Food Service Coordinator - BCOM 12 noon - 8:30 pm, Every other weekend

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Location

BCOM Bronson Commons

Title

Food Service Coordinator - BCOM 12 noon - 8:30 pm, Every other weekend

The Culinary & Hospitality Coordinator is responsible for the daily food operation in the cook’s and aides production area. These responsibilities may include scheduling of employees, ordering food and supply items, receiving and storage of deliveries, organizing the daily responsibilities of cooks and aides and assisting them as necessary. Responsible for Food Services operations in the absence of the Manager. This includes organizing, controlling, and directing all operations. Responsible for menu creation, costing, and printing, as needed. Modifies proper production amounts given the proper recipe and procedure as needed. Maintains the highest standard of quality and utilization of proper cooking methods. Maintains correct and proper sanitation procedures. Maintains department sanitation and customer service standards such as communicating with other departments, employees and visitors. Maintains excellent customer service standards. Employees providing direct patient care must demonstrate competencies specific to the population served.

Education/Experience

• High school diploma or general education degree (GED) and 5 years cooking experience, preferably in a high volume operation with some supervision experience, required
• Hospital or institutional cooking experience preferred
• 2 years management experience or college credits preferred
• Experience as a Sous Chef preferred
• Serve Safe Certification or other comparable third-party food safety certification is required within 3 years of date of hire
• Employees hired between 1994 to 2012 must obtain Safe Serv certification or other comparable third-party food safety certification by 1-1-2020 and maintain certification.

Driving your own vehicle on a regularly scheduled basis to perform business on behalf of Bronson is required for this position and will require successfully pass of MVR check after an offer of employment has been made but prior to the employee’s start date.  Proof of valid auto insurance on that vehicle that will be driven while on duty for Bronson is required.  It is the employee’s responsibility to submit auto insurance renewals before current coverage expires to their supervisor.  It is also the employee’s responsibility to update their auto insurance coverage with Bronson if a different vehicle will be driven to perform business on behalf of Bronson.

• Must be able to communicate verbally and in writing in English with departmental staff and customers

• Must complete observed competencies demonstrating organizational skills, supervisory skills, and culinary ability

• Must possess good interpersonal skills that represent Bronson in a positive and professional manner

Work which is constantly and exceptionally tiring mentally and/or visually. Conditions exist more than 90% of the work time. Job definitely requires high levels of strength and/or stamina to regularly lift weights up to 100 pounds and occasionally assisting with heavier tasks or expending the equivalent effort in pushing, pulling, or otherwise handling material, equipment, and other objects.

• Assesses requirements of the daily menu plan.

• Responsible for a small staff and operation that provides service to customers of all ages.

• Monitors the proper arrival of foods to maintain daily job requirements.

• Through proper communication with cooks, utilize various cooking methods as required by the daily menu plan.

• Determines product needs and requisitions and/or orders food for upcoming meals-utilizing established methods.

• Follows proper techniques for sanitation as described in the Departmental Sanitation Manual.

• Trains all new food production associates.

• Performs various cooking tasks, including preparing and cooking meats, vegetables, desserts and special dishes;

• Ensures that meals are served at scheduled time.

• Bakes breads, cakes, cookies and pies-as needed.

• Cleans and maintains a variety of kitchen equipment and assigns to Kitchen staff the same   including stoves, refrigerators, work tables, mixers, kettles, utensils and dishwashers.

• Performs general housekeeping activities necessary to m