Kitchen lead Coordinator

Employment Type: Full time • Shift: Rotating Shift

About the role

Under the general direction of the Director, responsible for providing leadership for the day-to-day operations in production and service of the cafeteria, tray line, Coffee shop, Doctor's Lounge, back-of-house kitchen and catering events for the Nutrition Department. Actively participates in and supervises food ordering, production, service, cash-handling, sanitation, housekeeping, and facilities maintenance. Assist with the organization and staffing of full-time and part-time personnel to meet department goals of serving high quality and safe meals to patients, staff and guests of MercyOne North Iowa Medical Center. Assist in the departmental decisions with implementing the philosophy, objectives, standard of care, policies and procedures of the Nutrition Department and MercyOne North Iowa Medical Center.

Responsibilities

• Actively demonstrates the organization’s mission and core values and conducts oneself with honesty, integrity, and caring to inspire and motivate others.
• Maintains working knowledge of Trinity Health Organization Integrity Program and applicable Federal, State and local laws to ensure honest, ethical, professional behavior.
• Assist with supervision for all production and service activities (cafeteria, tray line, coffee shop, Doctor's Lounge, back-of-house kitchen, catering events) including forecasting, food ordering, product selection, promotions and marketing.
• Maintain positive working relations with external vendors to develop product ordering, delivery, and stocking schedules; work with vendor invoices to ensure accurate delivery.
• Assist in development of menu concepts, products, recipes and pricing strategies to meet budgetary and program objectives while enhancing revenue and customer satisfaction.
• Constantly evaluate product offering and selection; incorporate new products and work with vendors for regular promotion items.
• Monitor duties and direct activities for staff working on tray lines, cafeteria, back-of-house, coffee shop and catering events.
• Participate in personnel activities: hiring, interviewing, orientation, training, scheduling, payroll, performance evaluations, disciplinary action.
• Manage and participate in supervision of ware washing, equipment cleaning and maintenance, housekeeping and facilities management to ensure sanitation, safety and customer satisfaction.
• Manage and participate in production including customer forecasting, production forecasting, food ordering and supervision of production and service to meet quality, quantity, sanitation and efficiency standards.
• Responsible for supervision of cash handling activities: daily deposit balancing, cash tills, credit card sales, safes, auditing of records and cash-handling.
• Maintain point-of-sale software system for consistency in pricing, record keeping and cash control.
• Manage and coordinate all catering events.
• Maintain and prepare records and reports required for unit operations and to meet department goals.