GENERAL SUMMARY:

Under the supervision of the FANS Manager & Executive Chef, the FANS Coordinator functions in a capacity to plan, direct, and evaluate the production and presentation of food and service for Patient Services, the Cafeteria and catering functions. The FANS Coordinator will ensure that the standards of safety, sanitation, nutritional value, quality and performance are maintained and advanced. Ensures conformance with FANS department and all AdventHealth policies, procedures and standard operating procedures.

The FANS Coordinator is a results-oriented member of the Nutrition Services leadership team, a teacher, a process improvement facilitator, and a role model for professionalism.

PRINCIPAL DUTIES AND JOB RESPONSIBILITIES:

• Performs as a team member to meet standard of care in food service.

• Regularly surveys departmental procedures for adherence to acceptable sanitation practices including HACCP, infection prevention issues, dish room, and pot/pan operation.

• Assists with the interviewing, selection, training, performance appraisal review, discipline and termination of employees.

• Facilitates the in-service training program.

• Supervises patient meal service for meal accuracy and appearance, and meeting delivery goals.

• Maintains department controls.

• Adjusts daily staffing to meet acceptable levels of productivity.

• Takes corrective action to remedy a patient, cafe or any other customer complaint.

• Functions in an independent and proactive manner in the daily supervision of staff.

• Maintain accurate cash handling procedures.

• Equipment maintenance/usage.

• Reports to FANS Manager and Executive Chef any equipment not in good working order. Submits work order to Engineering for repair and communicates to team.

• Utilizes equipment appropriately to assist in the systems approach for better patient or customer care.

• Utilizes temperature checks for adherence to health codes.

• Observes staff for presence of illness, proper hand washing technique, food handling and ware washing procedures.

• Assignment of duties includes providing support to Clinical Dietitian by following directions to accurately maintain patient data with the nutritional and electronic medical records systems.

• Maintains ample supply of patient menus.

• Consistently makes the effort and decisions so that the patients are getting the food they ordered.

• Instructs personnel on work assignments.

• Contributes toward helping staff in all areas of the Food and Nutritional Service Department when it is busy. Supervises operation to improve staff and visitor ratings.

• Other duties as assigned.

KNOWLEDGE AND SKILLS REQUIRED:

• Must have the ability to keep records, read and understand various reports.

• Must have strong organization skills, knowledge of office procedures and ability to use Microsoft Office Products (Outlook, Excel and Word).

• Good writing and documentation skills are essential

• Must be able to develop and write policies and procedures.

• Communication skills and attention to detail is required.

• Ability to function with minimal supervision.

KNOWLEDGE AND SKILLS PREFERRED:

• CBORD knowledge and experience.

EDUCATION AND EXPERIENCE REQUIRED:

• Must be high school graduate or equivalent.

• Must have at least three years food service experience (required) in a hospital or health care institution (preferred).

EDUCATION AND EXPERIENCE PREFERRED:

• Prefer a AS or BS/ BA in Hotel/ Restaurant Management or related field or degree in Culinary Arts.

• Foodservice management experience preferred.

GENERAL SUMMARY:

Under the supervision of the FANS Manager & Executive Chef, the FANS Coordinator functions in a capacity to plan, direct, and evaluate the production and presentation of food and service for Patient Services, the Cafeteria and catering functions. The FANS Coordinator will ensure that the standards of safety, sanitation, nutritional value, quality and performance are maintained and advanced. Ensures conformance with FANS department and all AdventHealth policies, procedures and standard operating procedures.

The FANS Coordinator is a results-oriented member of the Nutrition Services leadership team, a teacher, a process improvement facilitator, and a role model for professionalism.

PRINCIPAL DUTIES AND JOB RESPONSIBILITIES:

• Performs as a team member to meet standard of care in food service.

• Regularly surveys departmental procedures for adherence to acceptable sanitation practices including HACCP, infection prevention issues, dish room, and pot/pan operation.

• Assists with the interviewing, selection, training, performance appraisal review, discipline and termination of employees.

• Facilitates the in-service training program.

• Supervises patient meal service for meal accuracy and appearance, and meeting delivery goals.

• Maintains department controls.

• Adjusts daily staffing to meet acceptable levels of productivity.

• Takes corrective action to remedy a patient, cafe or any other customer complaint.

• Functions in an independent and proactive manner in the daily supervision of staff.

• Maintain accurate cash handling procedures.

• Equipment maintenance/usage.

• Reports to FANS Manager and Executive Chef any equipment not in good working order. Submits work order to Engineering for repair and communicates to team.

• Utilizes equipment appropriately to assist in the systems approach for better patient or customer care.

• Utilizes temperature checks for adherence to health codes.

• Observes staff for presence of illness, proper hand washing technique, food handling and ware washing procedures.

• Assignment of duties includes providing support to Clinical Dietitian by following directions to accurately maintain patient data with the nutritional and electronic medical records systems.

• Maintains ample supply of patient menus.

• Consistently makes the effort and decisions so that the patients are getting the food they ordered.

• Instructs personnel on work assignments.

• Contributes toward helping staff in all areas of the Food and Nutritional Service Department when it is busy. Supervises operation to improve staff and visitor ratings.

• Other duties as assigned.

KNOWLEDGE AND SKILLS REQUIRED:

• Must have the ability to keep records, read and understand various reports.

• Must have strong organization skills, knowledge of office procedures and ability to use Microsoft Office Products (Outlook, Excel and Word).

• Good writing and documentation skills are essential

• Must be able to develop and write policies and procedures.

• Communication skills and attention to detail is required.

• Ability to function with minimal supervision.

KNOWLEDGE AND SKILLS PREFERRED:

• CBORD knowledge and experience.

EDUCATION AND EXPERIENCE REQUIRED:

• Must be high school graduate or equivalent.

• Must have at least three years food service experience (required) in a hospital or health care institution (preferred).

EDUCATION AND EXPERIENCE PREFERRED:

• Prefer a AS or BS/ BA in Hotel/ Restaurant Management or related field or degree in Culinary Arts.

• Foodservice management experience preferred.