Maple Crest Food Service Coordinator

Completion of secondary education (high school or GED), three (3) to five (5) years experience in food service industry required, the majority of which should be in a long-term care setting; proven progressive level of responsibility including supervision and direction of others; demonstrated experience and knowledge of cooking, menu planning and ordering or any equivalent combination of education, training, and experience which provides the required knowledge, skills, and abilities;  willingness to care for older adults and be dedicated to an organization which provides such care.  Must be able to read, write, speak, and understand the English language. Must have successfully completed and maintain ServSafe certification; Certified Food Service Manager (CFSM) preferred; must maintain a valid State of Ohio driver’s license; must maintain insurability in accordance with Employer policy.

ESSENTIAL FUNCTIONS OF THE POSITION: 

(1) Under general direction of the Director, responsible for overall food quality at Maple Crest; coordinates the food service program including active participation in preparation and service of meals served to elders; supervises cooks and dietary aides (e.g., interviews and effectively recommends hiring of job applicants; schedules), assigns, and reviews work; provides work instruction and training on the operation, cleaning, and maintenance of all department equipment; ensures proper completion of work and adherence to safety standards while maintaining quality standards; issues oral and written warnings and effectively recommends discipline as necessary in accordance with policy and procedure; evaluates employee performance; receives and adjusts employee complaints and grievances; approves leave requests; etc.); coordinates elder involvement in kitchen and dining room activities.

(2) Plans, directs, and manages operations of the food service department (responsible for food service operations) participates in budgeting process for food service department including monitoring of food costs to ensure staying within budgetary guidelines; supervises and/or completes preparation of orders and receives food and paper goods for entire food service department; maintains an orderly, sanitary and clean stock room while practicing inventory control; implements proper  menus for elder meals (e.g., therapeutic diets, normal diets, etc.) in conjunction with dietary technician and maintains records in a timely and accurate manner; in conjunction with dietary technician and the Registered Dietitian works with interdisciplinary care team to improve and/or maintain highest practical nutritional status of elders; provides/develops menus, prep lists, recipes, and menu cards; uses and follows sanitation check lists, Ohio Sanitary Code manual, equipment operation manuals, and other related documentation to maintain high standards of safety, cleanliness and sanitation.

(3) Ensures proper functioning of dietary department equipment; ensures all menu items have complete corresponding recipes on file; maintains and keeps current all department information in accordance with procedure (e.g., recipe files, census lists, diet cards, nutritional requirements, etc.); actively participates in Quality Assurance program; provides in-service training to dietary staff as needed; keeps abreast of local, state and federal regulations including but not limited to U.S. Department of Health regulations and the Ohio Uniform Food Code and ensures compliance.

(4) Implements programs as directed to ensure nutritional integrity, elder satisfaction and quality of life; participates in special event planning for elders; leads elder Food Committee (e.g. solicits feedback from elders and suggestions for menu, food quality and dietary department, addresses concerns, implements changes when possible, etc.); codes billing to appropriate accents in an accurate and timely manner.

(5) Attends and participates in care conferences and (in conjunction with dietary technician and the Registered Dietitian) has ongoing follow up about likes, dislikes, and elder preferences with the elders and their families as appropriate; attends other  meetings, conferences, and seminars, as assigned; participates in events as assigned.

(6) Demonstrates regular and predictable attendance.

(7) Maintains all required licensure and certifications; attends continuing education programs to keep informed of current trends with special emphasis on gerontology and nutrition.

(8) Meets all job safety requirements and all applicable OSHA safety standards that pertain to essential functions; serves as role model in the implementation of policy and OSHA standard on Universal Precaution ensuring staff compliance and follow-up with required retraining and disciplinary action.

(9) Maintains confidentiality as appropriate under Employer policy and all applicable laws and regulations.

(10) Complies with all Corporate Compliance Policies and the Code of Ethics.

(11) Participates in customer relations with appropriate and professional behavior and attire.

(12) Performs any and all other related duties as assigned or directed in order to promote, further, and ensure the caring, effective and efficient operation of the facilities of Mennonite Home Communities of Ohio.

POSITIONS DIRECTLY SUPERVISED:

Dietary Aide, Cook.

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