Food Services Coordinator
Job Summary:
Under the supervision of the Center Manager, the Food Services Coordinator will plan, organize and manage the daily operation of the Dietary Department. This position performs dining services and housekeeping duties and assumes general responsibility for the kitchen responsibilities. The Food Services Coordinator must act in accordance with current federal, state, and local standards, guidelines and regulations that govern the facility to assure that quality dietary services are provided on a daily basis and that the dietary department is maintained in a clean, safe, and sanitary manner.
Qualifications and Requirements:
Education:
- Must have high school diploma.
- Associate’s Degree preferred.
- Be legally authorized, currently licensed, registered or certified if applicable to practice in the State of California.
Experience:
- Minimum of two year’s experience working with a frail or elderly population required.
- Certified Dietary Manager (CDM) preferred.
Skills and Knowledge:
- Effective written and oral communication skills
- Effective organizational skills.
- Previous food service experience
- Ability to communicate in English.
Preferred Skills and Knowledge:
- Ability to function autonomously and is an independent decision maker.
- Effective skills necessary to assess and meet the nutritional needs of frail older adults.
- Demonstrates effectiveness as a group leader and participant and the ability to collaborate with multiple members of the health care and administrative leadership team.
- Serve Safe Certified
Physical Demands and Working Conditions:
The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. In compliance with ADA requirements, reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Work Environment:
Employee must be able to work effectively within an interdisciplinary team model, interfacing and collaborating with a wide range of clinical and social services disciplines who work together to manage the PACE participants’ care. The work setting is in an Adult Day Health Center and primary care clinic environment with moderate noise levels and controlled temperatures.
Physical Requirements:
Requires manual and finger dexterity and eye-hand coordination; the ability to use department equipment; and the ability to lift/carry up to 30 pounds using appropriate body mechanics with reasonable accommodation if needed.
Visual, Hearing and Communication Requirements:
Requires corrected vision and hearing to normal range, with or without reasonable accommodation. Ability to communicate by way of the telephone with participants, customers, vendors and staff.
Pressure Factor:
Requires working under stressful conditions. Working conditions may be noisy and crowded and fluctuating indoor temperatures. Moderate pressure to meet scheduled deadlines. Potential for exposure to verbal aggression by client, vendors, and staff.
Environmental Conditions:
May be exposed to a risk of bodily injury through contact with moving instrumentation, toxic substances, medicinal preparations, bodily fluids, communicable diseases and any other conditions common in a healthcare environment. Subject to unpleasant odors.
Duties and Responsibilities:
- Ensures implementation of current policies and procedures concerning food procurement, preparation and service, which reflect compliance with regulatory and facility guidelines.
- Assure that dietary expenses are within budgetary limits. Maintain current written records of department expenditures and provide documentation, records and cost reports to the appropriate administrators as required.
- In collaboration with the Registered Dietitian ensures that physician orders and established dietary care plans are followed in processing regular diets, new diets, and diet changes.
- Ensure that food equipment and supplies for all meals are readily available.
- Attend participant plan of care meetings as directed.
- Establish and maintain productive lines of communication between dietary services and other facility departments and services.
- Prepare meals that are tasty and appetizing in appearance.
- Serve food according to established portion and control procedures.
- Ensure that all day-to-day cleaning and housekeeping functions in kitchen area are completed.
- Ensure that the following logs are completed on a daily basis:
- Freezer and Refrigerator Temperature
- Sanitizer Water Temperature
- Serving food temperature
- Calibration of Thermometers (if appropriate)
- Assists in monitoring meals, including intake, and diet compliance.
- Implements the nutritional components of participant plan of care including active participation and development of therapeutic dining programs.
- Oversees maintenance/cleanliness and orderliness of serving kitchen. Monitors portion control; appropriate serving of food; adherence to therapeutic diets, purchasing and inventory of food.
- In conjunction with the Registered Dietitian responsible for the management of therapeutic diets, including modification to meet individual participant needs, and physician orders.
- Protects privacy and maintains confidentiality of company procedures, results and information about employees, participants and families.
- Participates and support Quality Improvement Initiatives.
- Performs other duties/projects and participates on other committees as requested.