What are the responsibilities and job description for the Food Services Lead position at North Mississippi Health Services?
Posting Description At North Mississippi Health Services, our mission is to “continuously improve the health of the people of our region.” Our vision is to “provide the best patient and family-centered care and health services in America.” We believe that fulfilling our mission and vision calls us to embrace the best people that form incredible connections to our patients and families. We take pride in celebrating everything that makes you uniquely you – your talents, your perspectives, and your passions. At North Mississippi Health Services, we believe in connecting your passion with a purpose. When you are part of our team, you know what connected feels like. #WhatConnectsYou Job Description Basic Requirements: Leads staff to ensure safe, cost effective and quality food services. Provides positive leadership to staff in order to meet Hospital’s & Department goals & objectives. Demonstrates adherence to NMHS’ Mission, Vision, and Values Statement & to Service Excellence Standards and serves as a role model to staff. Communications: Assists in all written and oral communications regarding operations and schedule changes. Participates in training and Inservice Education. Coordinates all internal and external customer services to best meet needs of customers. Assists in compiling and submitting data and reports appropriately and on a timely basis. Communicates effectively and timely with all internal & external customers. Budget: Participates in meeting budget and works with staff towards the most efficient use of food and supplies. Assists in appropriately ordering and storing food/supplies to control costs and minimize waste. Assists in prioritizing, delegating, scheduling, & evaluating work & staff assignments for maximum efficiencies. Must utilize FNS order guides and menus. Safe Food Handling & Sanitation Leads staff to follow proper food safety procedures and proper documentation of required monitors. Actively participating in FNS’s HACCP (Hazard Analysis Critical Control Points) Program. Coordinating /participates in cleaning & sanitation of assigned areas to meet the State Health Standards. Maintains assigned HACCP monitors-and all other departmental documents Requirements: Able to analyze and solve basic arithmetic problems. Knowledge of receiving, storage, issuing and inventory controls Ability to communicate effectively orally and in writing Must be able to speak and read English. Customer oriented and able to deal effectively with internal and external customers. Must be ability to take and pass the Serve-Safe Food Handling course within a year Knowledgeable of Food Service Health Code Regulations and of kitchen sanitation, cleaning, and safety of employment Basic computer knowledge is desirable.
