"Alerted.org

St. Luke's is proud of the skills, experience and compassion of its employees. The employees of St. Luke's are our most valuable asset! Individually and together, our employees are dedicated to satisfying the mission of our organization which is an unwavering commitment to excellence as we care for the sick and injured; educate physicians, nurses and other health care providers; and improve access to care in the communities we serve, regardless of a patient's ability to pay for health care.

The Team Leader provides patients, visitors, and co-workers with outstanding customer service. Leads and supervises Food and Nutrition Service activities and the work of the food servers, dish machine operators, food handlers, cashiers, caterers, and clinical aides following established policies and procedures.

Job Duties and Responsibilities:

+ Assigns personnel so that all essential tray line, cafeteria, and sanitation positions are covered with properly trained personnel.

+ Covers shorthanded areas by the least expensive method within established guidelines.

+ Documents late, excused/unexcused absences, and performance problems.

+ Monitors the performance of Food and Nutrition Services staff. Corrects problems that arise.

+ Demonstrates a thorough understanding to department, policies, and procedures and makes recommendations for corrective actions when necessary.

+ Completes the pre-service checklist assuring that all serving equipment is functioning properly, all food item temperatures comply with department standards and that each station is stocked well enough to complete the meals service in progress.

+ Ensures that all special orders and special diet items are prepared, present, portioned properly, and labeled. Approves substitutions when necessary.

+ Monitors the entire meal service and ensures that food is served properly, attractively, in order, and delivered in a timely fashion. Returns unacceptable food to production.

+ Checks all tray line and cafeteria stations to ensure that they are cleaned and sanitized before employees go on break, and again before they leave.

+ Ensures that all dishes and utensils are cleaned, sanitized, and properly re-stocked in time for the next meal service deadline.

+ Oversees that all employees are working in a safe, sanitary manner and a safe environment is maintained. Reports and documents accidents promptly.

+ Monitors computer, process meal changes, handle phone calls promptly and courteously, and calculates routine special diets.

+ Processes cash, receipts, and reports in accordance with departmental policies.

+ Cleans and maintains work area at all times, scheduling special cleaning projects with your supervisor for down times.

+ Prioritizes work assignments.

+ Reports for work at scheduled time in proper uniform with the ability to perform all assigned duties.

+ Practices good personal hygiene and grooming standards.

+ Displays a commitment to PCRAFT values.

+ Adheres to all hospital and departmental policies.

+ Adheres to all DOH, Joint Commission and other regulatory agency guidelines as appropriate.

+ Conducts work within hazard analysis and critical control points (HACCP) guidelines as appropriate and adheres to all departmental sanitation procedures.

+ Adheres to all established systems and training programs to provide a safe environment. Complies with all OSHA regulations and other local, state and federal regulations.

In addition to the tasks listed above, any other duty as assigned by direct supervisor.

Physical and Sensory Requirements:

Walking for up to 7 hours, 30 minutes at a time; sitting for up to 1 hour at a time and standing up to 1 ½ hours for 30 minutes at a time. Frequently uses handling and occasionally twisting/turning, lifting (1-50 lb.), carrying (1-50 lb.), pushing (1-50 lb.), and pulling (1-50 lb.). When performing essential functions, occasionally involves with stooping/bending, climbing, reaching above shoulder level. Employee must have the ability to hear normal conversation, have general vision, far vision, and peripheral vision.

Working Conditions:

Works in clean, well-lit, well ventilated kitchen and servery. Must be able to withstand heat while working around stove, ovens and changes in temperature when going in/out of refrigerated or deep freeze areas. Must be aware of the dangers of cuts and burns while working with kitchen equipment. Must exhibit safety awareness in working areas with wet, slippery floors and exposure to hazardous materials.

Training and Experience:

Previous supervisory experience, preferred but not necessary. Specific on-the-job training will be provided.

Please complete your application using your full legal name and current home address. Be sure to include employment history for the past seven (7) years, including your present employer. Additionally, you are encouraged to upload a current resume, including all work history, education, and/or certifications and licenses, if applicable. It is highly recommended that you create a profile at the conclusion of submitting your first application. Thank you for your interest in St. Luke's!!

St. Luke's University Health Network is an Equal Opportunity Employer. (http://www.slhn.org/EOE)