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Responsibilities

Essential Key Job Responsibilities

1. Ensures employees follow healthcare food service industry standards, regulations, guidelines and procedures including monitoring and maintaining food temperatures during cooking, holding, and storage processes. Ensures processes and standards are met to avoid cross contamination. Ensures employees adhere to hygiene, food labeling, and food storage standards and maintains tools and equipment according to regulations and facility guidelines.

2. Leads food and nutrition service employees including ensuring menu and diet accuracy, proper meal portioning, presentation and delivery, patient discharge follow-up, etc. Provides direction and development to staff not adhering to policies and procedures.

3. Oversees food preparation and service to ensure the guidelines of menu and dietary requirements are met. Maintains foundational knowledge of recipe ingredients and food allergies in order to respond appropriately to dietary questions and concerns. Assists team members in applying organizational procedures and protocols to reduce the occurrence of errors related to dietary guidelines.

4. Trains new and existing employees to follow departmental policies and procedures. Assesses training progress and provides constructive feedback for improved performance. Supports leadership in employee performance reviews. Supports leadership in the training of nutrition services team members related to areas such as therapeutic diets, retail responsibilities and other departmental areas.

5. Other Duties as assigned by the Leader.

_The job summary and responsibilities listed above are designed to indicate the general nature of the work performed within this job. They are not designed to contain or be interpreted as a comprehensive inventory of all job responsibilities required of employees assigned to this job. Employees may be required to perform other duties as assigned._

Qualifications

Minimum Qualifications

Required Education and Experience

Two (2) years experience in food service or one (1) year hospital nutrition experience.

Preferred Education and Experience

High School Diploma, GED, or equivalent combination of education and experience.

Required Licensure and Certifications

FHP:- within 30 days or state requirement

FHP ANSI approved or ServSafe: TX

Required Minimum Knowledge, Skills, Abilities, and Training

None

Overview

Baylor St. Luke’s Medical Center is an internationally recognized leader in research and clinical excellence that has given rise to breakthroughs in cardiovascular care, neuroscience, oncology, transplantation, and more. Our team’s efforts have led to the creation of many research programs and initiatives to develop advanced treatments found nowhere else in the world. In our commitment to advancing standards in an ever-evolving healthcare environment, our new McNair Campus is designed around the human experience—modeled on evidence-based practices for the safety of patients, visitors, staff, and physicians. The 27.5-acre campus represents the future of healthcare through a transformative alliance focused on leading-edge patient care, research, and education. Our strong alliance with Texas Heart® Institute and Baylor College of Medicine allows us to bring our patients a powerful network of care unlike any other. Our collaboration is focused on increasing access to care through a growing network of leading specialists and revolutionizing healthcare to save lives and improve the health of the communities we serve.

Pay Range

$12.00 - $14.51 /hour

We are an equal opportunity/affirmative action employer.