St. Charles Health System

Regional health system operating four hospitals

Food Services Operations Lead

Food & Beverage Operations ManagementConfirmed live in the last 24 hours

Full-timeBend, OR, USAIn-person

About the Job

Requirements

A high school diploma or GED is required.
A state or county food handler card is required.
Three years of food service or nutrition experience is required.
Must be able to wear the personal protective equipment required to perform the job safely.
Must be able to perform the stated physical duties, including prolonged standing and walking, lifting and carrying, bending, stooping, kneeling, crouching, and climbing stairs.

Responsibilities

Provide daily oversight and support to frontline caregiver tasks throughout the Food Service department, following up daily to ensure work is completed and signed off for quality documentation.
Act as the person in charge in the absence of the food services manager and supervisors; cross-train throughout the department to assist workstations as needed.
Perform special assignments as needed, including food production, customer service, room service, catering, café operations, and event management.
Ensure the flow of services, cover frontline caregivers’ breaks and lunches, and fill staffing gaps.
Communicate direction, guidance, and assignments to other caregivers.
Assist with freight up to three days a week and help organize the stockroom; limited purchasing responsibilities may be assigned.
Communicate with Facilities Services about unsafe or broken equipment.
Collaborate with the supervisor on monthly and daily staffing, including assigning locations, work, side work, and extra duties or projects to caregivers.
Work hands-on with the team, spending approximately 90% of time working and supporting the team and 10% on administrative duties.
Collaborate with the supervisor and assist with scheduling, training, and orientation of new caregivers; provide ongoing training and mentorship to maintain caregiver competencies.
Perform office procedures, including records and data management, phone work, reception, filing, and correspondence.
Assist with resolving scheduling issues and make decisions as directed or as needed.
Support the organization’s vision, mission, and values, and support Lean continuous-improvement principles as a champion of change.
Provide and maintain a safe environment for caregivers, patients, and guests.
Conduct activities professionally and confidentially; comply with applicable laws, regulations, policies, and procedures; report known or suspected violations and cooperate with organizational investigations and proceedings.
Deliver timely, efficient, and accurate customer service and/or patient care that promotes goodwill.
Perform additional duties of similar complexity as required or assigned.

Desired Qualifications

Hospitality, business, nutrition, or related education is preferred.
ServSafe Manager Certification is preferred.
Management, leadership, or supervisor experience is preferred.

Full-Time, Variable
Pay range: $23.37 - $32.71

Swing Shift Differential - $2.50/hr
Night Shift Differential - $5.50/hr
Weekend Differential - $2.00/hr

ST. CHARLES HEALTH SYSTEM

JOB DESCRIPTION

TITLE: Food Service Lead

REPORTS TO POSITION: Food Services Manager

DEPARTMENT: Food Services

DATE LAST REVIEWED: August 2024

OUR VISION: Creating America’s healthiest community, together

OUR MISSION: In the spirit of love and compassion, better health, better care, better value

OUR VALUES: Accountability, Caring and Teamwork

DEPARTMENTAL SUMMARY: The Food Services Department is a high-volume service department that provides food and beverage services including patient room service and a retail Café.

POSITION OVERVIEW: The Food Service Lead is the resource for front line caregivers and a liaison to managerial positions in Food Services. This position makes decisions to ensure all food services are being provided successfully including staffing, purchasing and daily operations. This position does not directly manage any other caregivers.

ESSENTIAL FUNCTIONS AND DUTIES:

Provides daily oversight and support to frontline caregiver tasks throughout Food Service department. Follows up with caregivers daily to make certain that all work is completed and signed off for quality documentation.

Acts as “person in charge” (PIC) in the absence of food services manager and supervisors. Cross-trained throughout the department to assist working stations as needed. Performs special assignments when needed including food production, customer service, room service, catering, café, event management. The Food Service Lead ensures flow of services, covers breaks and lunches for frontline caregivers and fills any gaps in staffing.

Communicates direction, guidance and assignments to other caregivers.

Assists with freight up to three days a week and helps with stockroom organization. Minium purchasing responsibilities could be assigned.

