Food Service Coordinator - Full-time / Part-time

POSITION SUMMARY
Assists with managing the operations and personnel of the Food Service Department on a daily basis so as to ensure that the nutritional needs and food service requirements of the hospital patients, staff, visitors and other guests are met. Functions in a supervisory and administrative capacity.
JOB QUALIFICATIONS
Education or Formal Training
High School Diploma preferred.
Special Qualifications (licensure, registration, etc.)
None.
Knowledge, Skill and Ability

• Must be able to demonstrate a background of being able to work independently, to solve problems and to train personnel.
• Must have a working knowledge of special diets and their restrictions.
• Completion of an approved food service supervisor's training course; may be substituted for a portion of required experience depending on the course.
• Must have demonstrated an ability to be accurate and dependable.
• Must have a proven background of being able to work effectively with others - team oriented - and to use good, sound judgment.
• Must be clean, neat, and well organized.

Experience
Two years experience in institutional food service preferred, including some supervisory experience that must include making work assignments, accessing resources as related to making work assignments and general "people skills" activities. Work history must demonstrate a track record in these areas.
ESSENTIAL DUTIES/RESPONSIBILITIES

• Opens or closes department. Makes work assignments based on the quality and quantity of available resources. Assessment of products and equipment used to prepare and serve necessary meals are part of this process.
• Insures that established standards of food production and service levels are met.
• Oversees work flow for patient and cafeteria feeding to insure deadlines are met.
• Orders supplies and does photocopying as necessary.
• Accurately performs:

• Menu tallying, headings, diet changes, maintenance of kardex file, processing of information received by telephone and computer.
• Patient tray checks as well as monitoring and insuring that food is attractively served, appetizing and served at the correct temperatures.
• Will do accuracy and taste checks on the floors as a monitor of the performance of others.

• Writes schedules for staff.
• Assists in the interview/hire process.
• Evaluates performance and corrects, guides, and counsels as needed.
• Participates in orientation of new staff. Trains and instructs new staff members in their job and to hospital/department and accompanying rules, regulations and procedures.
• Writes reports of unusual occurrences or incidents as necessary. Takes action or follow-up as required.
• Frequently has the total responsibility for all department staff and their activities.
• Acts as a liaison between the department, hospital staff, physicians, and the public as required.
• Over sees the maintenance of the equipment and kitchen.
• If needed, write Policies and Procedures.
• Has a track record of team work and positive interpersonal relations.
• Is familiar with organization, department and job specific Environment of Care areas, including Life Safety, Utilities Management, Hazardous Materials Communications, Emergency Preparedness, Infection Control and Medical Equipment Failure.
• Employees are expected to comply with all regulatory requirements, including Joint Commission Standards.
• Must adhere to Standard Precautions which include:

• The use of protective barriers as appropriate; gloves masks gowns pocket masks and safety glasses
• Handling and disposing of infectious waste appropriately.
• Hand washing as appropriate.

MATERIAL AND EQUIPMENT DIRECTLY USED

• Computer
• Telephone
• Working knowledge of food production/service equipment
• Working knowledge of cleaning supplies/equipment.

WORKING ENVIRONMENT/PHYSICAL ACTIVITIES
Standing, sitting, bending, walking and moderate lifting. Pushing large, heavy carts is required.
INTERRELATIONSHIPS

• Daily communication with unit clerks/nursing staff as related to patient food service needs.
• Communication with other hospital staff as related to public food service, as needed.
• Food Service staff.
• Must be able to respond effectively to age specific differences in dealing with customers, visitors, and patients.

SUPERVISORY DUTIES

• A.M. Dishroom staff.
• CafA(C) staff and/or P.M. part-time staff.

OTHER DUTIES/RESPONSIBILITIES
Other duties as assigned.
PATIENT CARE/INTERACTION
When applicable, employees must be able to adjust the essential functions they perform appropriately to the age of their patient/customer. Employees must demonstrate knowledge of the principles of growth and development and the knowledge and skills necessary to provide for the primary population of patients served in the department. Employees demonstrate the ability to alter care and patient/family education based on the age or developmental level of the patient.