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 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.
• Inspires and motivates others to promote the philosophy, mission, vision, goals, and values of MercyOne Medical Center and Trinity Health.
• Maintains a working knowledge of the Trinity Health Organization Integrity Program and applicable Federal, State, and local laws and regulations.
• Assists with supervision for all production and service activities, including forecasting, food ordering, product selection, promotions, and marketing.
• Develops positive working relations with external vendors to manage product ordering, delivery, and stocking schedules.
• Works with vendor invoices to ensure 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 align with customer preferences.
• Incorporates new products and collaborates with vendors to create promotional opportunities.
• Monitors and directs activities for 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 ware washing, equipment cleaning and maintenance, housekeeping, and facilities management to ensure high standards for sanitation, safety, and customer satisfaction.
• Manages production, including customer and production forecasting, food ordering, and supervision of meal production and service to meet quality, quantity, sanitation, and efficiency standards.
• Supervises cash-handling activities, including daily deposit balancing, cash tills, credit card sales, safes, and auditing of records.
• 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

• 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.
• Minimum one-year 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.
• 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

• Professional, collaborative work environment fostering a positive public image.
• Knowledge of laws and regulations pertaining to patient health, safety, and medical information (e.g., HIPAA, Stark).
• High level of customer responsiveness and commitment to customer service.
• Strong service orientation and excellent working relationships with internal and external customers.
• Broad knowledge of quantity food service operations, healthcare, retail, and/or convenience store food service operations.
• Understanding of principles, concepts, and methodologies related to procurement, production, presentation, marketing, and distribution of food and beverage products.
• Well-developed written and oral communication skills with the ability to motivate staff.
• Excellent customer service for both internal and external customers.
• Time management, attention to detail, strong leadership, and flexibility with sound decision-making abilities.
• Comprehensive knowledge of HACCP, principles of food safety, and sanitation.
• Computer literacy 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.
• Ability 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 for training and demonstrating production procedures and equipment.
• High level of concentration and prioritization of tasks required.
• Very high noise levels due to kitchen equipment.
• Work conditions can be warm, humid, and floors may be wet, greasy, and slippery.
• Ability to push/pull food carts.
• Ability to taste and smell food to determine quality and palatability.
• Ability to speak and hear speech.
• Must adhere to applicable organizational requirements on an annual basis for Employee Health Directives.