Overview

The Production Coordinator is responsible for managing the activities of the Production area including all phases of food production, distribution and service. Primary responsibilities include: accountability for performance effectiveness of all personnel; monitoring for quality food preparation, maintenance of customer relations; requisitioning of food and non-food supplies from storeroom, maintenance of sanitation and safety standards in the main kitchen; equipment maintenance; employee training and food service.

Why Nationwide Children's Hospital?

The moment you walk through our doors, you feel it. When you meet our patient families, you believe it. And when you talk with anyone who works here, you want to be part of it. Welcome to Nationwide Children’s Hospital, Where Passion Meets Purpose.

Here, Diversity, Equity and Inclusion are integrated into our core values and practices. We are passionate about building, sustaining and evolving an inclusive and equitable environment. We are seeking individuals who live these values and want to share their experiences and efforts in support of our collective mission.

We’re 14,000 strong. And it takes every one of us to improve the lives of the kids we care for, and the kids around the world we’ll never meet. Kids who live healthier, fuller lives because of the knowledge we share. We know it takes a Collaborative Culture to deliver on our promise to provide the very best, innovative care and to foster new discoveries, made possible by the most groundbreaking research. Anywhere.

Ask anyone with a Nationwide Children’s badge what they do for a living. They’ll tell you it’s More Than a Job. It’s a calling. It’s a chance to use and grow your talent to make an impact that truly matters. Because here, we exist simply to help children everywhere.

Nationwide Children’s Hospital. A Place to Be Proud.

Responsibilities

• Monitors the daily performance of all nutrition services workers in the main production area and assures conformance to established job standards. • Fills in for production personnel as needed and able to assume all principal duties and responsibilities assigned to those positions. • Assists the Production Manager as needed, will organize the production schedule for the best utilization of time, taking into consideration who is best for any preparation method. • Evaluates the job performance of food service employees and production personnel. Interview and recommends Food service workers for hire. Conducts disciplinary action and recommend termination when necessary. • Prepares excess hours reports and summary reports for excess hours and overtime. • Within the scope of the operation, will be responsible for initiating projects and programs to insure the most effective use of personnel, equipment and food/supplies. • Communicates operational charges, such as menu and food over production, to appropriate personnel and supervisor replacement when necessary. • Evaluates the equipment needs of the operation. Initiates equipment maintenance and repairs, and recommends replacement when necessary. • Ensures timely service of food to employees and patrons. • Communicates with the Production Manager to assure quality products are prepared and the production needs of the operation are adequate. Supervisors will have knowledge of quality standards of food production, garnishing, food merchandising and displays. • Evaluates menu items, judges product acceptability, and makes recommendations for menu changes when necessary based on sales. • Establishes and directs on-going sanitation program and cleaning schedules in accordance with departmental policies. • Maintains an active role in the departmental quality control program. Assists in the resolution of identified problem areas. • Responsible for the completion and analysis of weekly and monthly quality control reports as required by the departmental quality control program. Initiates and recommends corrective active when necessary. • Communicates with other departments with regard to inter-departmental programs and concerns (engineering, laundry, housekeeping, etc.). • Administers hospital personnel policies and handles personnel problems within assigned area. • Conducts orientation and training to all food service workers to insure full and proper utilization of labor. • Monitors Production area usage in compliance with budgetary cost guidelines including food, paper, production supplies and repairs to equipment. • Completes daily reports as per policy. Completes daily production/leftover reports forms for the hot, cold and pastry production. Recommends adjustments to the daily quantities of food produced and received from the kitchen. • Conducts safety inspections of the main production area and takes immediate action to remedy problems. Review production area incidents and documents in log book for follow-up with next supervisor.

Qualifications

Education Requirement:High School Graduate or equivalent. Certifications:Certified in food protection (ServSafe), or become certified with (6) months of hire.Skills: • Analytical ability necessary to resolve problems that may arise during the shift.• Ability to measure accurately and perform basic math skills.• Familiarity with personal computer and nutrition-related software strongly preferred.• Skill in proper operation of food production equipment (ovens, vertical cutter mixer, etc…)• Effective verbal and written communication skills required to prepare reports and to interactions with department staff, other NCH staff, patients and families.• Ability to manage multiple areas and projects/priorities simultaneously and effectively maintain multiple reporting relationships.Experience:1-2 Years of progressively responsible experience in a hospital or nursing home nutrition service department settingOCCASIONALLY: 1-33% OF TIME (0.5 TO 2.5 HOURS) Climb stairs or ladders Sitting Lifting/carrying up to 60 lbs Pushing/pulling up to 100 lbs or greater with assistance Color vision Exposure to fumes/gases/vapors

FREQUENTLY: 34-66% OF TIME (2.6 TO 5.0 HOURS) Reaching above shoulder Lifting/carrying up to 20 lbs Pushing/pulling up to 100 lbs Audible speech Hearing acuity Exposure to chemicals

CONTINUOUSLY: 67-100% OF TIME (5.1 TO 12 HOURS OR GREATER) Bend/twist Squat/kneel, Standing Walking Repetitive hand/arm usage Lifting/carrying up to 10 lbs Depth perception-vision Peripheral vision Seeing-far/near Machinery usage Use of electricity Power tools usage

The above list of duties is intended to describe the general nature and level of work performed by individuals assigned to this classification. It is not to be construed as an exhaustive list of duties performed by the individual so classified, nor is it intended to limit or modify the right of any supervisor to assign, direct, and control the work of employees under his/her supervision. EOE M/F/Disability/Vet