Food Service - Production Coordinator/Sous Chef

Nationwide Children's Hospital•Columbus, OH

10d•Onsite

About The Position

Performs technical and supervisory duties depending on the shift and hours worked. Coordinates patient food service in clinical areas, the call center, formula room, and room service line, ensuring accurate service, preparing formulas, and delivering meals directly to patients. Oversees employees working on the tray line, in the call center, as room service ambassadors, in formula preparation, and with CBORD Information Systems (FSS, NSS, and RSS). Monitors food quality and quantity, ensures equipment is maintained, and follows established sanitation standards. The position directs and coordinates employees across these service areas; supports interviewing, hiring recommendations, training, and performance evaluations; and prepares commendations and disciplinary documentation. It supervises patient tray service, adjusts schedules and assignments to cover absences, and serves as backup where necessary. The role inspects patient food service areas and equipment, reinforces food-handling, sanitation, and safety standards, participates in quality improvement and information-system changes, and collaborates with Nutrition Services and clinical staff. It also communicates with patients and families about meal service and menu selection, performs related clerical duties, and participates in continuing education. Applicants must have a high school diploma or equivalent and completion of a Certified Dietary Manager course, enrollment in a college program in Dietetics or Hospitality Management, or an equivalent combination of education and experience. Food protection certification is required, or must be obtained within one year of hire. One year of food service experience is required; one year in a hospital or nursing home nutrition services department is preferred.

Requirements

High school graduate or equivalent, plus completion of a Certified Dietary Manager course, enrollment in a college program in Dietetics or Hospitality Management, or an equivalent combination of education and experience.
Certified in food protection, or able to become certified within one year of hire.
One year of food service experience.
Basic and broad knowledge of medical, nutritional, and accounting terminology, labor laws, and employee management.
Analytical ability to resolve problems that may arise during a shift.
Skill in operating computers and food preparation and kitchen equipment, including ovens, dishwashing machines, and an autoclave.
Interpersonal skills to work with department staff, nursing staff, hospital employees, patients, and families.
Oral and written communication skills to prepare reports and interact with patients and families about nutrition-related issues.
Ability to manage multiple areas and priorities simultaneously and maintain multiple reporting relationships.
Ability to plan, organize, gather, integrate, evaluate, and report data for system enhancements.
Ability to work with health care personnel in a variety of settings.
Understanding of Nutrition Services information-system needs in relation to customer expectations and product delivery, and of the Diet Office System's relationship to a complex information-systems environment.

Nice To Haves

One year of experience in a hospital or nursing home nutrition services department setting.
Competency in clinical computer systems and applications.

Responsibilities

Direct and coordinate employees on the tray line, in the call center, among room service ambassadors, and in the formula room.
Assist with interviewing candidates and make hiring recommendations to the area manager.
Train new employees and provide input on probationary and annual performance evaluations.
Prepare commendations and reprimands for disciplinary action.
Supervise patient tray service to ensure compliance with quality standards.
Adjust schedules and work assignments to cover absences and maintain quality, timeliness, and cost-effectiveness; provide backup for positions as needed.
Ensure employees follow food-handling, sanitation, and safety standards established by the Ohio Department of Health, JC, OSHA, and the Nutrition Services Department.
Inspect the tray line, unit kitchens, formula room, call center, and ware-washing areas daily to check safety, par levels, and equipment operation.
Use personal computers, printers, and telecommunications equipment.
Participate in departmental information upgrades and quality-related changes, including documentation and evaluation of continuous quality improvement activities and follow-up.
Collaborate with Nutrition Services and clinical staff to understand and follow policies and procedures.
Communicate with patients and families to obtain information or provide assistance during meal delivery and menu selection.
Perform clerical duties related to the clinical area and call center.
Participate in continuing education to maintain and enhance knowledge of current Nutrition Services practices.