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Trinity Health Production Coordinator - PM Shifts in Dubuque, Iowa

Employment Type:

Full time

Shift:

Day Shift

Description:

Typical works 40 hours per week. Sunday- Saturday, Rotating Shift: Every other weekend /holiday; On-call

SCOPE OF SERVICE/CUSTOMER:

Under the general direction of the Executive Chef, responsible for providing leadership for the day-to-day production and service of the cafeteria, tray line, 3rd shift food service venue, Child Development Center, Doctor's Lounge, back-of-house kitchen and catering events for the Nutrition Department. Actively participates in and supervises food ordering, production, service, cash-handling, sanitation, housekeeping, and facilities maintenance. Assist with the organization and staffing of full-time and part-time personnel in order to meet departmental goals of serving high quality and safe meals to patients, staff and guests of MercyOne Dubuque Medical Center. Assist in the departmental decisions with implementing the philosophy, objectives, standard of care, policies and procedures of the Nutrition Department and MercyOne Dubuque Medical Center.

ESSENTIAL FUNCTIONS:

  • Adheres to the principles of caring and expected behaviors outlined in MercyOne Dubuque/Dyersville Medical Center's Model of Caring and Trinity Health's Code of Conduct, fostering a climate where all customers are treated in a manner consistent with MercyOne Dubuque/Dyersville Medical Center's Mission and Values.

  • Maintains a working knowledge of applicable Federal, State and local laws and regulations, Trinity Health’s Organizational Integrity Program, Standards of Conduct, as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior.

  • Assist with the supervision for all production and service activities for the cafeteria, tray line, 3rd shift food service venue, Child Development Center, Doctor's Lounge, back-of-house kitchen and catering events including, forecasting, food ordering, product selection and product promotions and marketing. Responsible for positive working relations with external vendors to help develop product ordering, delivery, and stocking schedules. Works with vendor invoices to ensure orders are delivered accurately.

  • Assist in the development of menu concepts, products, recipes and pricing strategies so budgetary and program objectives are met, while enhancing revenue generation and customer satisfaction. Constantly evaluates product offering and selection to keep current with popularity of items offered for sale. Responsible for incorporating new products and working with vendors to take advantage of creating special opportunities to have promotion items offered on a regular basis.

  • Assign duties and direct activities for all staff members working on tray line, cafeteria, back-of-house and catering events. Participates and assists in personnel activities including hiring, interviewing, orientation, training, scheduling, payroll, performance evaluations, and disciplinary action.

  • Manage and participate in the supervision of ware washing, equipment cleaning and maintenance, housekeeping and facilities management to assure high standards are met for sanitation, safety and customer satisfaction.

  • Manage and participate in production including customer forecasting, production forecasting, food ordering and supervision of production and the service of meals so that a standard quality, quantity, sanitation and efficiency are met. Responsible for the supervision of cash handling activities including daily deposit balancing, cash tills, credit card sales, safes, and auditing of all record and cash-handling activities.

  • Responsible for maintaining point-of-sale software system for consistency within, pricing, record keeping and cash control.

  • Manage and coordinate all catering events. Maintain and prepare records and reports required for unit operations and to meet department goals.

  • Responsible for implementing and enforcing all appropriate rules and regulations of MercyOne Dubuque Medical Center, State Department of Health and the Department of Nutrition Services.

  • Attend and actively participate in staff meetings and other meetings as requested by the Director and/or Executive Chef.

  • Will be assigned a primary area of focus, but must be able to function in all areas.

  • Performs other duties consistent with purpose of job as directed.

SKILLS AND ABILITIES REQUIRED:

  • Maintains a professional, collaborative work environment so as to foster a positive public image for MercyOne Dubuque/Dyersville Medical Center.

  • Knows and adheres to all laws and regulations pertaining to patient health, safety and medical information (i.e. HIPAA, Stark, etc.)

  • 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.

  • Maintains an excellent working relationship within the department and with all of our internal and external customers.

  • Experience with a broad knowledge of quantity food service operations, healthcare and retail and/or convenience store food service operations. Must fully understand all principles, concepts, and methodologies as they apply to the procurement, production, presentation, marketing and distribution of food and beverage products.

  • Must have well-developed written and oral communication and have the ability to communicate and motivate staff. Must provide excellent customer service to both internal and external customers.

  • Must possess time management skills, attention to detail, strong leadership skills, and flexibility with the ability to make sound, well thought out decisions.

  • Must have comprehensive knowledge of HACCP, principles of food safety, and sanitation.

  • Must be computer literate demonstrating proficiency in Microsoft Excel, Word and Outlook. Working knowledge of computerized food system software in a hospital, college/university food service, and commercial or hotel and restaurant environment is preferred.

  • Must be able to read, write, type and perform basic mathematical calculations.

WORKING CONDITIONS AND PHYSICAL DEMANDS:

  • Very frequent (51% - 80% of work day) standing and walks short distances. Mobility is important for supervision of entire operation.

  • Frequently (21% - 50%) will need to stoop, bend and reach.

  • Periodically (11%-20%) lifts food or equipment up to 50 pounds.

  • Eye/hand coordination is needed to train and demonstrate production procedures and equipment.

  • Job functions require a high level of concentration and prioritization of tasks.

  • Noise level is very high in this environment due to kitchen equipment.

  • Work conditions can be warm and humid and floors can be wet, greasy and slippery.

  • Must be able to push/pull food carts.

  • Must be able to taste and smell food to determine quality and palatability.

  • Must be able to speak and hear speech.

  • Must adhere to applicable organizational requirements on an annual basis for Employee Health Directives.

MINIMUM EDUCATION AND EXPERIENCE REQUIRED:

  • A minimum of two years' experience working as a supervisor in a food related environment. Understanding of quantity food production, healthcare, retail/convenience store food operations and catering experience is preferred.

  • A minimum of one year point of sale system and computerized food system software experience.

  • Serve Safe Certified and/or Certified Professional Food Manager Certification preferred. Must be completed within six months of hire.

  • High School diploma or equivalent required. A two year degree in hospitality management or business preferred.

  • Child and Dependent Adult Abuse Mandatory Reporter Training is required within 6 months of hire and every 3 years thereafter.

Our Commitment to Diversity and Inclusion

Trinity Health is a family of 115,000 colleagues and nearly 26,000 physicians and clinicians across 25 states. Because we serve diverse populations, our colleagues are trained to recognize the cultural beliefs, values, traditions, language preferences, and health practices of the communities that we serve and to apply that knowledge to produce positive health outcomes. We also recognize that each of us has a different way of thinking and perceiving our world and that these differences often lead to innovative solutions.

Our dedication to diversity includes a unified workforce (through training and education, recruitment, retention, and development), commitment and accountability, communication, community partnerships, and supplier diversity.

Our Commitment to Diversity and Inclusion

Trinity Health is a family of 115,000 colleagues and nearly 26,000 physicians and clinicians across 25 states. Because we serve diverse populations, our colleagues are trained to recognize the cultural beliefs, values, traditions, language preferences, and health practices of the communities that we serve and to apply that knowledge to produce positive health outcomes. We also recognize that each of us has a different way of thinking and perceiving our world and that these differences often lead to innovative solutions.

Our dedication to diversity includes a unified workforce (through training and education, recruitment, retention, and development), commitment and accountability, communication, community partnerships, and supplier diversity.

EOE including disability/veteran

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