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Detailed Information for Unit Leader, Food Services


Status:Not Filled
Identifier:Food Services Unit Leader
Duty Description:Organize and maintain food preparation and delivery services for patients, families and visitors.
  
Update Person Responsible:
Update Secondary Person Responsible:  
Documents/Tools:• Incident Action Plan
• Hospital emergency operations plan
• Hospital organization chart
• Hospital telephone directory
• Radio/satellite phone
• Food inventory

Action Logs
Food Services Unit Leader Messages

Immediate Duties:1. Receive appointment, briefing, and any appropriate materials from the Infrastructure Branch Director.
2. Read this entire Job Action Sheet and review incident management team chart (HICS Form 207). Put on position identification.
3. Notify your usual supervisor of your HICS assignment.
4. Document all key activities, actions, and decisions in an Operational Log (HICS Form 214) on a continual basis.
5. Appoint Food Services Unit members and complete the Branch Assignment List (HICS Form 204).
6. Brief Unit members on current situation, incident objectives and strategy; outline Unit action plan; and designate time for next briefing.
7. Ensure Unit members comply with safety policies and procedures.
8. Coordinate all activities with the Logistics Section’s Staff Food & Water Unit.
9. Estimate the number of patient meals which can be served utilizing existing food stores.
10. In conjunction with Staff Food & Water Unit Leader, implement rationing if situation dictates.
11. Document all communications (internal and external) on an Incident Message Form (HICS Form 213). Provide a copy of the Incident Message Form to the Documentation Unit.
Ongoing Duties:1. Meet regularly with the Infrastructure Branch Director for status reports, and relay important information to Unit members.
2. Coordinate with Labor Pool & Credentialing Unit Leader and Support Branch Director to position personnel refreshment and nutritional areas.
3. Advise Infrastructure Branch Director immediately of any operational issue you are not able to correct or resolve.
4. Communicate status and potential need for rapid restocking with vendors, as appropriate.
HICS Printable Version:Logistics-Service-Food_Services_Unit_Leader-2014.pdf
Download Adobe Acrobat Reader Here


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