MercyOne - Dyersville
Typical works 40 hours per week. Sunday- Saturday, Every other weekend /holiday; On-call
Job Description Details:
Under the general direction of the Director, responsible for providing leadership and coordinating daily operations for all culinary applications inclusive of long-term care and inpatient nutrition services, production needs, cafeteria, catering events and special functions. Interviews, hires, trains, evaluates and disciplines all personnel in department excluding clinical. Coordinates scheduling to budget hours and daily operational needs. Orders and receives all food and supplies based on production forecast and contracts. Ensures inventory control within set budget. Monitors and reviews food quality, sanitation, food safety, housekeeping, and facility’s maintenance.
SCOPE OF SERVICE
Act as a liaison between the clinical dietitian and the production staff for patient safety/quality concerns. Assist in the development of departmental decisions and implement the objectives, policies, procedures and standard of care established by the Nutrition Services Department and Mercy Medical Center. Ensure that the operation is within The Joint Commission and State guidelines as applicable.
1. Actively knows, understands, incorporates, and demonstrates the organization’s mission and core values, including the Guiding Behaviors and Caring Model Principles, and conducts oneself at all times in a manner consistent with these values.
2. Maintains a working knowledge of applicable Federal, State and local laws and regulations, Trinity Health’s Organizational Integrity Program, Code of Conduct, as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior.
3. Supervises all culinary production functions within the department including but not limited to, cafeteria, catering, acute patient & long-term resident meals, food/supply ordering, product selection, recipe development and food safety.
4. Familiar with general and special diets to direct the proper preparation of meals.
5. Reviews daily CBORD dietary software reports, master recipes, production schedule, ordering schedule and pre-prep sheets to assure patient safety and meals are served in compliance with current diet order. Identify and resolve daily operation deficiencies that have a direct impact on patient safety and/or department efficiency.
6. Assign all production duties and directs activities for all staff.
7. Responsible for quality assurance of patient meals, ensuring the correct meal items are being delivered to each individual patient based on their dietary needs accommodating all patient allergies and ensuring a safe, high quality meal is consistently being delivered to the patient.
8. Train staff in performance improvement and take action on appropriated suggestions for improvements; be an active and positive role model for implementing department and procedural change.
9. Responsible for personnel activities including interviewing, orientation, training, scheduling, payroll functions, team talks, coaching/development of staff and disciplinary actions.
10. Assist in menu planning (Long-Term Care) recipe development and help identify production concerns, assuring adherence to specifications, appearance, proper portion size, quantity, quality and temperature of food items received and produced.
11. Manage and participate in the supervision of ware washing, equipment cleaning and maintenance, housekeeping and facility management to assure high standards are met for sanitation, safety and customer satisfaction.
12. Responsible for generating and maintaining accurate department production records and inventory reports.
13. Participates and actively promotes positive teamwork.
14. Attend and actively participate in staff, care conferences and resident council meetings and others as requested by the Nutrition Services Director, Oakcrest Manor Clinical Director and/or the Mercy – Dyersville’s Critical Access Hospital Services Director.
15. Performs other duties consistent with purpose of job as directed.
SKILLS AND ABILITIES REQUIRED
1. Maintains a professional, collaborative work environment so as to foster a positive public image for Mercy Medical Center.
2. Knows and adheres to all laws and regulations pertaining to patient health, safety and medical information (i.e. HIPAA, Stark, etc.)
3. Experience with a broad knowledge of quantity food service operations. Must fully understand all principles, concepts, and methodologies as they apply to the procurement, production, and distribution of food/supply products.
4. Knowledge of hospital budget process and know how the budget impact department operation.
5. Must have comprehensive knowledge of human resource related duties such as interviewing, coaching, issuing discipline, payroll activities and conducting performance reviews.
6. Basic labor, food and supply budgetary knowledge.
7. Basic knowledge of diets/allergies and food safety when preparing these items.
8. Must possess time management, able to prioritize multiple tasks, leadership skills, and flexibility with the ability to make sound, well thought out decisions.
9. Ability to collect data, keep accurate records and prepare reports.
10. Must have comprehensive knowledge of HACCP and principles of food safety and sanitation.
11. Provides a high level of customer responsiveness and serves as a role model to encourage a commitment to customer service. A strong service orientation is required.
12. Maintains an excellent working relationship within the department and with all of our internal and external customers.
