Northern Light Mercy Hospital

Department: Food and Nutrition Services

Position is located: Mercy Fore River

Work Type: Full Time

Hours Per Week: 40.00

Work Schedule: Variable

Summary:

Under the direct supervision of the Assistant Manager Food & Beverage, the Cafeteria Lead Service Assistant directs and coordinates the day-to-day activities of the Cafeteria and ensures timely, efficient and sanitary service of all food items. This position coordinates with the production staff to promptly meet changing needs, ensures a smooth workflow throughout the cafeteria, and prevents run-out of food items. The Lead supports and collaborates with the Assistant Manager Food & Beverage to ensure customer service standards are met and to oversee cafeteria activities. May have on-call responsibility. The incumbent may have access to highly confidential patient, employee and/or organizational proprietary information, and must handle and protect the information in accordance with hospital and system policies, HIPAA requirements and the highest level of ethical standards. The incumbent is responsible for reporting all security events, potential events, or other security risks to the organization. The incumbent is responsible for participation in and completion of all patient safety initiatives appropriate to the position, and conducts all job responsibilities according to the Mission and Values of the Hospital.

Responsibilities:

Production responsibilities at assigned locationExercises independent judgment in effectively allocating and delegating work of Cafeteria staff at their assigned shift, with accountability if such delegated work is not accomplished accurately and in a timely manner. Sets priorities for their assigned shifts.Participates in and oversees the daily activities related to the service line to ensure timely and efficient daily preparation of food service items.Fulfills the function of the Service Assistant as needed. Prepares grill and deli items; serves prepared food; cleans equipment, seating and counter areas in a timely manner; stocks paper and dry goods; and prevents run-outs by informing production staff in advance of needs.Planning/Organizing/Scheduling for the assigned locationParticipates in Food Service Quality Assurance and Quality Improvement projects.With guidance from the Assistant Manager Foodand Beverage and in cooperation with the Sous Chef, schedules Cafeteria staff.Provides training to new staff, including on-the-job training and provides on-going on-the-job training to all staff.In cooperation with the Assistant Manager Foodand Beverage, schedules monthly Cafeteria staff meetings.Assists with tracking and accounting of costs charged from Food Services to other in-hospital accounts.Tracks and maintains inventories and par stock of items. Orders as needed through Central Supply.Promotes a high level of effective communication with Assistant Manager Foodand Beverage and with other Food Services management and staff as needed. Serves as primary communication point between Cafeteria staff, Production, Food Services management and other staff as needed.Under the guidance and supervision of the Assistant Manager Foodand Beverage, updates the Cafeteria Price Book.Oversight of Staff at assigned locationUses independent judgment in providing insight into staff adherence to department policies, customer service standards, teamwork, proper appearance, attendance, job performance, safe food handling and safety issues. Participates in the evaluation process by providing input on the performance of Cafeteria staff.Exercises independent judgment in recommending disciplinary actions for staff when required.Participates in the interview process of new hires as required and exercises independent judgment in recommending hiring decisions.Direct multiple activities to meet deadlines with competing priorities.Demonstrates a high level of analytical and problem solving skills to anticipate problems, and identify and implement positive solutions in a fast paced, high volume environment.Acts as closing MOD (Manager on Duty) as necessary.Computer and Cash Control Responsibilities at assigned locationOversees daily cash control procedures.Directs staff in proper cash handling procedures.With guidance from the Assistant Manager Foodand Beverage and the Executive Chef, instructs staff on proper costing and portion control and oversees daily adherence to these standards.Sanitation and Maintenance of Standards for assigned locationRegularly participates in in-service training sessions and meetings as required and communicates information back to staff.Ensures cleanliness of the Cafeteria area, and correct food temperatures on the serving line.Instructs staff on and ensures adherence to all applicable city, state, and federal safety and sanitation codes for food service.Reports defective or unsafe equipment or conditions immediately to the Manager on Duty or appropriate authority.Takes appropriate steps to ensure a safe and sanitary environment for Cafeteria staff and customers.

Other Information:

Competencies and Skills

Behaves with Integrity and Builds Trust: Acts consistently in line with the core values, commitments and rules of conduct. Leads by example and tells the truth. Does what they say they will, when and how they say they will, or communicates an alternate plan. Cultivates Respect: Treats others fairly, embraces and values differences, and contributes to a culture of diversity, inclusion, empowerment and cooperation.Fosters Accountability: Creates and participates in a work environment where people hold themselves and others accountable for processes, results and behaviors. Takes appropriate ownership not only of successes but also mistakes and works to correct them in a timely manner. Demonstrates understanding that we all work as a team and the quality and timeliness of work impacts everyone involved. Practices Compassion: Exhibits genuine care for people and is available and ready to help; displays a deep awareness of and strong willingness to relieve the suffering of others.

Education

Required High School Diploma/General Educational Development (GED)

Working Conditions

Potential exposure to abusive and/or aggressive people. Potential exposure to diseases or infections. Potential exposure to hazardous materials. Potential exposure to noise levels being uncomfortable. Potential exposure to noxious odors. Potential exposure to very hot or cold temperatures. Work with computers, typing, reading or writing. Lifting, moving and loading 20 to 30 pounds. Prolonged periods of sitting.