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Waverly Health Center Lead Aide - Nutrition Services 1.0 FTE in Waverly, Iowa

SCHEDULE

FTE: 1.0

PRIMARY FUNCTIONS

Responsible for the general supervision and problem-solving of Nutrition Services staff.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  1. Food Preparation and Meal Service

  • Communicates budgetary needs to Manager and/or Supervisor.

  • Assists with orders food and supplies within budgetary guideline to meet patient, café and catering needs.

  • Ensures correct items are received.

  • Recommends equipment purchases/replacements.

  • Ensures that food and leftovers are used in a timely manner to eliminate waste.

  • Manages inventory with Supervisor.

  • Extends and standardizes recipes, catalogs recipes.

  • Assists with calculation and posts production sheets for menu items.

  • Assisting with planning and preparing cafeteria menu, daily worksheets, and recipes

    1. Quality Compliance

  • Ensures Diet Manual guide­lines are followed in all food service operations.

  • Ensures food preparation for optimum nutrition and economic handling of food, as well as efficient usage of time.

  • Checks food for flavor, temperature, and appearance on a regular basis to ensure guidelines and standards are being followed.

  • Makes frequent inspections of all work, storage, and serving areas to determine that regulations are followed.

  • Maintains knowledge of current guidelines, regulations, and procedures of department

    1. Department Records

  • Keeps equipment manuals of department.

  • Compiles and files records and reports for department

  • Updates SDS information

    1. Staff Development

  • Works in collaboration with the Manager and Supervisor on staff issues as dictated by circumstances.

  • Acknowledges employee accomplishments.

  • Determines and assigns areas of responsibility and accountability to support food production and delivery operations.

  • Works collaboratively with Manager and Supervisor to build a team with diverse skills and strengths by assisting in selecting the best candidate for each position.

  • Coordinates with Manager and Supervisor ongoing educational opportunities for staff

  • Oversees employee scheduling along with Supervisor; recommends appropriate staffing needs and pattern to Manager.

  • Ensures that all new staff are oriented completely to the department and their job duties.

  • Ensures that all staff understand special diets and assemble trays correctly.

    1. Sanitation and Safety

  • Makes and maintains cleaning schedules for department.

  • Ensures staff adhere to sanitation and safety standards.

    1. Fills nutrition services aide or cook positions when needed.

    2. Department Operations

  • Assists with operations and projects of department.

  • Consults with Manager and Supervisor on any decisions or changes.

  • Assumes responsibility of department in absence of Supervisor.

  • Ensures that quality, timely meal service is delivered.

  • Utilizes Diet Manual, room service menus, and diet report to verify accuracy of patient trays.

    MINIMUM REQUIREMENTS

  • Education, Experience, and Training

  • Must possess high school diploma or equivalent.

  • Must have successfully completed 8-hour Food Safety Training and Certification Exam (Serve Safe).

  • Previous experience in healthcare food service preferred.

  • Experience in supervision or kitchen management preferred.

  • In-depth knowledge of all aspects of food preparation with the ability to train assigned staff.

  • Must exhibit strong skills in leadership, communication, mentoring, advocacy, critical and systems thinking.

  • Must exhibit strong communication and mentoring.

  • Must be able to read, speak, and write fluent English.

  • Ability to learn and navigate computer systems including the online training modules, the employee timesheet and the performance appraisal system. Job specific systems are also required.

  • Physical Requirements

  • Sitting – Approximately 20% of shift.

  • Standing – Approximately 40% of shift.

  • Walking – Approximately 40% of shift.

  • Lifting – Approximately 50 pounds.

  • Twisting – Infrequent.

  • Bending – Moderate.

  • Squat/Kneel – Approximately 25% of shift.

    WORK ENVIRONMENT

  • May come in contact with hazardous chemicals or treatment modalities.

  • The possibility exists of exposure to communicable disease due to working in a healthcare environment.

  • Involvement in patient care may result in unavoidable work-related illnesses.

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