Food Nutrition Lead

Cheyenne Regional Medical Center•Cheyenne, WY

About The Position

Works as a team member of Food & Nutrition Services. Assists leadership in supervising and leading Food & Nutrition Services operations. Here is What You Will Be Doing: Assists leadership in supervising and leading room service activities; aids staff with patient ticket orders and assembling patient trays according to written instructions; ensures accuracy of tray with patient's physician ordered diet; implements cash controls and ensure proper cash handling. Assists and leads staff in food prep and side duties as assigned, stock and maintain tray line supplies; aid in retail area including Café 214; assists with tray delivery and pick up and in the dish room when needed. Assists with transportation of product to satellite locations. Communicates effectively with other members of the kitchen and room service staff ensuring the effective preparation and flow of food production, tray assembly and delivery. Reports to management team, keeping leadership informed of daily work-related items. Follows Hazard Analysis Critical Control Point (HACCP)/ServSafe procedures ensuring proper sanitation and safety standards. Records and maintains HACCP records according to established department guidelines. Demonstrates stewardship through inventory and food waste control. Acts as primary leadership team member when supervisor, manager or director are unavailable.

Requirements

Associate’s degree or higher • OR, High school diploma (or Equivalent Certificate from an accredited program) and two (2) or more years of job-related experience
90 Days: ServSafe Certification within 90 days of start date
Excellent verbal, written and interpersonal communication skills
Ability to read and follow written instructions and recipes
Ability to use proper phone etiquette, scripting calls and following protocols
Intermediate computer skills and the ability to operate the food service computer system for meal selection and correction
Ability to perform basic mathematic calculations
Knowledge of Point-Of-Sale (POS)/cash register system
Ability to work independently with excellent organizational skills, sound judgment and attention to detail
Ability to handle multiple tasks simultaneously
Ability to work in a high volume and high stress environment with varying hours and shifts
Knowledge of hospital therapeutic diet orders

Nice To Haves

Associate’s degree in culinary arts, nutrition, or related field
Additional credentials/certifications through CDR and/or American Society of Parenteral and Enteral Nutrition (ASPEN) and/or Certified Nutrition Support Clinician (CNSC)
Experience in a supervisory role

Responsibilities

Assists leadership in supervising and leading room service activities; aids staff with patient ticket orders and assembling patient trays according to written instructions; ensures accuracy of tray with patient's physician ordered diet; implements cash controls and ensure proper cash handling.
Assists and leads staff in food prep and side duties as assigned, stock and maintain tray line supplies; aid in retail area including Café 214; assists with tray delivery and pick up and in the dish room when needed.
Assists with transportation of product to satellite locations.
Communicates effectively with other members of the kitchen and room service staff ensuring the effective preparation and flow of food production, tray assembly and delivery.
Reports to management team, keeping leadership informed of daily work-related items.
Follows Hazard Analysis Critical Control Point (HACCP)/ServSafe procedures ensuring proper sanitation and safety standards. Records and maintains HACCP records according to established department guidelines.
Demonstrates stewardship through inventory and food waste control.
Acts as primary leadership team member when supervisor, manager or director are unavailable.