Job SummaryMay work anywhere on the property where food is prepared. This individual, under the leadership of on-site management and/or supervisors, will coordinate the activities of workers and/or service employees engaged in food operations or services at smaller, less complex facilities or locations in the areas of commercial, health care, schools, universities or other establishments. The general responsibilities of the position include those listed below, but MedStar/Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements.Minimum QualificationsEducation/TrainingHigh school graduation or equivalent preferred.Experience1 year of related work experience required.License/Certification/RegistrationNo special certification, registration, or licensure is required.Knowledge, Skills & AbilitiesVerbal and written communication skills. Basic computer skills preferred. Presents self in a highly professional manner to others and understands that honesty and ethics are essential. Ability to maintain a positive attitude. Ability to communicate with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives. Ability to provide clear directions and respond to co-workers. Basic food-handling skills.Primary Duties and ResponsibilitiesContributes to the achievement of established department goals and objectives and adheres to department policies, procedures, quality standards and safety standards. Complies with governmental and accreditation regulations.Participates in multidisciplinary quality and service improvement teams as appropriate. Participates in meetings, serves on committees and represents the department and hospital/facility in community outreach efforts as appropriate.Performs other duties as assigned.Understands and follows all policies and procedures.Assists in ensuring a safe working environment throughout the facility for all employees.Assists in monitoring employee productivity and provides suggestions for increased service or productivity.Responsible for the supervision of day-to-day activities of subordinates and assigns responsibility for specific work or functional activities as directed by on-site management.Responsible for orientation and training of employees.Performs day-to-day assignments in addition to supervision duties.Works with customers to ensure satisfaction in such areas as quality, service and problem resolution.Takes an interest and initiative in the development of the food service team.Attends all allergy and food borne illness in-service training.Reports all accidents and injuries in a timely manner.Complies with all company safety and risk management policies and procedures.Attends training programs (classroom and virtual) as designated.Maintains key control of operations and responsible for activities to ensure opening, closing and daily procedures are completed.Serves as working lead coordinating activities of workers or service employees engaged in food operations or services at smaller less complex facilities of commercial, health care facility, school, campus or other establishment.