Team Leader Food Services Job

Children's Health - Food Services Careers

Job Number: 42630

Location: Dallas, TX

Date Posted: 12-3-2016

Description:

Position Summary

The Food Service Team Leaders may act in the role of a Sous Chef, Patient Services Lead, Catering Lead, or Production Lead. The role of the Team Lead/Sous Chef is to manage the preparation and/or execution of culinary delights for our patients, families and guests; While ensuring a high level of performance, patient/guest/employee satisfaction is a key priority. The Team Lead/Sous Chef is responsible for the daily management of all aspects of the Food Service Operation/ Production/Catering and Patient Services Team(s). The Patient Services lead will continually monitor operational performance though competency checks, audits, and assessments and will develop/implement actions to address deficiencies. The Catering Lead manages the execution and delivery of culinary delights to patients, families and guests while ensuring a high level of performance, guest satisfaction, and employee satisfaction.

Essential Duties and Responsibilities

  • Drives employee satisfaction through effective rounding and follow thru.
  • Daily Management of the Food Service Team to include Production/Patient Services/Catering/Retail
  • The Production Team Lead will oversee the following: purchasing of required foods needed for Food Service Production while maintaining accurate purchasing compliances; assist executive chef with menu development, business development, staffing, scheduling, training and education.
  • The Catering Team Leader will oversee the daily management of the catering team and manage CAterTrax (software) to ensure that clientele are adequately serviced and all needs are met to best of our ability. Will assist with room reservation to ensure ample break down/set up; assists executive chef with menu development, staffing, etc. Conduct daily audits.
  • The Patient Services Team Leader will supervise, staff, train and conduct rounding and manage the performance of food service team members. The incumbent will recognize and adopt activities appropriate to the specific needs of the patients we serve and demonstrate knowledge of specific issues related to our patient population. Will serve as a liaison between the dietetic staff and food services.
  • HACCP focused with TDH and City regulatory requirements in mind.
  • Ongoing and initial training of staff to ensure compliance capabilities
  • Recognizes and adopts activities appropriate to the specific needs of the patients we service and demonstrates knowledge of specific issues related to our population.
  • Staff evaluations/conflict resolution/development/reprimand.
  • Needs extensive mathematical and analytical skills to oversee and make recommendations to budget/cost control/financial reports and other analytical reporting
  • Daily use of Odyssey/Kronos/Micros
  • Assist Food Service Department as needed with additional duties
  • Identifies areas of risk/problems advises food service leadership. Works on resolution while keeping leadership informed.

Qualifications

Education

  • Two-year Associate’s degree or equivalent experience preferred

Licenses & certifications

  • CDM (Certified Dietary Manager) for Patient Services Lead role preferred
  • Culinary School for Retail/Sous Chef role preferred

Experience

  • 3-5 Years leadership experience
  • Related work experience preferred

Specific knowledge, skills, and abilities

  • Ensure that the customer perspective is a driving force behind business decisions and activities; craft and implement service practices that meet customers' and own organization's needs.
  • Use appropriate interpersonal styles to establish effective relationships with customers and internal partners; interact with others in a way that promotes openness and trust and gives them confidence in one's intentions.
  • Set high standards of performance for self and others; assume responsibility and accountability for successfully completing assignments or tasks; self impose standards of excellence rather than having standards imposed.
  • Assimilate and apply new job-related information in a timely manner.
  • Develop and use collaborative relationships to facilitate the accomplishment of work goals.
  • Identify and understand issues, problems, and opportunities; compare data from different sources to draw conclusions; use effective approaches for choosing a course of action or developing appropriate solutions; take action that is consistent with available facts, constraints, and probable consequences.
  • Provide feedback, instruction, and development guidance to help others excel in their current or future job responsibilities; plan and support the development of individual skills and abilities.
  • Take prompt action to accomplish objectives; take action to achieve goals beyond what is required; be proactive.
  • Deal effectively with others in an antagonistic situation; use appropriate interpersonal styles and methods to reduce tension or conflict between two or more people.
  • Effectively manage one's time and resources to ensure that work is completed efficiently.
  • Accomplish tasks by considering all areas involved, no matter how small; showing concern for all aspects of the job; accurately checking processes and tasks; being watchful over a period of time.
  • Set high standards of performance for self and others; assume responsibility and accountability for successfully completing assignments or tasks; self impose standards of excellence rather than having standards imposed.
  • Assimilate and apply new job-related information in a timely manner.
  • Clearly convey information and ideas through a variety of media to individuals or groups in a manner that engages the audience and helps them understand and retain the message.

Physical Demands

  • Medium - Exerting 20-60 lbs. occasionally, 10-25 lbs. frequently, or up to 10 lbs. constantly.


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