The Team Leader, Nutrition Services assists the Supervisor, Nutrition Services, with daily communication, implementation, kitchen activity management, quality and process improvement, and safety, sanitation and infection control procedures. The Team Leader is responsible for unit oversight as assigned in the absence of Nutrition Services Supervisor.

Responsibilities include:
Oversees the planning and processing of meals and nourishments.

Oversees setup, build, and delivery of patient trays for neatness, accuracy and timeliness.

Oversees and/or prepares simple catering needs of other departments.

Communicates effectively with co-workers, CDM, department leadership and interdisciplinary staff to ensure ongoing awareness and collaboration.

Communicates food needs with the production team via count sheets in a timely manner.

Communicates with unit employees to provide assignments and ensure assignments are complete.

Encourages unit employees to achieve departmental goals and objectives.

Maintains knowledge, skills and expertise for effective delivery and service of all meals to patients.

Reviews department literature such as survey results and other information as requested by the Supervisor.

Provides training and cross-training to employees as needed. Consults with patients concerning diet.

Ensures accuracy, cleanliness and completeness of cafeteria line.

Plans, coordinates and adjusts daily work assignments based on employee ability and patient census to maintain productivity.

Ensures that refrigerator and freezer temperatures, food temperatures on steam tables, and dish machine temperatures are recorded daily.

Performs and documents a QI test tray monthly.

Performs pH checks of pot sinks and water buckets as assigned.

Practices and reinforces departmental food safety, sanitation and infection control procedures.

Reports safety hazards and equipment issues to Safety and Engineering departments immediately.

Education
High School Diploma/GED required. One year of Valley Health work experience will be accepted in lieu of High School Diploma or GED

Experience
One year food service-related experience preferred

Qualifications
Ability to communicate effectively, meet deadlines, attention to detail and work effectively under pressure required.

Ability to work as a management team member required.

Broad knowledge of food service operations.

Familiar with methods of procurement, preparation, serving, sanitation, storage and charging for services.

Basic computer knowledge required

FLSA Classification
Non-exempt

Physical Demands
8 A Dietary