FOOD SERVICES LEAD

Tampa, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Day Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

employee wellness program

Life insurance

Disability insurance

Job Description

H. Lee Moffitt Cancer Center & Research Institute is a leading cancer treatment and research facility committed to providing exceptional patient care and advancing the science of cancer treatment. Located at the Moffitt Magnolia Campus (MCC), it is renowned for its cutting-edge medical research, compassionate patient services, and high standards in healthcare operations. The Food Services Department at this world-class institution plays a vital role in supporting patients, visitors, and staff by delivering high-quality meals and maintaining rigorous food safety standards. As a health-focused organization, Moffitt Cancer Center prioritizes nutritional excellence, sanitary food handling, and customer satisfaction in all its service areas.

The Food Services Team Lead position is a full-time, day-shift role at the Moffitt Magnolia Campus Food Services Department that encompasses leadership and operational responsibilities critical to the smooth functioning of daily food service activities. This position oversees cafeteria operations, including opening and closing procedures, guest relations, and daily record keeping essential for compliance and quality control. The Team Lead guides and supports café staff by providing training, instruction, and direction on daily tasks to ensure efficient production and service. Responsibilities include inventory management to maintain adequate food and supply stock, coordinating menu rollouts, and implementing recipe changes to meet the nutritional standards and preferences of the diverse customer base.

A key component of this role involves supervising staff roles in food preparation while maintaining sanitary conditions and food safety protocols, including the first in, first out (FIFO) method to minimize waste and ensure freshness. The Team Lead must be proficient in operating all relevant food service equipment and managing cash register functions such as processing refunds, cash-outs, and end-of-day closing procedures. An ongoing responsibility is to monitor refrigeration temperatures and document them to comply with regulatory standards and to promptly report any malfunctioning or unsafe equipment.

This role demands superior customer service abilities, strong organizational skills, and effective communication with the team and other stakeholders, fostering a professional and friendly atmosphere for patients, visitors, and employees. The Food Services Team Lead serves as a critical link between frontline staff and management, reporting progress, advising supervisors about employee scheduling and paid time off, and collaborating closely with the Food Service Supervisor to optimize team performance and manage labor costs. This position requires a commitment to excellence, safety, and teamwork within a fast-paced, institutional food service environment.

Working at Moffitt Cancer Center offers the opportunity to be part of a mission-driven healthcare organization dedicated to innovation and compassionate care. Candidates will join a dynamic food services team focused on delivering outstanding customer experiences while adhering to rigorous health, safety, and operational standards. This role supports the overall goals of reducing food waste, preventing overtime, and maintaining high service levels conducive to a positive dining environment within a healthcare setting.

Job Requirements

High school diploma/GED required
minimum five (5) years in food service capacity
two (2) of which working in an institutional food service environment
superior customer service, communication, food service operation and organizational skills
proficient with all relevant food service equipment and demonstrated moderate technical skills (i.e. MS Office)

Job Qualifications

High school diploma/GED
minimum five (5) years in food service capacity
two (2) of which working in an institutional food service environment
superior customer service, communication, food service operation and organizational skills
proficient with all relevant food service equipment and demonstrated moderate technical skills (i.e. MS Office)
associate’s degree preferred
food safety manager certification preferred

Job Duties

Rotate all product using first in/first out (FIFO) method ensuring potentially out of date product is utilized first
ensure all areas are well stocked and ready for service
ensure recipes are used in production of foods
direct production duties and communicate daily tasks and deliverables to team members
train, teach, and report progress of coworkers to food service supervisor
perform all production functions and ensure use of excess food
direct coworkers to ensure service of food at correct time, temperature, texture, etc
operate all cooking equipment according to manufacturer’s instructions
report faulty equipment and unsafe equipment temperatures to supervisor for repairs
ensure all equipment is cleaned following manufacturer’s instructions and enforce overall department sanitation
monitor, direct, and enforce sanitation procedures for thawing, holding, production, and storage for all food
maintain refrigeration temperature log pursuant to all regulatory standards
operate cash register and follow policies and procedures outlined in cash handling procedure department documentation
monitor coworkers to ensure proper cash handling procedures
maintain adequate par of bills and coin via change orders and deposit drops via courier to bank
communicate deposits to supervisor daily
alert supervisor of employee paid time off (PTO) in advance of upcoming schedules
work diligently with supervisor to eliminate any potential overtime
maintain friendly, customer focused atmosphere in café, patients, and visitors
other duties as assigned