by line item or entire invoice as directed by department operating procedures so that amounts are allocated to the proper cost category.
• Approves invoices and forwards them to the Accounts Payable Department so that invoices are paid according to terms and procuring applicable discounts.

Statement of Other Duties

This document describes the major duties and responsibilities for this job, and is not intended to be a complete list of all tasks and functions. It should be understood, therefore, that employees may be asked to perform job-related duties beyond those explicitly described.

Functional Demands

Physical Requirements

Exerts 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects. Frequently reaches (extending hands and arms in any direction), and handles (seizing, holding, grasping, turning or working with hands). Frequently stoops (bending the body downward and forward by bending the spine at the waist). Tastes/smells (distinguishing, with a degree of accuracy, differences or similarities in intensity or quality of flavors and/or odors, recognizing particular flavors and/or odors, using tongue and/or nose).

Frequently reaches (extending hands and arms in any direction), and handles (seizing, holding, grasping, turning or working with hands). Frequently stoops (bending the body downward and forward by bending the spine at the waist). Tastes/smells (distinguishing, with a degree of accuracy, differences or similarities in intensity or quality of flavors and/or odors, recognizing particular flavors and/or odors, using tongue and/or nose).

Frequently stoops (bending the body downward and forward by bending the spine at the waist). Tastes/smells (distinguishing, with a degree of accuracy, differences or similarities in intensity or quality of flavors and/or odors, recognizing particular flavors and/or odors, using tongue and/or nose).

Organizational Expectations

Behavioral Attributes

The following behavioral attributes are required: achievement motivation, concern for order, flexibility, initiative, self-confidence, customer service oriented, interpersonal effectiveness, teamwork, analytical thinking and information seeking.

Qualifications

Job Requirements

Minimum Education

• High school diploma or equivalent

Minimum Work Experience

• Three to five years foodservice experience in a healthcare setting

Minimum Licenses and Certifications

• ServeSafe Certification