Dish Room Lead
West Virginia University Hospital, Inc, Evansdale, WV, United States
Minimum Qualifications
Must have a valid Food Service Worker Permit (FSWP) from Monongalia County Health Department (MCHD) before starting or obtain a MCHD Temporary FSWP no later than the first Wednesday of employment, and a permanent MCHD FSWP within one month of the start date. Must maintain a valid MCHD FSWP throughout employment.
Cannot handle exposed food or any food contact surface, equipment or utensil until a Temporary FSWP is obtained; may be trained on tray delivery and complete general department orientation.
Completes Monongalia County Health Department Person‑in‑Charge (PIC) training when assigned to attend.
Successfully passes WV DHHR Protected Services Record Check and WV CARES fingerprint‑based criminal background check if assigned to the Child Development Center, Chestnut Ridge Center, or Center for Hope and Healing.
Preferred Qualifications
High School Diploma or equivalent.
Experience functioning as a lead in a relevant area.
Core Duties and Responsibilities
Quality: Ensures products meet department standards, including temperature monitoring, proper labeling, ingredient knowledge and that foods received meet quality specifications.
Accuracy: Follows procedures for cashier cash‑out, reports discrepancies, checks patient trays, monitors accuracy of special diet menus and ensures standardized portions.
Safety: Follows all WVUH safety policies, Monongalia County Health Department Food Code, reports hazards and equipment failures promptly.
Sanitation: Uses cleaning chemicals properly, maintains sanitizing solutions, keeps area clean, assigns extra cleaning as needed.
Customer Service: Follows WVUH Behavior Standards, addresses customer concerns, follows up with manager on service improvement.
Staffing: Reviews call‑off logs, coordinates with manager, assigns catered events, reassigns tasks fairly, directs team members.
Communication: Works closely with management and staff, communicates with nursing and other hospital personnel, serves as departmental contact in management’s absence, ensures main phone line is answered.
Cost Control: Utilizes older products first, monitors waste, recommends production adjustments, prevents loss/theft.
Training: Works with manager to plan and conduct training of new and current employees.
Task Familiarity: Thoroughly familiar with and proficient in all task assignments of area where acting as team leader.
Equipment: Operates all equipment required for team leader duties safely.
Team Player: Communicates well with management, coworkers, and other departments; viewed as a team player.
Physical Requirements
Ability to push/pull up to 100 lbs (inventory control – operate pallet jack with 1,000 lbs).
Ability to lift 25 lbs.
Ability to stand for the entire workday, significant walking throughout kitchen, dining area, servery or patient care units.
Working Environment
Often noisy area.
Daily deadline pressures – meal service must begin on time.
Temperature variations (freezer, refrigerator, steamer, dish room).
Interaction with cafeteria customers, patients and other hospital personnel.
Skills and Abilities
Basic computer skills (email, VST, Cbord Odyssey/Micros, others as needed).
Basic math skills.
Ability to follow written and oral instruction.
Ability to handle multiple tasks and direct others efficiently.
Ability to understand written and oral communication.
Additional Job Description Rotating weekends and holidays. Shift varies: earliest 12 p.m.–8:30 p.m., main 2 p.m.–10:30 p.m., latest 4 p.m.–12:30 a.m.
Scheduled weekly hours: 40.
Shift: varies.
Exempt/Non‑Exempt: Non‑Exempt.
Equal Opportunity Employer West Virginia University Health System and its subsidiaries (collectively "WVUHS") is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws. WVUHS strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex (including gender, pregnancy, sexual orientation, and gender identity), age, physical or mental disability, citizenship, past, current, or prospective service in the uniformed services, genetic information, or any other characteristic protected under applicable federal, state, or local law. All WVUHS employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.
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Must have a valid Food Service Worker Permit (FSWP) from Monongalia County Health Department (MCHD) before starting or obtain a MCHD Temporary FSWP no later than the first Wednesday of employment, and a permanent MCHD FSWP within one month of the start date. Must maintain a valid MCHD FSWP throughout employment.
Cannot handle exposed food or any food contact surface, equipment or utensil until a Temporary FSWP is obtained; may be trained on tray delivery and complete general department orientation.
Completes Monongalia County Health Department Person‑in‑Charge (PIC) training when assigned to attend.
Successfully passes WV DHHR Protected Services Record Check and WV CARES fingerprint‑based criminal background check if assigned to the Child Development Center, Chestnut Ridge Center, or Center for Hope and Healing.
Preferred Qualifications
High School Diploma or equivalent.
Experience functioning as a lead in a relevant area.
Core Duties and Responsibilities
Quality: Ensures products meet department standards, including temperature monitoring, proper labeling, ingredient knowledge and that foods received meet quality specifications.
Accuracy: Follows procedures for cashier cash‑out, reports discrepancies, checks patient trays, monitors accuracy of special diet menus and ensures standardized portions.
Safety: Follows all WVUH safety policies, Monongalia County Health Department Food Code, reports hazards and equipment failures promptly.
Sanitation: Uses cleaning chemicals properly, maintains sanitizing solutions, keeps area clean, assigns extra cleaning as needed.
Customer Service: Follows WVUH Behavior Standards, addresses customer concerns, follows up with manager on service improvement.
Staffing: Reviews call‑off logs, coordinates with manager, assigns catered events, reassigns tasks fairly, directs team members.
Communication: Works closely with management and staff, communicates with nursing and other hospital personnel, serves as departmental contact in management’s absence, ensures main phone line is answered.
Cost Control: Utilizes older products first, monitors waste, recommends production adjustments, prevents loss/theft.
Training: Works with manager to plan and conduct training of new and current employees.
Task Familiarity: Thoroughly familiar with and proficient in all task assignments of area where acting as team leader.
Equipment: Operates all equipment required for team leader duties safely.
Team Player: Communicates well with management, coworkers, and other departments; viewed as a team player.
Physical Requirements
Ability to push/pull up to 100 lbs (inventory control – operate pallet jack with 1,000 lbs).
Ability to lift 25 lbs.
Ability to stand for the entire workday, significant walking throughout kitchen, dining area, servery or patient care units.
Working Environment
Often noisy area.
Daily deadline pressures – meal service must begin on time.
Temperature variations (freezer, refrigerator, steamer, dish room).
Interaction with cafeteria customers, patients and other hospital personnel.
Skills and Abilities
Basic computer skills (email, VST, Cbord Odyssey/Micros, others as needed).
Basic math skills.
Ability to follow written and oral instruction.
Ability to handle multiple tasks and direct others efficiently.
Ability to understand written and oral communication.
Additional Job Description Rotating weekends and holidays. Shift varies: earliest 12 p.m.–8:30 p.m., main 2 p.m.–10:30 p.m., latest 4 p.m.–12:30 a.m.
Scheduled weekly hours: 40.
Shift: varies.
Exempt/Non‑Exempt: Non‑Exempt.
Equal Opportunity Employer West Virginia University Health System and its subsidiaries (collectively "WVUHS") is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws. WVUHS strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex (including gender, pregnancy, sexual orientation, and gender identity), age, physical or mental disability, citizenship, past, current, or prospective service in the uniformed services, genetic information, or any other characteristic protected under applicable federal, state, or local law. All WVUHS employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.
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