13. Ability to handle interactions with discretion, tact and courtesy when dealing with sensitive issues and confidential information.
14. Must have well developed communication skills; strong interpersonal and collaborative skills with physicians and other healthcare professionals; strong decision-making skills that support patient care needs and ethical standards.
15. Must have excellent written and verbal communication skills with the ability to relate to people across all levels and diverse backgrounds.
16. Ensures that services are provided in a manner that supports continuous quality improvement and customer-oriented focus.
17. Keeps supervisor informed about important issues.
18. Requires professionalism in both dress and conduct on the job.
19. Demonstrates an understanding of organizational dynamics and administrative procedures and protocols. Ability to function in a dynamic, fast-paced team environment and to cope with ambiguity, time constraints, and other daily stressors in an effective and appropriate manner.
20. Demonstrates time management, prioritization and organizational skills including an ability and willingness to plan, organize and accomplish tasks accurately and in a timely manner to exercise sound judgment under pressure and to manage multiple and competing activities simultaneously.
21. Must be able to work independently and productively in a fast paced setting involving multi-task functions and projects. Ability to plan, organize and perform duties with minimal supervision and with a high degree of accuracy and attention to detail.
22. Proven ability to identify, compile and present data effectively from many different sources for management decision-making.
23. Must possess advanced analytical skills.
24. Ability to demonstrate initiative.
25. Ability to read and write and follow multiple step processes.
26. May require the ability to be cross-trained into multiple positions.
27. Assigned hours within your shift, starting time, or days of work are subject to change based on the changing needs of the department and/or the organization.
PHYSICAL AND MENTAL REQUIREMENTS AND WORKING CONDITIONS
1. Very frequent (51% – 80% of work day) standing and walks short distance. Mobility is essential for supervision of all areas.
2. Frequently (21% – 50%) will need to stoop, bend and reach.
3. Periodically (11% – 20%) lifts food/supplies or equipment up to 30#.
4. Periodically (1%-5%) lifts food/supplies or equipment up to 50#
5. Eye/hand coordination is needed to train and demonstrate production procedures and equipment.
6. Job functions require a high level of concentration and prioritization of tasks.
7. Noise level is very high in this environment due to kitchen equipment.
8. Work conditions can be warm and humid, cold (freezers), and floors can be wet, greasy and slippery.
9. Must be able to push/pull food carts.
10. Must be able to taste and smell food to determine quality and palatability.
11. Normal office environment where there are relatively few physical discomforts due to dust, dirt and noise.
12. During an 8-hour day, must be able to stand/walk for 3 hours and sit 5 hours.
13. Job requires occasional (<10% of work time) squatting, crawling, crouching, kneeling, and balancing; frequent (21-50% of work time) bending, stooping, reaching above shoulder level, pushing and pulling.
14. Must have fine motor and manual dexterity skills to grip and manipulate items and perform repetitive action such as computer entry.
15. Requires visual acuity, the ability to speak and the ability to hear speech.
16. Job requires high level of mental concentration to attain established deadlines. Working environments includes frequent interruptions.
17. Must be able to travel on occasion to other worksites and training seminars.
18. Must adhere to applicable organizational requirements on an annual basis for Employee Health Directives.
MINIMUM QUALIFICATIONS & CORE COMPETENCIES
(EDUCATION, LICENSURE, CERTIFICATION, AND EXPERIENCE REQUIRED)
1. Education, Licensure and Certification
A. High School diploma or equivalent required.
B. Nutrition or Food Service related Certificate or degree preferred.
C. Serve Safe Certified. Must be able to complete within six months of hire.
D. Basic Life Support Certification (BLS) may be required.
A. Five years' experience in institutional food service leadership role; or in lieu of 5 years' experience hold a two year culinary degree or management degree with two-years' experience working as a supervisor in a food related environment.
B. Understanding of quantity food production and long-term care experience is preferred.
3. Special Skills, Competencies, and Aptitudes
A. Computer Proficiency: Demonstrated experience and competency with Microsoft Office Suite, e-mail and a variety of web-based programs and browsers, with the willingness and ability to update and increase skills as needed to meet the goals of the departments. Ability to use other software as required to perform the essential functions of the job.
B. Working knowledge of computerized food system software required (i.e. CBORD, etc.) in a hospital, college/university food service, and commercial or hotel and restaurant environment.
To apply for this job please visit www.mercyone.org.