Basic Requirements:
m Leads staff to ensure safe, cost-effective and quality food services.
m Provides positive leadership to staff in order to meet Hospital's & Department's goals & objectives.
m Demonstrates adherence to NMHS' Mission, Vision, and Values Statement & to Service Excellence Standards and serves as a role model to staff.

Communications:
m Assists in all written and oral communications regarding operations and schedule changes.
m Participates in training and In-service Education.
m Coordinates all internal and external customer services to best meet the needs of customers.
m Assists in compiling and submitting data and reports appropriately and on a timely basis.
m Communicates effectively and timely with all internal & external customers.
m Acts as liaison between F&N and other departments to ensure customer needs are met.

Budget:
m Works with staff towards the most efficient use of food and supplies.
m Responsible for ensuring inventory and ordering and storage of all food and supplies.
m Responsible for budget compliance for a unit. The individual may purchase equipment and supplies within budgeted amounts.
m Assists inappropriately ordering and storing food/supplies to control costs and minimize waste
m Assists in prioritizing, delegating, scheduling & evaluating work & staff assignments for maximum efficiencies.
m Must utilize FNS order guides and menus.

Safe Food Handling & Sanitation:
m Leads staff to follow proper food safety procedures and proper documentation of required monitors.
m Actively participating in FNS's HACCP (Hazard Analysis Critical Control Points) Program.
ensures regulatory and code compliance (JCAHO, OSHA State Board of Health)
m Coordinating / participating in cleaning & sanitation of assigned areas to meet the State Health Standards.
m Maintains assigned HACCP monitors -and all other departmental documents.
m Maintains adequate records including census reports, cash reports, temperature logs, etc.

_Know How_
Job Knowledge: Specify required education, licensure /certification, prior experience, skill, behavior, equipment operation, type and duration of on-the-job training, patient population to be served, etc.
m Knowledgeable of Food Service Health Code Regulations and of kitchen sanitation, cleaning and safety( ServSafe certified is recommended)
m Able to analyze and solve basic arithmetic problems.
m Knowledge of receiving, storage, issuing and inventory controls.

Food Service Senior Lead

Job Knowledge:
m Ability to communicate effectively orally and in writing. Must be able to speak and read English
m Must be able to take and pass the Serve-Safe Food Handling Course within a year of employment.
m Basic computer knowledge is desirable

Leadership: Short, specific statements about skills needed in areas of planning, organizing, implementing, and evaluating the work that is to be done.
m Self-starter and possess the ability to work independently, without direct supervision.
m Utilizes staff effectively to achieve best use of individuals and group capabilities.
m Records quality control standards and other record keeping.
m Demonstrates good work habits (punctual, utilizes time wisely)
m Presents a professional appearance follow the uniform & grooming guidelines; ensure that staff does the same.
m Understands and supports the mission and goals of the Medical Center and the Department
m Maintains a clean, safe, and well-stocked work area.
m Consistently seeks to improve services and products, and solicit customer feedback.
m Supports and participates in Quality Process Improvement activities.
m Organizes assigned area to meet expense limitations and exceed their customers' needs.
m Uses time and energy positively. Take concerns to the person who has the authority to correct them.

Human Relations Skills:

m Interacts with all internal and external customers to provide high quality customer services in a timely manner.
m Responsible for ensuring appropriate communication and follow up for hospital & department issues.
m Maintains a high level of adherence to the Hospital's Value Statement Values & Service Excellence Standards.
m Resolves customer complaints appropriately, timely and effectively.
m Interfaces effectively with all assigned and managerial staff. Works well with others and on their own.
m Responsible for staff maintaining a high level of customer service.
m Leads and works cooperatively with fellow team members to ensure positive and productive work atmosphere.
m Regularly recognizes and acknowledges staff for a job well done.

_Problem Solving_ Please give examples of the types of major problems encountered and challenges of the job.

m Assists in planning and coordination with staff to improve and /or maintain customer satisfaction.
m Planning and coordinating to improve and /or maintain customer satisfaction at their assigned unit.
m Ensures proper training of staff to perform with high quality standards in the manager's absence.
m Abides within budgetary parameters while meeting the expectations of our customers.
m Works closely with administration and staff to resolve or avoid problems.
m Seeks to improve processes focused on eliminating mistakes, re-work, inefficiencies and variations.
m Knows and ensures staff's knowledge of proper fire and safety procedures and roles during emergencies.
m "Owns" any complaint they receive; expected to do all that they possibly can to resolve customer's complaints.
m Notifies their Facilities Operations & their Supervisor immediately of any hazards, defects, or injuries.
m Ensuring that staff is always well groomed and wearing name I.D. badge.
m Efficiently and safely uses equipment and protects the Medical Center's assets.
m Provides continuous quality, cost effective services throughout the department. .
m Promotes teamwork with all Food & Nutrition Service teams.
m Assists in planning and coordination with staff to improve and /or maintain customer satisfaction.

Accountability Freedom to act:

List of major

Food Service Lead

Accountability
m Implement approved customer service programs.
m Assists in interviewing candidates, recommends hiring and terminating employees.
m Coaching, Excel planning, and performance reviews as assigned.
m Provides customer appropriate listening for all customers
m Makes changes to daily schedules to ensure timely, accurate service schedules
m Maintains confidentiality.
m Ensures process improvement, improving accuracy, timeliness, teamwork, cost-effectiveness & professionalism.
m Responsible for ensuring inventory and ordering and storage of all food and supplies.
m Responsible for budget compliance for unit
m Assists inappropriately ordering and storing food/supplies to control costs and minimize waste

Impact: Volume, expense budget including personnel (or Indeterminate)
m Expenses: $175,000.00 Food Budget Assists in Controlling Monthly Inventory and Expenses
m Personnel: Leads one to twelve persons

_Physical Requirements_ (if any) Describe the physical effort required in the job: Walking, lifting, standing, sitting in awkward positions, etc. Is the effort steady, frequent, or occasional, etc.

m Frequent twisting, bending, stooping on daily basis.
m Pulling and pushing heavy carts (Loaded carts weight approx. 50 lbs.)
m Standing continuously and extensive walking
m Fast-paced working conditions at peak times
m Heavy lifting of equipment, supplies occasionally lifting of up to 50 lbs.

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At North Mississippi Health Services, our mission is to "continuously improve the health of the people of our region." Our vision is to "provide the best patient and family-centered care and health services in America." We believe that fulfilling our mission and vision calls us to embrace the best people that form incredible connections to our patients and families.

We take pride in celebrating everything that makes you uniquely you - your talents, your perspectives, and your passions. At North Mississippi Health Services, we believe in connecting your passion with a purpose. When you are part of our team, you know what connected feels like.

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