Lead Food Services (Sous Chef)

At Houston Methodist, the Lead Food Services position is responsible for assisting in the operation of Food and Nutrition (FNS) services as lead staff member of a specific area. In the absence of the Manager or Coordinator, this position assists in maintaining employee schedules and must possess the appropriate job knowledge and skill to follow through as well as correct problems with the customer (patients, staff and visitors). The Lead Food Services position is assigned to work in food service department areas, directing duties such as assisting in tray assembly, simple food preparation, serving customers, replenishing stations, cash handling and transporting food carts in a timely manner. The Lead Food Services position communicates with peers and management regarding identified hazards in the work place, following correct procedures in cleaning of equipment and sanitation of work areas, along with special cleaning as assigned, following all department policies and procedures.

PEOPLE ESSENTIAL FUNCTIONS

• Identifies, anticipates potential customer problems and resolves patient and visitor issues with highest level of customer service, professionalism and compassion. Promotes excellent teamwork and department communication, communicating appropriately and professionally with peers and management. Provides an effective communication link between patient and medical staff, assisting patients when needed.

• Assists management in training, overall operations of food service, service standards, menus, cashiers and sanitation as directed by management.

• Conducts self in a manner that is congruent with cultural diversity, equity and inclusion principles. Contributes towards improvement of department scores for employee engagement, i.e. peer-to-peer accountability.

SERVICE ESSENTIAL FUNCTIONS

• Successfully multitasks in all areas of the kitchen; i.e. working a station and leading other staff members during scheduled shifts. Monitors server activities and fills in as necessary.

• Expedites patients' trays during peak times and maintains a strong working knowledge of all the functions on the tray line.

• Works in retail, production, culinary, as appropriate. Completes accurate ordering and inventory.

• Maintains high standards of service to meet customer needs, resolving issues that result in positive outcomes. Greets customers and is available during peak times. Contributes to improvement of department score for patient satisfaction, through role modeling accountability of service standards.

QUALITY/SAFETY ESSENTIAL FUNCTIONS

• Actively participates in the department's quality/performance improvement programs. Conducts safety and sanitation inspections to meet all standards of the hospital and regulatory agencies. Ensures compliance with local Food Ordinances. Maintains serving and dining area in excellent condition.

• Assists with documentation for personnel records to meet hospital and regulatory standards. Provides input on employee performance for merit evaluations. Conducts team huddles in the absence of management and provides mandatory in-services and training as specified by hospital and department.

FINANCE ESSENTIAL FUNCTIONS

• Assists Manager in the inventory and ordering. Ensures budget is followed and any discripencies brought to management's attention. Creates product usage and other financial reports as needed, to meet monthly schedules.

• Monitors cashiers, cash handler and relieves as necessary. Reconciles cash deposit to actual activity when necessary. Completes, along with management as appropriate, financial reports daily, weekly, and monthly, maintaining financial controls.

• Assists in reviewing all charge tickets. Charges cost centers accurately on an ongoing basis. Completes end-of-month billing and financials in a timely manner. Maintains a positive working relationship with Financial Accounting.

• Accurately maintains and reviews reports (i.e., overtime, pantry requests, tray tracking, abandon call rate, etc.). Receives and checks in all supplies according to procedure. Signs invoices and submits to FNS Food Control, as needed, for payment.

• Utilizes resources with cost effectiveness and value creation in mind. Self-motivated to independently manage time effectively, minimizing overtime, and prioritize daily tasks, assisting coworkers as needed.

GROWTH/INNOVATION ESSENTIAL FUNCTIONS

• Identifies innovative solutions for process improvement to make processes work better for patients, visitors, 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 on-going basis.

This job description is not intended to be all-inclusive; the employee will also perform other reasonably related business/job duties as assigned. Houston Methodist reserves the right to revise job duties and responsibilities as the need arises.

EDUCATION

• High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.)

WORK EXPERIENCE

• Three years in hospitality or industry operation with two years progressive lead/supervisory experience; may consider HM employee with three years in HM food service and one year demonstrating progressive informal leadership experience

• Cash handling experience preferred