Kitchen Coordinator

Eastern Connecticut Health Network Tolland , CT 06084

Posted 2 months ago

POSITION SUMMARY: The Kitchen Coordinator works directly with the Food and Nutrition Director to ensure the department follows all regulations and assists in carrying out day to day tasks. Assists the Director in placing orders from appropriate vendors. Maintains kitchen temperature and sanitation logs. Organizes the inventory, storage, and distribution of foodstuffs and supplies. Participates in the planning of menus. Coordinates management of the diet office and is knowledgeable of the GeriMenu system, as well as all the components of the menu/ticket process. # # EDUCATION/CERTIFICATION: High School diploma or equivalent required. Degree in related field is preferred. Serve Safe certification is required to be obtained within 6 months of hire. Cook experience is a plus


COMPETENCIES:


Must be able to read, write, speak and comprehend English.


ESSENTIAL DUTIES and RESPONSIBILITIES:


Disclaimer: Job descriptions are not intended, nor should they be construed to be, exhaustive lists of all responsibilities, skills, efforts or working conditions associated with the job.# They are intended to be accurate reflections of the principal duties and responsibilities of this position.# These responsibilities and competencies listed below may change from time to time. # Job-Specific Competency Basic computer skills to assist in developing and maintaining of the GeriMenu system. Knowledgeable of mechanically altered and therapeutic diets of the facility. Assists in the development of menu planning. Quantify/create standardized recipes. Develop daily food preparation list to guide the cooks. Knowledge and application of JCAHO standards and Connecticut State Department of Health regulations. Assist in inventory control as well as entering food orders. Responsible for receiving stock and putting it away in a first in first out process. Ensures that all regulatory paperwork is completed by established deadlines and maintained on file as required, including but not limited to all temperature logs and audits. Responsible for weekly cleaning of equipment on a scheduled basis. May fill in for the Cook Fills in for the Director when Director is absent.

POSITION SUMMARY:

The Kitchen Coordinator works directly with the Food and Nutrition Director to ensure the department follows all regulations and assists in carrying out day to day tasks. Assists the Director in placing orders from appropriate vendors. Maintains kitchen temperature and sanitation logs. Organizes the inventory, storage, and distribution of foodstuffs and supplies. Participates in the planning of menus. Coordinates management of the diet office and is knowledgeable of the GeriMenu system, as well as all the components of the menu/ticket process.

EDUCATION/CERTIFICATION:

  • High School diploma or equivalent required. Degree in related field is preferred.

  • Serve Safe certification is required to be obtained within 6 months of hire.

  • Cook experience is a plus

COMPETENCIES:

  • Must be able to read, write, speak and comprehend English.

ESSENTIAL DUTIES and RESPONSIBILITIES:

Disclaimer: Job descriptions are not intended, nor should they be construed to be, exhaustive lists of all responsibilities, skills, efforts or working conditions associated with the job. They are intended to be accurate reflections of the principal duties and responsibilities of this position. These responsibilities and competencies listed below may change from time to time.

Job-Specific Competency

  • Basic computer skills to assist in developing and maintaining of the GeriMenu system.

  • Knowledgeable of mechanically altered and therapeutic diets of the facility.

  • Assists in the development of menu planning.

  • Quantify/create standardized recipes.

  • Develop daily food preparation list to guide the cooks.

  • Knowledge and application of JCAHO standards and Connecticut State Department of Health regulations.

  • Assist in inventory control as well as entering food orders.

  • Responsible for receiving stock and putting it away in a first in first out process.

  • Ensures that all regulatory paperwork is completed by established deadlines and maintained on file as required, including but not limited to all temperature logs and audits.

  • Responsible for weekly cleaning of equipment on a scheduled basis.

  • May fill in for the Cook

  • Fills in for the Director when Director is absent.

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Kitchen Coordinator

Eastern Connecticut Health Network