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UnityPoint Health NFS Team Lead - Production in Sioux City, Iowa

Assemble, organize, prepare, and cook or bake from scratch or convenience all meats, entrees, casseroles, soup, starches, vegetables, sauces, and bakery products, etc. to provide the menu selections for patient, cafeteria, special function and satellite accounts while meeting productivity levels. Is knowledgeable about and practices HACCP guidelines.

Customer Service/Patient Care

  • Prepares, organizes, assembles and cooks from scratch or convenience all meats, entree, casseroles, soup, starches, vegetables, sauces, and bakery products etc. to provide menu selections for patient, cafeteria, special function and satellite accounts.

  • Cooks using standardized recipes.

  • Responsible areas include production kitchen area, fridges, freezers, dish room and storeroom

Creatively utilizes leftovers to minimize waste and decrease food cost

Technical & Safety

  • Correctly operate department equipment that has been assigned.

  • Prepares Quantities indicated on computerized production sheets and special function lists

  • Clean and restock dishes, food, supplies during hours of operation as assigned.

  • Gives direction and redirects staff as necessary to ensure proper and timely completion of tasks.

  • Accurately counts cash with Cashiers and records properly.

  • Demonstrates flexibility and reliability as a team player. Including filling in positions when necessary, which may include being required to come in on scheduled day off to assist with special events, call-ins, etc.

  • Pulls needed meats, eggs and vegetables from freezer in advance of production. Pans meat, bacon, sausage, strata, etc. Slicing or breading, meats needed. Baking, steaming, frying food items in advance. Pre- preps items for the next day’s menus.

  • Stocking and ordering product for retail and patient services areas

  • Placed on a rotating position to ensure experience and training

  • Tastes all food before every meal, and takes corrective action, as necessary.

  • Correctly operate department equipment that has been assigned.

  • Clean and restock dishes, food, supplies, and beverages during hours of operation as assigned.

  • Develops, implements and enforces HACCP safe food handling and sanitation practices for all areas of department. This is accomplished by ensuring that Red Book is complete, utilizing safe food handling techniques, maintaining a clean orderly work station, reporting any equipment malfunction to a supervisor, and monitoring and recording temperatures.

  • Practices clean as you go through the shift

  • Performs routine cleaning duties as assigned by manager or supervisors

  • Completes sanitation logs.

  • Completes production sheets.

  • Assists with training new employees as assigned by manager.

  • Able to lead with authority in absence of manager on duty.\

  • Promotes team work. Has earned respect from subordinates.

  • Actively participates in, and according with, the Service Excellence Program.

  • Checks retail staff’s duties are complete prior to shift end.

  • Works toward completion of hospital, department and personal goals.

  • Actively participates and represents NFS on hospital committees.

  • Actively participates in support services meetings.

  • Works effectively with NFS Manager and Director on operations of the Nutrition & Food Services

  • Fulfills all other designated tasks pertinent to the success of the NFS department.

People Development:

  • Coaches and directs staff daily to ensure standards are met.

  • Effectively utilizes human resources. Assists management in actively looking to promote from within whenever a position becomes vacant in the department and/or interviewing and selecting new employees.

  • Provides specific feedback and recognition to others about performance on an ongoing and timely basis. Assists Manager(s) in evaluating the performance of employees who directly report to him/her and recommends coaching, counseling, salary increase, termination, etc., as appropriate. Use the UPH St. Luke’s information and formal improvement process in addressing failure to meet performance expectations.

  • Provides in-service training, and ensures cross training is provided for the Nutritional Service staff.

  • Provides necessary training to manage change by involving staff, communicating changes, and coordinating the implementation of changes.

  • Advances a respectful and sensitive work environment for a diverse workforce.

  • Ensures employee orientation to UPH St. Luke’s, the Department, and the position.

  • Ensures that employees participate in required educational programs.

  • Promotes an environment conducive to staff satisfaction and retention.

  • Maintains current job descriptions and performance standards and involves employees in their development and/or revision.

Effectively Manages up both UPH and Aramark programs.

Basic UPH Performance Criteria

  • Demonstrates the UnityPoint Health Values and Standards of Behaviors as well as adheres to policies and procedures and safety guidelines.

  • Demonstrates ability to meet business needs of department with regular, reliable attendance.

  • Employee maintains current licenses and/or certifications required for the position.

  • Practices and reflects knowledge of HIPAA, JCAHO, DNV, OSHA and other federal/state regulatory agencies guiding healthcare.

  • Completes all annual education and competency requirements within the calendar year.

  • Is knowledgeable of hospital and department compliance requirements for federally funded healthcare programs (e.g. Medicare and Medicaid) regarding fraud, waste and abuse. Brings any questions or concerns regarding compliance to the immediate attention of hospital administrative staff. Takes appropriate action on concerns reported by department staff related to compliance.

Education:

  • High School Education or GED

Experience:

  • 3+ Years in Food Service

License(s)/Certification(s):

  • ServSafe Food Handler (Training Provided)

Knowledge/Skills/Abilities:

  • Writes, reads, comprehends and speaks fluent English.

  • Multicultural sensitivity.

  • Microsoft Office – basic computer skills.

  • Customer/patient focused.

  • Critical thinking skills using independent judgment in making decisions

Other:

Machines: Ovens, Hot Food Carts, Scales, Fryers, Mixers, Grill/Stove, Tilt Skillet, Blenders, Steamers, Broilers, Meat Slicers, Buffalo Chopper, Tilt steam kettles, Thermometer, and all other pertinent food service equipment

Requisition ID: 2020-83924

Street: 2720 Stone Park Blvd

Name: 7520 UnityPoint Heath SC St Lukes

Name: Clinical Dietetics- SLRMC

FTE (Numeric Only; Ex. 0.01): 1.0

FLSA Status: Non-Exempt

Scheduled Hours/Shift: 12pm - 8pm

External Company URL: http://www.unitypoint.org

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