Food Service - Production Coordinator/Sous Chef

About the Role

Performs technical and supervisory duties, coordinating patient food service in clinical areas, the call center, formula room, and room service line. Ensures accuracy of patient food service, prepares formulas, and provides meals directly to patients. Oversees employees on the tray line, call center, room service ambassador, formula preparation, and CBORD Information Systems (FSS, NSS, and RSS). Monitors quality and quantity of food served, ensures equipment maintenance, and adheres to established sanitation standards.

Responsibilities

• Directs and coordinates activities of employees on the tray line, call center, room service ambassadors, and formula room.
• Assists in interviewing job candidates and makes hire recommendations to the area manager.
• Trains new employees and provides input on probationary and annual performance evaluations.
• Initiates and prepares commendations and reprimands for disciplinary action.
• Supervises patient tray service to ensure compliance with quality standards.
• Adjusts schedules as needed to cover absences; modifies work assignments and reassigns work to maintain quality, timeliness, and cost-effectiveness despite staff shortages.
• Serves as backup for any positions as necessary.
• Ensures employee adherence to food handling, sanitation, and safety standards established by the Ohio Department of Health, JC, OSHA, and the Nutrition Services Department.
• Inspects tray line, unit kitchens, formula room, call center, and ware washing areas daily to ensure safety standards are met and equipment operates properly.
• Uses equipment such as personal computers, printers, and telecommunications equipment with a high degree of skill.
• Participates in departmental information upgrades and changes pertaining to quality, including assisting with documentation and evaluation of continuous quality improvement activities.
• Collaborates with Nutrition Services and Clinical Staff to understand policies and procedures to meet expectations and outcomes.
• Communicates with patients and families to obtain information and/or provide assistance during tray service delivery and menu selection.
• Performs various clerical duties related to the clinical area and call center.
• Participates in continuing education activities to maintain and enhance knowledge of current practices in Nutrition Services.

Requirements

• High School Graduate or equivalent and completion of a Certified Dietary Manager course OR enrollment in a college program in Dietetics or Hospitality Management OR an equivalent combination of education and experience.
• Certified in food protection, or become certified within one year of the date of hire.
• One year of Food Service experience, required.
• One year of experience in a hospital or nursing home nutrition services department setting, preferred.

Skills

• Basic and broad knowledge of medical, nutritional, and accounting terminologies; labor laws; and employee management.
• Analytical ability necessary to resolve problems that may arise during the shift.
• Skill in operating computers and various food preparation/kitchen equipment/formula room (e.g., ovens, dishwashing machines, autoclave).
• Interpersonal skills necessary to work with department staff, NCH nursing staff, other hospital employees, patients, and their families.
• Oral and written communication skills required to prepare reports and interact with patients and families regarding nutrition-related issues.
• Ability to manage multiple areas and projects/priorities simultaneously and effectively maintain multiple reporting relationships.
• Competency in clinical computer systems and applications desired.
• Demonstrates the ability to plan, organize, gather, integrate, evaluate, and report data for systems enhancements.
• Demonstrates the ability to work with healthcare personnel in a variety of settings.
• Understands the information system needs of Nutrition Services in relation to customer expectations and product delivery.
• Understands the relationship of the Diet Office System in a complex IS environment.

Physical Requirements

• Occasionally: Bend/twist, climb stairs/ladder, exposure to communicable diseases and/or pathogens, lifting/carrying 21-40 lbs, sitting, squat/kneel.
• Frequently: Exposure to chemicals/medications, lifting/carrying 11-20 lbs, operating machinery, pushing/pulling 26-40 lbs, reaching above shoulder.
• Continuously: Audible speech, color vision, depth perception, hearing acuity, lifting/carrying 0-10 lbs, pushing/pulling 0-25 lbs, repetitive hand/arm use, seeing (far/near), standing, walking.