The team has an exciting opportunity for a Dining Hall Coordinator to join our team! The position will effectively train and assist with leading kitchen staff to ensure that food preparation, receiving and storing of supplies are accomplished in a timely manner and in compliance with Forensics policies and procedures. Creates daily assignment sheets with assignments in food preparation, receiving and storing of supplies. Utilizes Computrition to ensure patients are receiving the proper diets and create production reports. Duties: Assists in leading and maintaining a professional kitchen operation. Manages workflow in the Diet office. Utilizes Computrition to ensure that all patient data is included (prescribed diets, food restrictions and meal locations). Coordinates & leads the food service day to day operations. Coordinates snack assembly and Continental Breakfast. Lead and coordinate food safety and dishwashing activity to ensure that all food is handled per established processes and that dishwashing, sanitizing, drying, and storage of dishes and cooking utensils occurs in accordance with Department of Health Standards at all times. Assist Food Services Department Director and Food Service Supervisor. Complies with all Forensics Administrative policies and procedures to ensure compliance with all standards and rules. Provides positive Person-Centered role modeling to all staff.

6 months or more experience in entry-level food service preparation, delivery and cleaning or the supervision of such duties (e.g. Food Service Worker). Sufficient technical skills are essential to assure maintaining current safety standards for the campus and complying with standards set by regulatory agencies. The incumbent must have knowledge of: Department of Health Standards Modern accepted culinary food cooking, food preparations and service techniques. General industry terminology, particularly regarding foods and beverages Use of culinary equipment Serve Safe requirements Management principles and practices applications The fundamental principles of modern food service sanitation and safety procedures and standards

Good communication skills. Knowledge of nutrition, food value and clinical diets. Ability to make menu changes according to need, diet orders and availability in the absence of the Dietitian Supervisor  or Cook Supervisor. Math skills sufficient to include quantifying recipes and maintaining meal census records. Ability to schedule work and daily routines of Food Service Workers to accommodate unexpected changes and special functions. Knowledge of using commercial kitchen equipment. Computer skills such as Word, Excel and Outlook. Ability to lead and motivate staff in their daily duties. Experience working with vulnerable adults and maintaining confidentiality.

Available upon request from the local HR office.

Those crossing Appointing Authorities may be required to successfully complete a physical assessment form, provide education documentation (high school diploma, GED, college transcript, or college degree) and provide documented proof of freedom from tuberculosis completed within the last year.