Food Service Lead

• The Lead is responsible for supervising 10-30 people per shift. Conducts opening and closing procedures of the main kitchen and cafeteria. Prepares daily work assignments/work roster. Monitors work progress and assists when needed. Meets scheduled start times for tray line and is ready to open cafeteria with all food set-up. Coordinates tray line cart delivery system based on time schedule. Supervises catering food preparation and/or set-up and/or delivery.
• The Lead is responsible for ensuring food is produced in compliance with regulatory requirements. Assures that catered food is prepared and marked as needed. Oversees that food sanitation practices are followed by employees and performs a "Coach and Counseling" with employees when potential cross contamination is observed. Orders food for the cafeteria in a timely manner and in quantity that is based on volume. Assures that food is stored/refrigerated in a timely manner. * Orders food items, as necessary, from vendors.
• The Lead is responsible for cash controls, receiving change orders, and setting up cashiers for their shifts. Counts, banks, and verifies with the cashier present. Records cash variances in log book or on spreadsheet (depending on which campus). Counts all food received and assures that invoice matches goods delivered. Practices safe cash handling and assures that the safe door always remains locked. Reviews with dining hosts where room service money is kept and returned to safe. Records and supervises food being distributed to other departments.
• The Lead is responsible for the daily sanitation of the kitchen and cafeteria. Conducts weekly sanitation inspections. Assures that dish machine is cleaned and de-limed as scheduled. Assures that chemicals are labeled properly and stored in the appropriate container. Trains employees on cleaning procedures for all areas. * Maintains a sanitation score from Peoria Health Department at a PASS

The Food Service Lead is responsible for the daily operation of the respective area of assignment, i.e. the kitchen or cafeteria. The Lead ensures the quality, appearance, and the appropriateness of food for patients, visitors, medical staff, catering, and employees while assisting with the direction of 10-30 employees on a shift.