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.

Responsibilities

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.

Qualifications

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 ServSafe Certification is preferred.  Ability to evaluate a problem or situation and take action after analyzing the options.  Proven leadership skills.  Positive, optimistic and supportive personality to lead others.  Requires commitment to quality, customer service and departmental goals and objectives.  Must be able to read, write legibly, speak and comprehend English. 

WORKING CONDITIONS

Environmental

• Risk of injury from sharp objects, hot surfaces, caustic chemicals and moving heavy parts and equipment. Includes exposure to human body fluids, disease and infection.  Requires wearing common protective equipment to adhere to standard precautions, isolation and safety procedures.

Physical

• Medium work.  Requires extensive standing and walking.  Required to push and pull heavy objects up to 35 lbs. on a regular basis and 50 lbs. on an occasional basis.  Considerable bending, lifting and grasping.  Work temperatures can exceed 90 F or be lower than 0 F. 

Psychological

• Frequent contact with patients, families and staff members face-to-face and by telephone.  Coordinates and leads employees and is responsible for outcomes of area workers. Possible dealings with upset or unpleasant patients, family members, employees or customers.  Responsible for proper food handling practice to ensure safe food is served to patients and customers.  Receives and shares information via electronic mail.  Requires independent thinking and decision making as well as that done in conjunction with Supervisors or Managers.

Physical presence onsite is essential.  Hearing and vision must be normal or corrected to within normal range.  Able to perform the duties with or without reasonable accommodation.