Senior Lead - Food Services

    
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 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 unit.  Individual may purchase equipment and supplies within budgeted amounts.
m  Assists in appropriately 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. 
mUnderstands and ensures regulatory and code compliance (JCAHO, OSHA State Board of Health)
m  Coordinating / participates 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.

Job Knowledge:
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

Variable