Communicates with Facilities Services regarding unsafe or broken equipment.

Collaborates with the supervisor on monthly and daily staffing including daily assignment of location, work, side work and extra duties or projects for the other caregivers.

Demonstrates effective skills with communication, organization, and management of assigned work.

Works independently and with the team.

Works in a fast-paced environment with frequent interruptions. This is a hands-on position with the Food Service Lead being out with the team doing the work, about 90% of your time is working and supporting the team and 10% is administrative duties.

Collaborates with the supervisor, assists with scheduling, training, and orientation of new caregivers. Provides ongoing training and mentorship to ensure caregivers maintain competencies.

Performs office procedures; records and data management, phones, reception, filing, and correspondence.

Assists with and makes decisions regarding resolves any scheduling issues as directed and/or as the need presents.

Supports the vision, mission, and values of the organization in all respects.

Supports the Lean principles of continuous improvement with energy and enthusiasm, functioning as a champion of change.

Provides and maintains a safe environment for caregivers, patients and guests.

Conducts all activities with the highest standards of professionalism and confidentiality. Complies with all applicable laws, regulations, policies and procedures, supporting the organization’s corporate integrity efforts by acting in an ethical and appropriate manner, reporting known or suspected violation of applicable rules, and cooperating fully with all organizational investigations and proceedings.

Delivers customer service and/or patient care in a manner that promotes goodwill, is timely, efficient, and accurate.

May perform additional duties of similar complexity within the organization, as required or assigned.

EDUCATION

Required: High School diploma or GED.

Preferred: Hospitality, business, nutrition, or related education.

LICENSURE/CERTIFICATION/REGISTRATION

Required: State/county food handler card.

Preferred: ServSafe Manager Certification.

EXPERIENCE

Required: Three years of food service or nutrition experience.

Preferred: Management, leadership, or supervisor experience.

PERSONAL PROTECTIVE EQUIPMENT

Must be able to wear appropriate Personal Protective Equipment (PPE) required to perform the job safely.

PHYSICAL REQUIREMENTS

Continually (75% or more): Standing and walking, lifting/carrying/pushing or pulling 1-10 pounds, grasping/squeezing.

Frequently (50%): Bending, stooping/kneeling/crouching, climbing stairs, lifting/carrying/pushing or pulling 11-25 pounds.

Occasionally (25%):, reaching overhead, lifting/carrying/pushing or pulling 25-50 pounds, , using clear and audible speaking voice and ability to hear normal speech level.

Rarely (10%): Sitting, Climbing ladder/step-stool, Keyboard operation.

Never (0%): Operation of a motor vehicle, Ability to hear whispered speech level.

Exposure to Elemental Factors

Occasionally (25%): Heat, cold, wet/slippery area, noise, dust, vibration, chemical solution, uneven surface.

Blood-Borne Pathogen (BBP) Exposure Category

Risk for Exposure to BBP

Schedule Weekly Hours:

Caregiver Type:

Regular

Shift:

Variable (United States of America)

Is Exempt Position?

Job Family:

COORDINATOR FOOD SERVICES

Scheduled Days of the Week:

As Scheduled (may include weekends and holidays)

Shift Start & End Time:

About the Company

St. Charles Health System

Regional health system operating four hospitals

St. Charles Health System operates four hospitals and employs over 220 medical providers to deliver medical care in Central Oregon. It offers a full range of health services—from routine treatments to specialized care—through its hospitals and clinics. Patients receive care across inpatient stays, outpatient procedures, and community health programs managed by the system. Revenue comes from charging for patient care services, and the organization funds ongoing operations plus capital projects to expand and upgrade facilities. Its edge over competitors comes from being the largest regional health care system in Central Oregon with an integrated network of hospitals and clinicians, enabling coordinated care across multiple sites. The goal is to improve community health and work toward America’s healthiest community by expanding access to care and partnering with local organizations.

Company size: 1,001-5,000
Company stage: Not listed
Total funding: Not listed
Headquarters: Oregon, United States
Founded: 1918

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