Lead Kitchen Helper

Under the direction of management is responsible for the following;

1. Opening and closing duties for the Nutrition and Food Service department.
2. Assist in coverage of shifts
3. Coordinating work flows of Retail, Production, & Patient Service areas.
4. Production, sanitation, and delivery of food service trays.
5. Assist patients with menu selection as needed.
6. Assist manager with the day to day operation of the department ensuring effective daily department operations and participates in the staffing process to ensure adequate staffing.
7. Addressing complaints and resolving issues
8. Assist in Retail area to include production, sanitation, and cash handling.
9. Training of employees
10. Assist with monthly Financial reporting
11. Acts as a resource for Kitchen Helpers when questions or problems arise.
12. Practices according to entity mandatory requirements.
13. Practices according to department expectations.
14. Practices with a Customer Service approach to all activities.
15. Describes and promotes the mission of the department.
16. Demonstrates skills and ability in all aspects of performance management.
17. Complies with all administrative policies and procedures.
18. Promotes self-development and learning with staff.
19. Demonstrates responsibility in utilization of financial resources.
20. Demonstrates ability to manage various responsibilities.
21. Demonstrates skills and abilities in employee relations.
22. Performs with knowledge of effective communication practices.
23. Demonstrates knowledge of PI (Performance Improvement) and survey process.
24. Demonstrates basic computer ability with Excel, Word, and Powerpoint.
25. Demonstrates appropriate interpersonal skills.
26. In general oversee all aspects related to the operation of the sections under the supervision of the management team.
27. Perform other duties as assigned by management.

Consistently provides service excellence to all patients, family members, visitors, volunteers and co-workers in a manner that reflects Falmouth Hospital’s commitment to CARES: compassion, accountability, respect, excellence and service.

• High school diploma or equivalent is required
• Ability to read, write and communicate effectively in English.
• Basic knowledge of Word, Excel and Outlook.
• Must be ServSafe Certified within six (6) months of date of hire.
• Must successfully attain Food Manager Certification within 6 months of hire.
• Minimum of three year’s previous kitchen experience or Food Service Management is required.