Lead Steward

Houston Methodist • Houston, TX

3d

About The Position

Lead Steward

FLSA STATUS
Non-exempt

Requirements

• High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.) preferred
• Two years of experience in food service or housekeeping progressive leadership in a large hospital, nursing home or other institutional environment
• Must have one of the following certifications: Food Handlers Permit - Accredited food handler training course approved by the Texas Department of State Health Services (TXDSHS) or by the American National Standards Institute (ANSI) Certified Food Manager - Obtain in 90 days; Once Food Service Manager Certification is obtained, Food Handler Permit is no longer required; Food Service Manager must be renewed every 5 years
• Demonstrates the skills and competencies necessary to safely perform the assigned job, determined through ongoing skills, competency assessments, and performance evaluations
• Sufficient proficiency in speaking, reading, and writing the English language necessary to perform the essential functions of this job, especially with regard to activities impacting patient or employee safety or security
• Ability to effectively communicate with patients, physicians, family members and co-workers in a manner consistent with a customer service focus and application of positive language principles
• Working knowledge of Serve Safe guidelines and Health department standards
• Knowledge of kitchen/food service equipment and sanitation principles
• Demonstrates active listening skills, giving full attention to what other people are saying
• Escalates concerns regarding staff to management appropriately
• Oversees equipment maintenance, storeroom and vendor issues

Responsibilities

• Serves as the lead person in the dish room and oversees the work of the FSA’s in the Patient Services unit.
• Responds positively to requests for assistance from customers, employees and visitors, using clear and professional communication to facilitate problem resolution.
• Responds to customer satisfaction, both urgent and routine requests, within established guidelines of the department.
• Escalates customer’s complaints to Supervisor/Manager.
• Oversees FSA’s in transporting of clean tray components to the designated areas throughout Patient Food Service tray line and the central kitchen.
• Provides input on employee performance for focal point review evaluations.
• Assists Manager in completing merits in a timely manner.
• Initiates recommendations for improvement of department scores for employee engagement, i.e. peer-to-peer accountability.
• Provides general lead responsibility for cleanliness and sanitation of the Patient Services kitchen including the dish room, reporting and recording maintenance issues and follow up.
• Inventories and provides inventory information to the manager regarding flatware, china, tray components, cleaning supplies, and paper goods for the dish room and central kitchen to maintain par levels.
• Assists at various stations as required during the dishwashing operation, e.g. sorts, rinses, rack the tray components, loads and unloads the dish machine, etc.
• Ensures cleaning schedules are adhered to in assigned areas.
• Provides lead responsibility and oversees the cleaning and sanitizing of the floors, walls, ceilings, food carts and equipment according to cleaning schedules, and in compliance with relevant local Food Ordinance and other regulatory agencies, e.g., Texas Department of Health, federal and state regulatory agencies, Hospital Quality Management committee and safety regulations.
• Utilizes chemicals appropriately.
• Conducts safety and sanitation inspections to meet all standards of the hospital and regulatory agencies.
• Reports accidents promptly and corrects minor safety hazards.
• Communicates with peers and management regarding any hazards identified in the workplace.
• Assists and adjusts work assignments to cover for unforeseen circumstances in the dish room area.
• Utilizes resources with cost-effectiveness and value creation in mind.
• Self-motivated to independently manage time effectively and prioritize daily tasks, assisting coworkers as needed.
• Completes approved number of required customer service and diet classes.
• Provides mandatory in-services and training as specified by hospital and department.
• Seeks opportunities to identify self-development needs and takes appropriate action.
• Ensures own career discussions occur with appropriate management.
• Completes and updates the My Development Plan on an ongoing basis.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED