FOOD PRODUCTION TECH- Days

Food Production Tech

Reports To: Director Food & Nutrition Services

Direct Reports: None

FLSA Classification: Non-Exempt

Position Summary

The Food Production Tech is responsible for coordinating and directing special functions and cafeteria menu. Responsible for all food and supply purchases, assisting and directing of proper storage and inventory control. Responsible for clerical duties and end of the month reporting under the direction of the Director of Food & Nutrition Services. Assists in monitoring and educating all dietary employees.

General Duties, Tasks and Responsibilities

• Purchases food and supplies needed to meet the needs of both the cafeteria and patient needs; ensures accurate inventories and inventory control measures; prepares a monthly cafeteria menu and in-house catering menus; reviews food costs for potential price increases and presents to supervisor.
• Coordinates special functions and catering events; completes and communicates special function requests/work sheets for production staff appropriately; assesses functions and files work sheets for usage factors; maintains and updates meeting room schedule.
• Compiles and completes reports in a timely manner; sends to other departments as appropriate; records daily cafeteria deposits and reviews all cafeteria POS reporting systems for accuracy; reports inaccuracies/problems to supervisor; develops policies and procedures to help govern the cafe service, POS system and special functions catered by the organization.
• Prepares cafeteria and in-house catering menu(s).
• Demonstrates proper use and care/storage of chemicals; maintains current MSDS file, educating staff on changes and updating changes to Safety Specialist as appropriate.
• Checks deliveries and stocks using First In/First Out procedures; ensures quality of foods being used or served for patient and/or cafeteria; communicates any items that are out-of-stock with staff; communicates with Food Nutrition Tech and Registered Dietitian any outdated supplements for reorder.
• Completes documentation to meet all regulatory standards, policies and procedures; documents tasks on the department Infection Control forms.
• Records and handles all messages quickly and appropriately.
• Provides training to dietary staff as directed.
• Assists Director as needed.
• Performs all aspects in an environment that optimizes patient safety and reduces the likelihood of medical/healthcare errors; uses and maintains equipment safely and appropriately; follows standard precautions.
• Follows federal and state sanitary regulations as well as facility infection control guidelines and dietary policies and procedures; observes safety precautions at all times, uses safety signs for cleaning where appropriate; uses equipment safely and appropriately; follows standard precautions.
• Maintains confidentiality of all department data and activities.
• Demonstrates flexibility in work schedules.
• Complies with all established safety procedures to ensure a safe environment for patients, visitors and staff.
• Participates in performance improvement activities.
• Performs other duties as assigned.

Education Requirements

• Associate's Degree in related field / Equivalent combination of education and experience required

Certification / Licensure Requirements

• Current IL ServSafe Food Protection Certification Required
• Certified Dietary Manager (CDM) Required within 18 months of hire

Experience Requirements

• Food Service minimum 2 years Preferred

Computer Skills

• Strong computer skills including Microsoft Excel and Outlook

Additional Skills

• Ability to work independently, prioritize and complete tasks in a timely manner
• Excellent communication and customer service skills