Nutrition Operations Lead

Major Responsibilities:

• ​​​Lead and oversee daily operations of the Food Service Team, including cooks, diet office, production, and food service workers. 
• ​Assign and monitor staff assignments, ensuring schedules meet departmental workload demands and adjust as needed. 
• ​Demonstrate enthusiasm, teamwork, quality work, safety, and positive service-minded behavior to set an example for team members. 
• ​Participate in peer interviewing for new team members and make hiring recommendations. 
• ​Assist in training team members in food production, sanitation standards, and safety procedures. 
• ​Ensure production team members follow recipes, complete production sheets, and maintain cooling and temperature logs. 
• ​Ensure all food is received and stored according to Board of Health standards. 
• ​Conduct daily safety and sanitation inspections, taking corrective action as needed. 
• ​Maintain communication with team members about job performance and lead work alongside them, providing guidance throughout the day. 
• ​Participate in the QMS/PI program, recording daily temperatures, monitoring quality improvement indicators, and maintaining documentation. 

Licensure, Registration, and/or Certification Required:

• Current or within 6 months: State of Illinois or Wisconsin Department of Public Health Food Service Manager Sanitation License. SERV Safe Certification and CPDH Certification if working within Chiago city limits. ServSafe Allergen License 

Education Required:

• ​​Minimal High School Diploma or GED with 3-4 years working in lead/supervisory role, healthcare environment.​ 

Experience Required:

• ​​ Minimal High School Diploma or GED with 3-4 years working in lead/supervisory role, healthcare environment. POS and cash handling experience​ 

Knowledge, Skills & Abilities Required:

• ​Principles and practices of effective team member supervision including development, team building, leadership, motivation, and communication
• ServSafe and Hazard Analysis Critical Control Point (HACCP) including food safety, food handling, and sanitation procedures
• Must be able to oversee the production and serving of food to fit patient population. This includes knowledge of allergies and specialized diets to meet the developmental feeding needs of children through adults.
• Knowledge of IDDSI (International Dysphagia Diet Standardization Initiative and can distinguish the various levels of texture and modified foods- ability to train this to the department team members including the cooks, trayline workers, cafeteria workers and diet office representatives.
• Excellent interpersonal and communication skills to interact efficiently with hospital staff, patients, and their families.
• Conduct bedside patient rounds to find out if the FNS department is providing the patient with excellent service.
• Performs service recovery as needed.
• Principles and practices of effective team member supervision including development, team building, leadership, motivation, and communication.

Physical Requirements and Working Conditions:

• ​​​​Ability to work under stressful and difficult situations. 
• Ability to work flexible hours and days, including evenings, nights, holidays and weekends. 
• Ability to work as a team member. 
• Ability to complete numerous simultaneous projects within the given time constraints. 
• Ability to respond quickly to peak service demands. 
• Ability to motivate and lead people to accomplish tasks. 
• Ability to analyze situations and develop workable plans to resolve them. 
• Ability to see the “entire picture” and manage accordingly. 
• Excellent attendance and punctuality. 
• Highly skilled in operational and personnel management problem solving. 
• Position requires standing, bending and heavy lifting. 
• This requirement supersedes any previous lifting requirement effective 08/01/2014. Ability to lift up to 35 pounds without assistance. For lifts over 35 pounds, lifting equipment is expected to be used or lift with at least one other associate when available. Unique lifting/movement situations will be assessed on a case-by-case basis. 

This job description indicates the general nature and level of work expected of the incumbent. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent may be required to perform other related duties.