Food Services Team Lead

Title: Lead Position

HR ID#: 01-8053-000109

Department: Nutrition and Food Service

Reports to: Operations Supervisor

Date Description Last Revised/Approved: August 15, 2024

Job Summary:

Under the general direction of the Retail Operations Manager and Operations Supervisor, can be assigned to any of the four positions outlined below under this manager' supervision.

Performs in the role of every position in your department as required. Communicates in an effective, concise, and courteous manner with all members of the Food Service staff as well as with other departments.

Essential Functions:

Lead Position:

• Function as the lead role to all Food Service Workers for daily operations. Acts as liaison for Food Service Workers team.

• Maintain a high level of customer service and ensure everyone else follows your lead.

• Ensure orders are placed on schedule and items are always available to staff and customers.

• Maintains quality assurance of food and temperature logs up today.

• Monitor and report any broken or malfunctioning of equipment and place order if necessary.

• Assist to make sure Charlie's is staffed every shift.

• Follow and enforce cash handling rules.

• Maintains a clean and efficient workstation.

• Rejects any unacceptable food items and requests replacement items.

• Follows proper food handling techniques per, TJC, Eco Sure, and local agencies.

• Ensures the integrity of stored food items and appearance is up to standards.

• Performs other duties as requested.

• Rejects any unacceptable food items and requests replacement item.

• Maintains a clean and efficient workstation.

• Follows proper food handling techniques per DPH, TJC and local agencies.

• Ensures the integrity of stored food items in the space.

• Directs staff to change assignments as needed to ensure customer satisfaction.

• Keep trach of events and check requests, invoices, and reporting.

• Performs other duties as requested.

Catering & Events

• Coordinate appointments and scheduling of events on the calendars.

• Act as the point of contact for all meetings and events.

• Manage equipment including research, purchase, and installation of AV products.

• Document activities prior to and during the events for internal and external communications using EMS.

• Coordinate details of events such as conferences, charity events, business meetings, parties, employee appreciation events and virtual events.

• Work with the Executive Chef and Catering Manager to prepare food for event.

• Coordinate and schedule staff and temps for setup and breakdown of meetings and events.

• Identify proper planning layout of seating and decorations.

• Support scheduling of speakers, vendors, and participants.

• Coordinate and monitor event timelines and ensure deadlines are met.

• Initiate, coordinate and/or participate in all efforts to publicize event.

• Design and/or promotional materials.

• Support presentation

Qualifications:

• High school or vocational school graduate, some college preferred.

• 3-5 years of food service experience preferred.

• Knowledge of food service kitchens, including standards of safety and cleanliness.

• Demonstrates strong communication skills, including the ability to read and understand English. Must be able to comprehend and take appropriate action quickly. Must be able to communicate in written and verbal form with clarity and professionalism.

• Ability to work independently, completing assigned tasks safely and correctly, demonstrating good time management skills.

• Ability to follow through on instructions.

• Ability to demonstrate excellent customer service skills, ensuring all actions reflect program's service goals. Must be able to take initiative and ownership of concerns, following up appropriately.

• Ability to demonstrate commitment to team members and patients through flexibility and strong work ethic.

• Must demonstrate computer literacy, including speed and accuracy and the ability to learn and use new computerized systems.

• Must demonstrate excellent organizational skills, including ability to multi-task effectively, completing all tasks accurately and while maintaining customer service standards.

• Neat, professional appearance.

SUPERVISORY RESPONSIBILITY (if applicable): Managing and scheduling part time staff to help setup and break down meetings and events.

WORKING CONDITIONS: Duties may involve activities with exposure to dirt, excessive heat and cold temperatures, wet floors, noise, large cooking and cleaning equipment.

Physical Environment:

Satisfactory physical environment with occasional distraction from machine or related noise, or exposure to unpleasant elements such as chemical fumes, dust, or temperature variations.

Physical Standards of Job Description:

• Constantly - 75% or more of the worker's time is spent in the activity

• Frequently - 25% to 75% or more of the worker's time is spent in this activity

• Occasionally - 5% to 25% or more of the worker's time is spent in this activity

• Rarely - under 5% or more of the worker's time is spent in the activity

• N/A - not applicable

Basic activity being performed

C

F

O

R

N/A

Comments

Walking

Standing

X

Sitting

with back support

X

without back support

X

Reaching

Overhead

X

Forward

X

Lateral

X

Low

X

Stooping

X

Bending at waist

X

Crouching

X

Bending at knee

X

Kneeling

X

Climbing

X

Crawling

X

Twisting

X

Balance

X

Other:

Other:

Pushing Tasks by weight

5 lb

X

5-15 lb

X

15-40 lb

X

40-75 lb

X

75-100 lb

X

Pulling Tasks by weight

5 lb

X

5-15 lb

X

15-40 lb

X

40-75 lb

X

75-100 lb

X

Lifting Tasks by weight

5 lb

X

5-15 lb

X

15-40 lb

X

40-75 lb

X

75-100 lb

X

Sensory Requirements

Yes

No

Comments

Visual Activity

Close paper work

X

CRT used

X

Color vision required

X

Visual monotony

X

Hearing Activity

Conversation

X

Monitoring Equipment

X

Telephone

X

Transcription

X

Background Noise

X

Sensory Discrimination

Hot/Cold

X

Sharp/Dull

X

The above is intended to describe the general contents and requirements of work being performed by people assigned to this position. It is not intended to be construed as an exhaustive statement of all duties, responsibilities or skills of personnel so classified.

Qualifications

• Qualifications:
  
  • High school or vocational school graduate, some college preferred.
  
  • 3-5 years of food service experience preferred.
  
  • Knowledge of food service kitchens, including standards of safety and cleanliness.
  
  • Demonstrates strong communication skills, including the ability to read and understand English. Must be able to comprehend and take appropriate action quickly. Must be able to communicate in written and verbal form with clarity and professionalism.
  
  • Ability to work independently, completing assigned tasks safely and correctly, demonstrating good time management skills.
  
  • Ability to follow through on instructions.
  
  • Ability to demonstrate excellent customer service skills, ensuring all actions reflect program's service goals. Must be able to take initiative and ownership of concerns, following up appropriately.
  
  • Ability to demonstrate commitment to team members and patients through flexibility and strong work ethic.
  
  • Must demonstrate computer literacy, including speed and accuracy and the ability to learn and use new computerized systems.
  
  • Must demonstrate excellent organizational skills, including ability to multi-task effectively, completing all tasks accurately and while maintaining customer service standards.
  
  • Neat, professional appearance.

EEO Statement

Newton-Wellesley Hospital will provide equal employment opportunities to all applicants and employees without regard to race, color, religion, gender age, national origin, disability, marital status, genetic information, veteran