Dietary Production Coordinator

CAMC Health System•Charleston, WV

6d•Onsite

About The Position

The Dietary Production Coordinator ensures the timely, effective, and efficient operation of kitchen and dietary services. The role coordinates daily workflow and food preparation, monitors quality and portion control, maintains food availability and storage, and supports meal service and special functions. The coordinator also assists with staff orientation and training, department opening or closing, schedule adjustments, and daily cash accounting procedures. The employee must demonstrate competency through initial orientation and ongoing validation to perform the duties independently. For positions with direct patient contact, the employee must demonstrate developmentally appropriate knowledge and skills for the patient ages served, including obtaining and interpreting information about patient needs, understanding growth and development, and understanding the range of treatment needed. The position is full-time, regular, 1.0 FTE, with a work schedule that varies. It is located at General Hospital in Charleston, West Virginia.

Requirements

High school diploma or GED.
One year of food service experience.
Food Handlers Card, required within 30 days of hire.
Demonstrate competency through initial orientation and ongoing competency validation to independently perform assigned tasks and duties.
For positions with direct patient contact, demonstrate the knowledge and skills necessary to provide developmentally appropriate assessment, treatment, or care for the patient ages served.

Responsibilities

Coordinate daily work assignments to support smooth workflow and efficient operation of the Nutrition Services Department.
Coordinate preparation of specified foods in appropriate quantities, following portion-control methods and approved recipes.
Ensure foods are ready on time to meet the food service schedule.
Review menus in advance, identify needed items, determine preparation quantities, and calculate or adjust recipes for the expected count.
Review menus with Cooks and monitor preparation procedures and accuracy.
Update patient menus based on the daily census count.
Inspect finished food before meals are served, including checking the patient tray line, to ensure nutritious and attractive food service.
Ensure foodstuffs are available for Cooks.
Store and rotate perishable food items.
Provide food service for special functions when requested, including preparing food for complex, nonrepetitive functions.
Assist with orientation and training of Dietary personnel.
Perform department opening and/or closing duties.
Adjust schedules to cover absences or changes in volume.
Maintain cash controls with Cashiers and perform daily accounting procedures.
Maintain and document required education.
Demonstrate positive customer service and co-worker relations.
Comply with the company's attendance policy.
Participate in department and institutional continuous quality improvement activities.
Perform work cost-effectively and in accordance with departmental pay practices and scheduling policies, including overtime, various shift work, and on-call situations.
Perform work in alignment with the organization's mission and strategic plan and follow applicable organizational and departmental policies and procedures.
Perform related duties as assigned.