Position Summary: 

The Food and Nutrition Lead directs and oversees daily services of the Nutrition Service department. Actively participates in daily operations of trayline, cafeteria, dishroom, production or other areas as assigned and coordinates all aspects of food service for patients, employees and visitors.  Ensures adequate daily staffing, works assigned shifts, and ensures timeliness and optimal quality standards of service within the guidelines and budget established.  Trains and orientates new employees and provides documentation for performance evaluations.  The Food and Nutrition Lead assumes leadership responsibilities in the absence of a Supervisor/Manager.

Minimum Qualifications:

Required

High School Diploma or EquivalentServSafe Food Protection Manager CertificationOne (1) year of work experience in food service

Preferred

One (1) year of work experience in leadership role

Essential Job Functions:

In addition to the essential functions of the job listed below, employees must have on-time completion of all required education as assigned per DNV requirements, Bozeman Health policy, and other registry requirements.

Development:

Meets competency assessment performance criteria in assigned areas of department within six (6) months of hire.Participates in team meetings, recipe and menu development, and assigned improvement projects.Actively participates in the development and training of assigned employees.

Coordinates daily operations:

Provides hands-on support to employees and coordination of daily activities.Participates and coordinates food services for patients, employees, and visitors including working on trayline, cafeteria services, dishroom, production, and other areas as assigned.Ensures adequate daily staffing, timeliness, and optimal quality standards of service.Trains new employees and assists Supervisors in verification of competency performance criteria. Ensure and maintains optimal sanitation and safety standards.Communicates and coordinates food services with nursing and other departments in the absence of the Supervisor/Manager.Participates with leadership to assess, measure, and improve departmental performance.Leads, teaches, inspires, helps and consistently demonstrates hospital system behavioral standards.

Safety and Sanitation:

Demonstrates, practices, assists in teaching, and monitors employee compliance to food safety practices.Ensures a high level of equipment, storage, and work areas consistently meet sanitation requirements.Reports any unsafe equipment conditions to Supervisor/Manager.Ensures employees are following all accident prevention and employee safety practices at all times. 

Collaboration and Teamwork:

Participates in and supports a positive team work environment.Works closely with other staff to coordinate food preparation and ensure timely delivery of orders.Supports the Nutrition Services team by training to perform additional duties that may include but are not limited to dishwashing, cleaning, stocking supplies, organizing storage and work areas, preparing food, or operating the cash register and receiving payments from cafeteria customers.  At any time during a work shift, the employee may be assigned to perform other duties in order to meet patient, customer, and department needs.

Knowledge, Skills and Abilities

Demonstrates sound judgment, patience, and maintains a professional demeanor at all timesExercises tact, discretion, sensitivity, and maintains confidentialityPerforms essential job functions successfully in a busy and stressful environmentLearns current and new computer applications and office equipment utilized at Bozeman HealthStrong interpersonal, verbal, and written communication skillsAnalyzes, organizes, and prioritizes work while meeting multiple deadlines

Schedule Requirements

This role requires regular and sustained attendance.The position may necessitate working beyond a standard 40-hour workweek, including weekends and after-hours shifts.On-call work may be required to respond promptly to organizational, patient, or employee needs.

Physical Requirements

Lifting (Rarely – 30 pounds): Exerting force occasionally and/or using a negligible amount of force to lift, carry, push, pull, or otherwise move objects or people.Sit (Continuously): Maintaining a sitting posture for extended periods may include adjusting body position to prevent discomfort or strain.Stand (Occasionally): Maintaining a standing posture for extended periods may include adjusting body position to prevent discomfort or strain.Walk (Occasionally): Walking and moving around within the work area requires good balance and coordination.Climb (Rarely): Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like using feet and legs; may also use hands and arms.Twist/Bend/Stoop/Kneel (Occasionally): Twisting, bending, stooping, and kneeling require flexibility and a wide range of motion in the spine and joints.Reach Above Shoulder Level (Occasionally): Lifting, carrying, pushing, or pulling objects as necessary above the shoulder, requiring strength and stability.Push/Pull (Occasionally): Using the upper extremities to press or exert force against something with steady force to thrust forward, downward, or outward.Fine-Finger Movements (Continuously): Picking, pinching, typing, or otherwise working primarily with fingers rather than using the whole hand as in handling.Vision (Continuously): Close visual acuity to prepare and analyze data and figures and to read computer screens, printed materials, and handwritten materials.Cognitive Skills (Continuously): Learn new tasks, remember processes, maintain focus, complete tasks independently, and make timely decisions in the context of a workflow.Exposures (Rarely): Bloodborne pathogens, such as blood, bodily fluids, or tissues. Radiation in settings where medical imaging procedures are performed. Various chemicals and medications are used in healthcare settings. Job tasks may involve handling cleaning products, disinfectants, and other substances. Infectious diseases due to contact with patients in areas that may have contagious illnesses.

*Frequency Key:  Continuously (100% - 67% of the time), Repeatedly (66% - 33% of the time), Occasionally (32% - 4% of the time), Rarely (3% - 1% of the time), Never (0%).

The above statements are intended to describe the general nature and level of work being performed by people assigned to the job classification.  They are not to be construed as a contract of any type nor an exhaustive list of all job duties performed by the personnel so classified.

77312300 Nutrition Services (BHDH)