Production Coordinator

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. Assists 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. Assists in departmental decisions with implementing the philosophy, objectives, standards 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 in a manner consistent with these values.
• Assists with supervision for all production and service activities for the cafeteria, tray line, coffee shop, Doctor's Lounge, back-of-house kitchen, and catering events, including forecasting, food ordering, product selection, promotions, and marketing.
• Responsible for positive working relations with external vendors to develop product ordering, delivery, and stocking schedules, and ensures orders are delivered accurately.
• Assists in the development of menu concepts, products, recipes, and pricing strategies to meet budgetary and program objectives while enhancing revenue generation and customer satisfaction.
• Evaluates product offerings and selection to keep current with the popularity of items offered for sale.
• Incorporates new products and works with vendors to create promotional opportunities.
• Monitors duties and directs activities for all staff members working on tray lines, cafeteria, back-of-house, coffee shop, and catering events.
• Participates in personnel activities including hiring, interviewing, orientation, training, scheduling, payroll, performance evaluations, and disciplinary action.
• Manages and participates in the supervision of ware washing, equipment cleaning and maintenance, housekeeping, and facilities management to ensure high standards for sanitation, safety, and customer satisfaction.
• Manages and participates in production, including customer forecasting, production forecasting, food ordering, and supervision of meal production and service to meet standard quality, quantity, sanitation, and efficiency.
• Responsible for the supervision of cash-handling activities, including daily deposit balancing, cash tills, credit card sales, safes, and auditing of all records and cash-handling activities.
• Maintains point-of-sale software system for consistency in pricing, record-keeping, and cash control.
• Manages and coordinates all catering events.
• Maintains and prepares records and reports required for unit operations and department goals.
• Implements and enforces all appropriate rules and regulations of MercyOne North Iowa Medical Center, State Department of Health, and the Department of Nutrition Services.
• Attends and actively participates in staff meetings and other meetings as requested by the Director.
• Performs other duties consistent with the purpose of the job as directed.

Requirements

• A minimum of two years' experience working as a supervisor in a food-related environment.
• Understanding of quantity food production, healthcare, retail/convenience store food operations, and catering experience is preferred.
• A minimum of one year of point-of-sale system and computerized food system software experience.
• Serve Safe Certified and/or Certified Professional Food Manager Certification preferred (must be completed within six months of hire).
• High School diploma or equivalent required; a two-year degree in hospitality management or business is preferred.
• Child and Dependent Adult Abuse Mandatory Reporter Training may be required within 6 months of hire and every 3 years thereafter.

Skills

• Maintains a professional, collaborative work environment to foster a positive public image.
• Knows and adheres to all laws and regulations pertaining to patient health, safety, and medical information (e.g., HIPAA, Stark).
• Provides a high level of customer responsiveness and serves as a role model for customer service.
• Experience with a broad knowledge of quantity food service operations, healthcare, retail, and/or convenience store food service operations.
• Understands principles, concepts, and methodologies related to procurement, production, presentation, marketing, and distribution of food and beverage products.
• Well-developed written and oral communication skills; ability to communicate and motivate staff.
• Excellent customer service skills for both internal and external customers.
• Strong time management, attention to detail, leadership, and flexibility; ability to make sound decisions.
• Comprehensive knowledge of HACCP, principles of food safety, and sanitation.
• Computer literate with proficiency in Microsoft Excel, Word, and Outlook.
• Working knowledge of computerized food system software in a hospital, college/university, commercial, or hotel/restaurant environment is preferred.
• Able to read, write, type, and perform basic mathematical calculations.

Working Conditions and Physical Demands

• Very frequent (51% - 80% of workday) standing and walking short distances; mobility is important for supervision of the entire operation.
• Frequently (21% - 50%) stoops, bends, and reaches.
• Periodically (11% - 20%) lifts food or equipment up to 50 pounds.
• Eye/hand coordination needed to train and demonstrate production procedures and equipment.
• High level of concentration and prioritization of tasks required.
• Noise level is very high due to kitchen equipment.
• Work conditions can be warm, humid, and floors may be wet, greasy, and slippery.
• Able to push/pull food carts.
• Able to taste and smell food to determine quality and palatability.
• Able to speak and hear speech.
• Must adhere to applicable organizational requirements for Employee Health Directives on an annual basis.