TEAM LEADER, FOOD SVCS

Job ID: 7134409447
Status: Full-Time
Regular/Temporary: Regular
Shift: Variable
Facility: UPMC Hamot
Department: Dietary and Cafeteria
Location: 201 State St, Erie, PA
Union Position: No
Salary Range: $ 17.84-26.62 USD

QUALIFICATIONS:

HS Diploma/GED preferred
2 years relevant experience required

LEAD WITH PURPOSE – JOIN UPMC HAMOT AS A TEAM LEADER – FOOD SERVICES

Location: UPMC Hamot – Erie, PA
Position Type: Full-Time
Schedule: Varied morning and afternoon shifts
Includes: Rotated weekends and holidays
Are you a natural leader with a passion for customer service and food quality? Do you thrive in a fast-paced, team-oriented environment where your leadership directly impacts patient care and satisfaction?
UPMC Hamot is seeking a Team Leader to join our Food Services department—a vital role in ensuring smooth, efficient, and high-quality food service delivery throughout the hospital.
As a Team Leader, you’ll support daily operations, coach and guide frontline team members, and help maintain the highest standards of food safety, service, and sanitation. You’ll work hands-on alongside your team while ensuring excellence in every meal served.
Support the Food Service Supervisor in all aspects of the daily operation, with emphasis on the training and development of food service associates.

RESPONSIBILITIES:

• Supervise hourly associates and their adherence to all UPMC policies and procedures and department standards and guidelines.
• Oversee security of inventory and cash revenues.
• Orient, train, and coach new team members as per department guidelines.
• Monitor all aspects of the department’s food safety program routinely and take immediate and appropriate action to identified hazards.
• Supervise services according to department standards and complete quality control and quality assurance checks to ensure compliance with regulatory agencies.
• Perform routine competency checks on associate performance with appropriate follow-through.
• Conduct and document service recovery on all customer complaints as per operational guidelines.
• Monitor food quantity and quality to ensure appropriate product is available for meal service according to menu and special requests.
• Monitor all aspects of the operation’s sanitation program on a daily basis to ensure inspection readiness at all times.