Nutritional Services Catering Coordinator

Overview

Assists the Supervisor in overseeing daily operations and employees. Helps to ensure quality, service, sanitation, productivity and production standards are met and employees are adhering to hospital and departmental policies and procedures.

• Writes schedules when assigned and, in the absence of the Supervisor, makes changes as needed due to call-ins, illnesses, etc.
• Assures adequate staffing level for oncoming shifts.
• Ensures daily sanitation duties are completed and makes special cleaning assignments as needed.
• Ensures employees adhere to departmental and personnel policies. (i.e. dress code, cell phones, eating and drinking in appropriate areas, etc.)
• Conducts employee meetings, daily line-ups and keeps employees informed.
• Resolves customer and patient concerns, complaints and questions.
• Ensures all service standards are met including: food temperatures, serving times, proper food handling and storage, documentation, AIDET process, and customer service.
• Monitors workload vs. staffing and makes adjustments as necessary.
• Ensures work areas are clean and well stocked.
• Ensures all work is completed prior to end of employee shifts.
• Ensures all funds are collected, counted, secured, and deposited in accordance with established procedures.
• Ensures all service ware (i.e. dishes, serving utensils, trays, pans, carts, etc.) and equipment are clean and available for all meal periods.
• Assists in training of new employees; monitors training progress and completion of initial competencies.
• Assists employees with CBT training.
• Communicates problems or concerns and information to other Coordinators, Team Leaders, Supervisors and Managers as appropriate.
• Provides input for employee evaluations.
• Handles conflict resolution with employees, patients, nursing, family members, customers and others as needed. When necessary offers service recovery.
• Attends department, hospital and other meetings and training as delegated.
• Must adhere to all DCH Nutritional Services Department policies and procedures.
• Assembles and delivers all food and supplies for catered functions to the scheduled locations
• Arranges tables and decorations
• May prepare hors d’oeuvres, sandwiches, deli plates/platters, and salads
• Set buffet tables with food, beverage and service items according to pre-established standards
• May serve food and beverages to guest
• Cleans and packs dish utensils for removal to appropriate locations
• Returns unused food and beverages, equipment, and utensils to the appropriate locations
• Checks to ensure all display foods are merchandised attractively per standards
• Display foods held at hot or cold standards
• Complete food preparation assignments accurately and in a timely manner
• Keeps display equipment clean and free of debris during meal service
• Cleans tables and chairs as assigned before, during, and after meal service. Arranges tables and chairs per standard plan for dining room.

DCH Standards:

• Maintains performance, patient and employee satisfaction and financial standards as outlined in the performance evaluation.
• Performs compliance requirements as outlined in the Employee Handbook
• Must adhere to the DCH Behavioral Standards including creating positive relationships with patients/families, coworkers, colleagues and with self.

• Performs essential job functions in a manner that ensures the safety of patients, visitors and employees.
• Identifies and reduces unsafe practices that may result in harm to patients, visitors and employees.
• Recognizes and takes appropriate action to reduce risks and hazards to promote safety for patients, visitors and employees.

• Requires use of electronic mail, time and attendance software, learning management software and intranet.
• Must adhere to all DCH Health System policies and procedures.
• All other duties as assigned.

May require the use of CBORD software. High School diploma or GED required. Minimum of five years’ previous food service experience required. One year demonstrated leadership experience preferred. A Manager’s Serv Safe Certification is preferred. Ability to evaluate a problem or situation and take action after analyzing the options. Proven leadership skills. Positive,…