Food Kitchen Coordinator

Trinity Health•Boise, ID

11d•Onsite

About The Position

Saint Alphonsus Medical Center in Boise is hiring a Production Coordinator to support the Food and Nutrition Services Department. This position is responsible for food production, assembly and sanitation of equipment, patient care service, storeroom, cafeteria and catering. Under the general direction of the Executive Chef, this role provides leadership and guidance for the daily operation of all culinary and production applications within the department. The coordinator actively participates in and supervises food ordering/supplies, food production, food quality, sanitation/food safety, housekeeping, and facility maintenance. They are responsible for staff utilization and training of the computerized production software system to ensure accuracy of master recipes, orders, pre-prep, and production of menu items based on forecast/need. This role also assists in training of personnel, scheduling, payroll functions, evaluations, staff competency, and disciplinary actions. The coordinator assists in departmental decisions with implementing the philosophy, objectives, and standard of care, policies and procedures of the Food and Nutrition Services Department. This is a Full-time position, 40 hours per week, with a mixed shift. This role will support the main Food & Nutrition Services at the Boise hospital campus.

Requirements

High school diploma required
A minimum of two (2) years of experience working as a supervisor in a food related environment.
A minimum of one (1) year of computer operating system experience.
Must fully understand all principles, concepts, and methodologies as they apply to the procurement, production, and distribution of food/supply products.

Nice To Haves

two years culinary or management degree preferred
Serve Safe Certified preferred.
Understanding of quantity food production and catering experience is preferred.
Experience with a broad knowledge of quantity food service operations.

Responsibilities

Supervises all culinary production functions of quality and quantity of food prepared daily within the department
Delivers and retrieves patient food trays.
Supervision of ware washing, equipment cleaning and maintenance within the department.
Oversee areas including cleaning, sanitation and food safety practices of the department cooking equipment, temperature logs, food storage and preparation areas.
Assure patient safety and meals are served in compliance with current diet through the utilization of master standardized recipes, production schedule, ordering schedule, temperature and pre prep sheets.
Must be able to operate equipment used by Food Service staff.
Assist in Menu planning
Performs other related duties as assigned or required.