Food Service - Production Coordinator/Sous Chef

Nationwide Children's Hospital Inc; Columbus (OH); On-site; USD 42,000 - 64,000; Full time

Job summary

Nationwide Children's Hospital Inc in Columbus, OH is seeking a Food Service Production Coordinator/Sous Chef to oversee patient tray service, call center, and formula room, ensuring accuracy, safety, and timely meal delivery in clinical areas.

You will supervise tray line staff, adjust schedules, train new hires, and coordinate with Nutrition Services and clinical staff to meet quality standards while managing costs and sanitation compliance.

Qualifications

• High school diploma or equivalent; Certified Dietary Manager preferred or enrollment in related college program.
• Experience in hospital or clinical nutrition services preferred.
• Must obtain food protection certification within 1 year of hire.

Responsibilities

• Directs and coordinates tray line, call center, and formula room staff.
• Assists in interviewing and hiring, and performs performance evaluations.
• Trains new employees and handles disciplinary actions as needed.
• Ensures sanitation and safety standards per Ohio Department of Health guidelines.
• Monitors equipment and quality of patient meals; prepares reports.

Skills

Staff supervision

Interviewing/hiring

Sanitation knowledge

CBORD systems

Food service operations

Communication

Education

High School Diploma

Certified Dietary Manager

Dietetics/Hospitality program

Tools

CBORD FSS

NSS

RSS

Office software

Job description

Food Service - Production Coordinator/Sous Chef# Careers## Food Service - Production Coordinator/Sous ChefApply: Main Campus, Columbus, OH: Full time: Posted Today: R-27501**Overview:****Job Description Summary:**Performs technical and supervision duties, depending on shift and hours worked. Coordinates patient food service in the clinical areas, the call center, formula room, and room service line (ensures accuracy of patient food service, prepares formulas, and provides meals directly to patients). Oversees employees on the tray line, call center, room service ambassador, formula preparation, and CBORD Information Systems: FSS, NSS, and RSS. Monitors quality and quantity of food served, ensures equipment maintenance, and adheres to established sanitation standards.**Job Description:****Essential Functions:*** Directs and coordinates activities of employees on the tray line, call center, room service ambassadors and formula room. Assists in the interviewing of job candidates and makes hire recommendations to the area manager. Trains new employees and provides input on probationary and annual performance evaluations. Initiates and prepares commendations and reprimands for disciplinary action.* Supervises patient tray service to ensure compliance with quality standards.* Adjusts schedule as needed to cover absences. Modify work assignments and reassign work as needed to make sure work meets standards for quality, timeliness, and cost-effectiveness regardless of staff shortages. Serves as backup for any positions as necessary.* Ensures employee adherence to food handling, sanitation, and safety standards established by the Ohio Department of Health, JC, OSHA, and the Nutrition Services Department. Inspects tray line, unit kitchens to ensure establish par levels are maintained, formula room, call center, and ware washing areas in the patient food area on a daily basis to ensure safety standards are met and equipment operates properly.* Uses equipment such as personal computers, printers and telecommunications equipment with high degree of skill.* Participates in departmental information upgrades and changes pertaining to quality including assisting with documentation and evaluation of continuous quality improvement activities and follow-up.* Collaborates with Nutrition Services and Clinical Staff to understand policies and procedures to meet expectations and outcomes.* Communicates with patients and families to obtain information and/or provide assistance during tray service delivery and menu selection. Performs various clerical duties related to clinical area and call center.* Participates in continuing education activities to maintain and enhance knowledge of current practices in Nutrition Services.**Education Requirement:**High School Graduate or equivalent and completion of a Certified Dietary Manager course OR enrollment in a college program in Dietetics or Hospitality Management OR an equivalent combination of education and experience.**Certifications:**Certified in food protection, or become certified within one year of the date of hire.**Skills:*** Basic and broad knowledge of medical, nutritional, and accounting terminologies; labor laws; employee management.* Analytical ability necessary to resolve problems that may arise during the shift.* Skill in operating computers and various food preparation/kitchen equipment/formula room (e.g., ovens, dishwashing machines, autoclave).* Interpersonal skills necessary to work with department staff, NCH nursing staff and other hospital employees, patients and their families.* Oral and written communication skills required to prepare reports, and to interact with patients and their families regarding nutrition-related issues.* Ability to manage multiple areas and projects/priorities simultaneously and to effectively maintain multiple reporting relationships.* Competency in clinical computer systems and applications desired.* Demonstrates the ability to plan, organize, gather, integrate, evaluate and report data for systems enhancements.* Demonstrates the ability to work with health care personnel in a variety of settings.* Understands the information system needs of Nutrition Services in relation to customer expectations and product delivery.* Understand the relationship of Diet Office System in complex IS environment.**Experience:*** One year of Food Service experience, required.* One year of experience in a hospital or nursing home nutrition services department setting, preferred.**Physical Requirements:**OCCASIONALLY: Bend/twist, Climb stairs/ladder, Communicable Diseases and/or Pathogens, Lifting / Carrying: 21-40 lbs, Sitting, Squat/kneelFREQUENTLY: Chemicals/Medications, Lifting / Carrying: 11-20 lbs, Machinery, Pushing / Pulling: 26-40 lbs, Reaching above shoulderCONTINUOUSLY: Audible speech, Color vision, Depth perception, Hearing acuity, Lifting / Carrying: 0-10 lbs, Pushing / Pulling: 0-25 lbs, Repetitive hand/arm use, Seeing – Far/near, Standing, Walking\"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 individuals 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 their supervision. EOE M/F/Disability/Vet\"