At Moffitt Cancer Center, we strive to be the leader in understanding the complexity of cancer and applying these insights to contribute to the prevention and cure of cancer. Our diverse team of over 9,000 are dedicated to serving our patients and creating a workspace where every individual is recognized and appreciated. For this reason, Moffitt has been recognized on the 2023 Forbes list of America’s Best Large Employers and America’s Best Employers for Women, Computerworld magazine’s list of 100 Best Places to Work in Information Technology, DiversityInc Top Hospitals & Health Systems and continually named one of the Tampa Bay Time’s Top Workplace. Additionally, Moffitt is proud to have earned the prestigious Magnet® designation in recognition of its nursing excellence. Moffitt is a National Cancer Institute-designated Comprehensive Cancer Center based in Florida, and the leading cancer hospital in both Florida and the Southeast. We are a top 10 nationally ranked cancer center by Newsweek and have been nationally ranked by U.S. News & World Report since 1999.
Working at Moffitt is both a career and a mission: to contribute to the prevention and cure of cancer. Join our committed team and help shape the future we envision.

Summary

Position Highlights:

 The Food Services Team Lead guides and directs Moffitt Magnolia Campus (MCC) operations and closing procedures, as well as guest relations and daily required record keeping. This position oversees coworkers in support of daily production needs and provides education and day-to-day direction to café staff. This position maintains adequate food and supply stock to the areas. The position will need general cash register knowledge able to perform refunds, cash out, and closing procedures. General food preparing skills to assist with employee meals, break times and time off. This position assumes responsibility for sanitary production, holding and storage of all food and supplies, and facilitates menu rollouts and recipe changes.

The Ideal Candidate

Superior customer service, communication, food service operation and organizational skills Proficient with all relevant food service equipment and demonstrated moderate technical skills – i.e MS office

 

 Responsibilities:  

Inventory Control  

Rotates all product using first in / first out ("FIFO") method, ensuring potentially out of date product is utilized first. Ensure all areas are well stocked and ready for service

 

Preparation and Production

Ensures recipes are used in production of foods. Directs production duties and communicates daily tasks and deliverables to team members. Trains, teaches, and reports progress of coworkers to Food service Supervisor. Performs all production functions and ensures use of excess food; directs coworkers to ensure service of food at correct time, temperature, texture, etc.

 

Sanitation and Equipment

Operates all cooking equipment according to manufacturer's instructions     Reports faulty equipment and unsafe equipment temperatures to Supervisor for repairs. Ensures all equipment is cleaned following manufacturer's instructions and enforces overall Department sanitation. Monitors, directs, and enforces sanitation procedures for thawing, holding, production, and storage for all food. Maintains refrigeration temperature log pursuant to all regulatory standards.

 

Cash Handling

Operates cash register and follows policies and procedures outlined in "Cash Handling Procedure" department documentation. Monitors coworkers to ensure proper cash handling procedures. Maintains adequate par of bills and coin via change orders and deposit drops via courier to bank. Communicates deposits to Supervisor on daily basis  

Scheduling

Alerts Supervisor of employee paid time off ("PTO") in advance of upcoming schedules. Works diligently with Supervisor to eliminate any potential overtime.

 

Customer Relations.

Maintains friendly, customer focused atmosphere in café, patients, and visitors. Other duties as assigned

Credentials and Qualifications:

High School Diploma required Minimum five (5) years in food service capacity; two (2) of which working in an institutional food service environment

Preferred – Associates Degree

Food Safety Manager Certification