Food Service - Production Coordinator/Sous Chef

Manages the activities of the Production area including all phases of food production, distribution, and service.

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* Administrative duties including professional email etiquette, shift log completion, time & attendance review, progressive disciplinary forms, daily production sheets, department specific documents, food safety logs.
* Ensures timely service of food to patrons with an overall goal of consistent finished product produced according to recipe standards.
* Enforces all state food safety standards and hospital specific policies with a focus on swift resolution of identified problem areas.
* Fills in for production personnel as needed and able to assume all principal duties and responsibilities assigned to those positions.
* Monitors the daily performance of support staff in the main production area and coaches team members to consistent results of product.
* Establishes and directs continuous sanitation program and cleaning schedules in accordance with departmental policies.
* Creates, updates and executes training for support staff. Maintain accountability to training through ongoing coaching and mentorship.

Education Requirement:
Culinary Degree, or equivalent in experience. preferred.

Certifications:
Certified in food protection (ServSafe), or become certified with (6) months of hire.

Experience:
2 Years of progressively responsible experience in a hospital or nursing home nutrition service department setting, preferred.

Skills:
* Analytical ability necessary to resolve problems that may arise during the shift.
* Ability to measure accurately and perform basic math skills.
* Familiarity with personal computer and nutrition-related software strongly preferred.
* Skill in proper operation of food production equipment (ovens, vertical cutter mixer, etc...)
* Effective verbal and written communication skills required to prepare reports and to interactions with department staff, other NCH staff, patients and families.
* Ability to manage multiple areas and projects/priorities simultaneously and effectively maintain multiple reporting relationships.

Minimum Physical Requirements:
OCCASIONALLY: 1-33% OF TIME (0.5 TO 2.5 HOURS) Climb stairs or ladders Sitting Lifting/carrying up to 60 lbs Pushing/pulling up to 100 lbs or greater with assistance Color vision Exposure to fumes/gases/vapors FREQUENTLY: 34-66% OF TIME (2.6 TO 5.0 HOURS) Reaching above shoulder Lifting/carrying up to 20 lbs Pushing/pulling up to 100 lbs Audible speech Hearing acuity Exposure to chemicals

CONTINUOUSLY: 67-100% OF TIME (5.1 TO 12 HOURS OR GREATER) Bend/twist Squat/kneel Standing Walking Repetitive hand/arm usage Lifting/carrying up to 10 lbs Depth perception-vision Peripheral vision Seeing-far/near Machinery usage Use of electricity Power tools usage

The above list of duties is intended to describe the general nature and level of work performed by individuals assigned to this classification. It is not to be construed as an exhaustive list of duties performed by the individual so classified, nor is it intended to limit or modify the right of any supervisor to assign, direct, and control the work of employees under his/her supervision. EOE M/F/Disability/Vet