Production Coordinator

Description

Job Summary: To supervise and coordinate preparation and cooking of foods for patients, staff and visitors. May supervise the work of others within the production area.

Job Results & Essential Function

• Assists in planning and evaluation of the operation of the unit to assure that meals are prepared in an efficient manner.
• Assists in day-to-day preparation of food. Plans and reviews menus with the Director of Food Service and/or Dietitian to determine food quantities, number and types of meals to be served, economical use of foodstuffs and leftovers and redundancy of menus. Develops and standardizes recipes and portions; utilizes the Sodexo Food management program for standardization & consistency.
• Estimates food consumption and requirements to determine type and quantity of meats, vegetables and other foods to be prepared. Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment. Inspects purchased foods for standards of quality; prepares, seasons and cooks food; observes methods of food preparation, cooking and sizes of portions to insure food preparation, cooking and sizes of portions to insure food is prepared in prescribed manner; tests cooked foods by tasting and smelling; may inspect trays for attractiveness, palatability and temperature of food.
• Supervises the operation and cleaning of all equipment in the food production area & throughout the main kitchen. Ensure HACCP compliance with temperature recording & notifies director of opportunities.
• Maintains a clean and orderly work area.
• Shows safe work practices and knowledge of equipment safety operation; trains staff on equipment use & cleaning.
• Operates as department safety chair; completes monthly safety topics trainings for physical environment & food safety topics.
• Develops and/or supervises the analysis of patient information and interpretation of data to provide an appropriate plan and intervention specific for age related needs and provision of care.
• When Staffing needs dictate, may work an alternate shift or be scheduled to work on an on-call basis. Employees scheduled on call must report within 30 minutes of receiving a call.
• When Staffing needs dictate, may be scheduled to work an alternate shift.
• Demonstrates and exemplifies Code of Conduct and Ethical Behavior by:

- Considering first the well-being of the patient.

- Conducting all interactions with patients, visitors, employees, physicians, volunteers, healthcare providers or any other individuals in a courteous, honest and respectful manner.

- Demonstrating ethical and professional behavior at all times.

- Refraining from conduct that may reasonably be considered offensive to others or disruptive to the workplace or patient care. Offensive conduct may be written, oral or behavioral.

• Assumes responsibility for own professional growth and development as demonstrated by attendance at continuing education and in-service programs. Meets mandatory in-service requirements.
• All employees are responsible for providing excellent customer service through words and actions that support our commitment to caring and quality.
• All employees are responsible for creating a culture of employee and patient safety and for ensuring the highest quality of care for patients throughout St. James Hospital.
• Arrives for work on time and as scheduled.
• Is knowledgeable and practices safely using infection control, universal precaution and safety protocols. Uses appropriate universal precautions, infection control practices, along with proper lifting and transfer techniques to promote patient and employee safety.
• Is knowledgeable and complies with hospital policies and procedures.
• May assist in the promotion of our institution and profession by participation in hospital promotion and health fair activities.
• Ability to work in close coordination with employees in own department, frequent contact with other hospital employees, patients and visitors.
• Performs other duties as requested within the scope of applicable licensure, abilities and policies.

Requirements

Education & Experience

High School, additional certificates or culinary training. Three years’ experience.

Licenses and/or Certifications

N/A

Language Ability

Ability to read, write and interpret documents in English. Ability to effectively communication with employees, vendors, and visitors.

Math Ability

Ability to understand and determine chemical ratios for cleaning purposes.

Reasoning Ability

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Physical Demands

Stands and walks most of the day. Stoops, crouches and kneels. Occasionally climbs step-ladder. May lift and carry items of moderate weight (no more than 50 lbs).

Working Conditions

Usually works in well-lighted and well-ventilated areas. Exposed to numerous cleaning agents, detergents, sanitizers, dust, dirt, trash and unpleasant odors. Observes and uses Infection Control Standard Precautions while accomplishing all daily assignments. Works various shift hours, holidays and weekends

Salary : $20 - $26