Food and Nutritional Services Coordinator

How you’ll contribute Communicate between nursing units, Food and Nutrition Services and other departments to provide customer and patient services. Maintain knowledge and skills necessary to provide patient care based on physical, psychological, educational, safety and other criteria for neonates, infants, children, adolescents, adults and geriatric populations. Maintain tallies for all patient meals. Create staff schedule according to patient census. React to changes to ensure efficient timing of services and accuracy of doctor’s orders for modified diets, tube feedings, etc. Unload and organize stock from vendors as needed. Be familiar with diet restrictions to ensure optimal patient care. Adhere to Food and Nutrition Services policies and procedures. Manage hostess and food service workers under supervision. Orient and mentor new staff members. Follow standard precautions using personal protective equipment as necessary. Fill in for other positions as needed. Perform cash handling, safety audits, and HACCP temperature checks. Why join us We believe that investing in our employees is the first step to providing excellent patient care. In addition to base compensation, this position offers: Comprehensive Benefits: Multiple levels of medical, dental and vision coverage for full‑time and part‑time employees. Financial Protection & PTO: Life, accident, critical illness, hospital indemnity insurance, short‑and long‑term disability, paid family leave and paid time off. Financial & Career Growth: Higher education and certification tuition assistance, loan assistance and 401(k) retirement package with company match. Employee Well‑being: Mental, physical, and financial wellness programs (free gym memberships, virtual care appointments, mental health services and discount programs). Professional Development: Ongoing learning and career advancement opportunities. What we’re looking for Food & Nutritional Services Coordinator: Education: High School Diploma required. Requirements: Two years of experience in a supervisory role required. Two years of experience as a cook, planning patient menus, diet changes and general patient services in a healthcare setting, including a hospital, extended‑care facility, or other quality food service operation. Dietary Manager Certification: preferred but not required. ServSafe Certification: Must obtain within 3 months of hire and re‑certify every 3 years. Nutrition Knowledge: Experience with basic principles of nutrition as related to modified dietary requirements is preferred. Food Sanitation and Safety: Knowledge of HACCP and ServSafe certification. Food Quality: Knowledge of food quality through established procedures and guidelines. Excellent customer service skills, including effective listening skills. EEOC Statement UP Health–Portage is an Equal Opportunity Employer. Marquette General Hospital is committed to Equal Employment Opportunity for all applicants and employees and complies with all applicable laws prohibiting discrimination and harassment in employment. #J-18808-Ljbffr Memorial Physician Practices