Houston Methodist

Nonprofit academic medical center with hospitals

Lead Food Services

Food & Beverage Operations ManagementConfirmed live in the last 24 hours

Full-timeHouston, TX, USANo salary listed

About the Job

Requirements

A high school diploma or equivalent education is required.
Three years of hospitality or industry operations experience with two years of progressive lead or supervisory experience; Houston Methodist employees may qualify with three years in Houston Methodist food service and one year demonstrating progressive informal leadership experience.
Must hold either a Food Handler Permit from an accredited training course approved by the Texas Department of State Health Services or the American National Standards Institute, or obtain Certified Food Manager certification within 90 days. Once Food Service Manager certification is obtained, the Food Handler Permit is no longer required; certification must be renewed every five years.
Demonstrate the skills and competencies necessary to safely perform the assigned job, as determined through ongoing skills and competency assessments and performance evaluations.
Have sufficient proficiency in spoken, read, and written English to perform the essential functions of the job, particularly activities affecting patient or employee safety or security.
Effectively communicate with patients, physicians, family members, and co-workers in a manner consistent with a customer-service focus and positive-language principles.
Have strong working knowledge of the food information software system, such as CBORD, and related peripheral equipment.
Organize and execute logical work sequences and work cooperatively with employees at all organizational levels.
Make decisions based on relevant information and perform simple mathematical calculations.
Have knowledge of computers and word-processing and spreadsheet software such as Microsoft Word and Microsoft Excel.
Be familiar with the basic system processes of food-service management software.
Adhere to Food and Nutrition Services Standards of Appearance.

Responsibilities

Assist in operating Food and Nutrition Services as the lead staff member in an assigned area; in the absence of the Manager or Coordinator, assist with employee schedules and follow through on job-related issues and customer problems.
Perform assigned food-service duties, including assisting with tray assembly, simple food preparation, serving customers, replenishing stations, handling cash, and transporting food carts promptly.
Communicate identified workplace hazards to peers and management; follow procedures for equipment cleaning, work-area sanitation, assigned special cleaning, and department policies and procedures.
Identify, anticipate, and resolve patient and visitor issues while providing customer service, professionalism, and compassion; promote teamwork and department communication, communicate professionally with peers and management, and provide an effective communication link between patients and medical staff.
Assist management with training and the overall operation of food service, service standards, menus, cashiers, and sanitation as directed.
Multitask throughout the kitchen, work a station while leading staff during scheduled shifts, monitor server activities, and fill in as needed.
Expedite patient trays during peak periods and maintain working knowledge of all tray-line functions.
Work in retail, production, or culinary areas as appropriate; complete ordering and inventory accurately.
Maintain service standards, resolve customer issues, greet customers, be available during peak periods, and model service accountability to support patient satisfaction.
Participate in quality and performance-improvement programs; conduct safety and sanitation inspections to meet hospital and regulatory standards, ensure compliance with local food ordinances, and maintain serving and dining areas.
Assist with personnel-record documentation; provide input on employee performance for merit evaluations; conduct team huddles in management's absence; and provide required in-services and training.
Assist the Manager with inventory and ordering, follow the budget, report discrepancies, and prepare product-usage and other financial reports to meet monthly schedules.
Monitor cashiers and cash handlers, provide relief as needed, reconcile cash deposits against activity when necessary, and complete financial reports with management while maintaining financial controls.
Review charge tickets, accurately charge cost centers, complete month-end billing and financials promptly, and maintain a positive working relationship with Financial Accounting.
Maintain and review reports such as overtime, pantry requests, tray tracking, and abandoned call rates; receive and check in supplies according to procedure; sign invoices and submit them to FNS Food Control for payment as needed.
Use resources cost-effectively, manage time independently, minimize overtime, prioritize daily tasks, and assist coworkers as needed.
Identify process-improvement solutions for patients, visitors, and the department.
Identify self-development needs, take appropriate action, ensure career discussions occur with management, and keep the My Development Plan updated.

