Kitchen lead Coordinator

Job Title

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. Assist 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. Assist in the departmental decisions with implementing the philosophy, objectives, standard of care, policies and procedures of the Nutrition Department and MercyOne North Iowa Medical Center.

Essential Functions:

Actively demonstrates the organization's mission and core values and always conducts oneself in a manner consistent with these values. Must possess a personal presence that is characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate 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, as well as other policies and procedures to ensure adherence in a manner that reflects honest, ethical, and professional behavior. Maintains a working knowledge of applicable Federal, State and local laws and regulations, Trinity Health's Organizational Integrity Program, Standards of Conduct, as well as other policies and procedures to ensure adherence in a manner that reflects honest, ethical and professional behavior.

Assist with supervision for all production and service activities for the cafeteria, tray line, coffee shop, Doctor's Lounge, back-of-house kitchen and catering events including forecasting, food ordering, product selection and product promotions and marketing. Responsible for positive working relations with external vendors to help develop product ordering, delivery, and stocking schedules. Works with vendor invoices to ensure orders are delivered accurately. Assist in the development of menu concepts, products, recipes and pricing strategies so budgetary and program objectives are met, while enhancing revenue generation and customer satisfaction. Constantly evaluates product offering and selection to keep current with popularity of items offered for sale. Responsible for incorporating new products and working with vendors to take advantage of creating special opportunities to have promotion items offered on a regular basis. Monitor duties and direct activities for all staff members working on tray lines, cafeteria, and back-of-house, coffee shop and catering events. Participates and assists in personnel activities including hiring, interviewing, orientation, training, scheduling, payroll, performance evaluations, and disciplinary action. Manage and participate in the supervision of ware washing, equipment cleaning and maintenance, housekeeping and facilities management to ensure high standards are met for sanitation, safety and customer satisfaction. Manage and coordinate all catering events. Maintain and prepare records and reports required for unit operations and to meet department goals. Responsible for implementing and enforcing all appropriate rules and regulations of MercyOne North Iowa Medical Center, State Department of Health and the Department of Nutrition Services. Attend and actively participate in staff meetings and other meetings as requested by the Director. Will be assigned a primary area of focus but must be able to function in all areas. Performs other duties consistent with purpose of job as directed.

Skills and Abilities Required:

Maintains a professional, collaborative work environment to foster a positive public image for MercyOne North Iowa Medical Center. Knows and adheres to all laws and regulations pertaining to patient health, safety and medical information (i.e. HIPAA, Stark, etc.) Provides a high level of customer responsiveness and serves as a role model to encourage commitment to customer service. A strong service orientation is required. Maintains an excellent working relationship within the department and with all our internal and external customers. Experience with a broad knowledge of quantity food service operations, healthcare and retail and/or convenience store food service operations. Must fully understand all principles, concepts, and methodologies as they apply to the procurement, production, presentation, marketing and distribution of food and beverage products. Must have well-developed written and oral communication and can communicate and motivate staff. Must provide excellent customer service to both internal and external customers. Must possess time management skills, attention to detail, strong leadership skills, and flexibility with the ability to make sound, well thought out decisions. Must have comprehensive knowledge of HACCP, principles of food safety, and sanitation. Must be computer literate demonstrating proficiency in Microsoft Excel, Word and Outlook. Working knowledge of computerized food system software in a hospital, college/university food service, and commercial or hotel and restaurant environment is preferred. Must be able 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 entire operation. Frequently (21% - 50%) will need to stoop, bend and reach. Periodically (11%-20%) lifts food or equipment up to 50 pounds. Eye/hand coordination is needed to train and demonstrate production procedures and equipment. Job functions require a high level of concentration and prioritization of tasks. Noise level is very high in this environment due to kitchen equipment. Work conditions can be warm and humid, and floors can be wet, greasy and slippery. Must be able to push/pull food carts. Must be able to taste and smell food to determine quality and palatability. Must be able to speak and hear speech. Must adhere to applicable organizational requirements on an annual basis for Employee Health Directives.

Minimum Education and Experience Required:

A 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. A 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. A 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.

Our Commitment

Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law.