• Demonstrates the knowledge and skills necessary to provide care appropriate to the age of patients served. This includes knowledge of the physical and psychological needs of patients served and the ability to respond appropriately to those needs.
• Provides leadership to the team on assignments and scheduling. Participates in the completion of work tasks and assists the team with complex work tasks or problem areas. Acts as the "go to" resource for the team. Typically provides input into performance reviews, staff training & development for the team and provides input regarding work assignments. Monitors the completion of work tasks by the team.
• Promotes positive employee engagement, teamwork, mutual respect and safety work practices.
• Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities, and improvement objectives with direct reports.
• Oversees and conducts new employees in training as well as in-service training to meet all requirements for a competent staff.
• Responsible for all catered events; including the timely set up of all food items, attractive service and clean up/retrieval. May be required to work special functions as needed or assigned by management.
• Mediates patient concerns regarding meal service assuming the role of patient advocate regarding food services and taking ownership of a problem and assuring a positive outcome.
• Responsible for the accurate and timely assembling patient trays, assuring that all items correspond to the diet and preferences in accordance with the department guidelines, as assigned.
• Maintains sanitation procedures for all areas of the department.
• Maintains temperature sheets for the department.
• Maintains ways of cost saving for the department.
• Oversees that appropriate dates and items are on all refrigerated food items daily.
• Controls unnecessary waste of food items.
• Identifies malfunctioning equipment and contacts maintenance for service.
• Performs other work assignments by request of management.
• Utilizes the appropriate personal protective equipment as needed.
• Operates thermal printer and PC with tray tracker as assigned.

Education, Experience and/or Skills Required:

• High School Diploma or GED; Associate degree preferred
• A minimum of three years of previous food service experience in a healthcare environment
• Excellent organizational, communication and math skills
• Capacity to be a team player and problem solver
• Demonstrated ability to learn nutrition and understand diet modifications
• Capability to handle stress and adapts to changes in the workplace.
• Ability to tolerate working in patient care areas in varied situations.
• Always present a professional appearance

License/Certification Required:

• State of Florida Food Handler Training Certificate within 30 days of start date of position or
• ServSafe® Food Service Worker Certificate required within three months of start date of position.

• Maintain your required licenses, certifications and mandatory skill updates as needed
• Comply with all policies, local, state and federal laws and regulations.
• Provide other duties of other team members.
• Perform other duties as assigned.

• May serve as an interim department leader depending on need

• Must be able to lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds, walk, climb stair or ladders, stand on feet for extended periods of time, etc.
• Subject to frequent interruptions.
• Work schedule may include working beyond typical schedule, including weekends and holidays.