Desired Qualifications

Cash-handling experience is preferred.

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 workplace, following correct procedures in cleaning of equipment and sanitation of work areas, along with special cleaning as assigned, following all department policies and procedures.

FLSA STATUS
Non-exempt

QUALIFICATIONS

EDUCATION

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

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

LICENSES AND CERTIFICATIONS
Required

Must have one of the following: Food Handler Permit - Accredited food handler training course approved by the Texas Department of State Health Services (TXDSHS) or by the American National Standards Institute (ANSI) Certified Food Manager - Obtain in 90 days; Once Food Service Manager Certification is obtained, Food Handler Permit is no longer required; Food Service Manager must be renewed every 5 years

SKILLS AND ABILITIES

Demonstrates the skills and competencies necessary to safely perform the assigned job, determined through ongoing skills, competency assessments, and performance evaluations
Sufficient proficiency in speaking, reading, and writing the English language necessary to perform the essential functions of this job, especially with regard to activities impacting patient or employee safety or security
Ability to effectively communicate with patients, physicians, family members and co-workers in a manner consistent with a customer service focus and application of positive language principles
Strong working knowledge of the food information software system (e.g. CBORD) and related peripheral equipment
Able to organize and execute logical work sequences and work cooperatively with employees at all levels within the organization
Ability to make decisions based on relevant information
Able to perform simple mathematical calculations
Knowledge of computers, word processing and spreadsheet software such as Microsoft Word and Microsoft Excel
Familiar with the basic system processes of the food service management software
Adheres to the Food and Nutrition Services Standards of Appearance

ESSENTIAL FUNCTIONS

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.
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 discrepancies 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 ongoing basis.

SUPPLEMENTAL REQUIREMENTS

WORK ATTIRE

Uniform: Yes
Scrubs: Yes
Business professional: Yes
Other (department approved): Yes

ON-CALL*

*Note that employees may be required to be on-call during emergencies (ie. Disaster, Severe Weather Events, etc) regardless of selection below.

On Call* No

TRAVEL**

**Travel specifications may vary by department**

May require travel within the Houston Metropolitan area No
May require travel outside Houston Metropolitan area No

Work Shift:

1 - Day (United States of America)



Job Category:

Non-clinical

Houston Methodist Hospital is recognized by U.S. News & World Report as the No. 1 hospital in Texas and one of America’s “Best Hospitals.” As a full-service, acute-care hospital located in the Texas Medical Center and the flagship hospital of Houston Methodist, it has evolved into one of the nation’s largest nonprofit teaching hospitals and a leader in innovative medical research with a comprehensive residency program. Two of Houston Methodist’s primary academic affiliates are among the nation’s leading health care organizations: Weill Cornell Medicine and New York-Presbyterian Hospital. Houston Methodist also has affiliations with Texas A&M University and the University of Houston. Houston Methodist Hospital offers unparalleled care for thousands of patients from around the world.


Houston Methodist is an Equal Opportunity Employer.

About the Company

Houston Methodist

Nonprofit academic medical center with hospitals

Houston Methodist is a nonprofit academic medical center and hospital system in the Houston area. It delivers fee-for-service care through eight hospitals, focusing on cancer, heart and vascular care, transplantation, neurosciences, orthopedics, and digestive disorders, and treats thousands of international patients. The system combines patient care with research, education, and philanthropy through the Houston Methodist Hospital Foundation, with its flagship at the Texas Medical Center and partnerships with Weill Cornell Medicine, Texas A&M, and Rice University that support programs like EnMed and a broad clinical trials network via the Houston Methodist Research Institute. Its goal is to improve patient outcomes by providing high-quality medical care while expanding research, education, and collaborative clinical programs.

Company size: 10,001+
Company stage: Not listed
Total funding: Not listed
Headquarters: Houston, TX
Founded: 2008

Recently Posted Jobs

Explore more opportunities at Houston Methodist

See more jobs