Meals on Wheels Coordinator

Performs other duties as assigned.

Responsibilities:

• Coordinate MOW customers cancellations
• Print weekly MOW customer labels
• Assemble customer meals according to diet
• Demonstrates effective utilization of HACCP food safety standards.
• Transports and loads meals
• Prepare and bake as needed
• Coordinate ordering supplies
• Demonstrates excellent guest customer service relationships
• Demonstrates correct portion control on a consistent basis
• Ensures counters and various types of equipment are clean and maintained to provide a safe working environment
• Determines food items and prepares them for service
• Is able to prepare food from scratch that is appetizing and appealing
• Ability to execute culinary knife skills
• Reads and follows standardized recipes
• Cooks and or prepares food in quantities according to menu, par level and number of persons to be served
• Cooks to order
• Observe and test foods to determine if they have been cooked sufficiently.
• Dishes meals
• Orders supplies
• Maintains proper food temperature log sheets
• Maintain proper cooking quick chill log sheets
• Portions and dishes food on plate according diet ticket. Weighs items when necessary
• Performs dishwashing as necessary
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Maintains a clean and sanitized work area, tables, counter, cabinets, ovens, and other kitchen equipment utilizing proper sanitation techniques
• Adheres to department safety and sanitation regulations
• Use protective barriers (gloves, apron, proper hair covering)
• Excellent customer service skills needed
• Works well on a team and on their own

Culture of Excellence Behavior Expectations

To perform the job successfully, an individual should demonstrate the following behavior expectations:

Quality - Follows policies and procedures; adapts to and manages changes in the environment; Demonstrates accuracy and thoroughness giving attention to details; Looks for ways to improve and promote quality; Applies feedback to improve performance; Manages time and prioritizes effectively to achieve organizational goals.

Service - Responds promptly to requests for service and assistance; Follows the Mercyhealth Critical Moments of service; Meets commitments; Abides by MH confidentiality and security agreement; Shows respect and sensitivity for cultural differences; and effectively communicates information to partners; Thinks system wide regarding processes and functions.

Partnering - Shows commitment to the Mission of Mercyhealth and Culture of Excellence through all words and actions; Exhibits objectivity and openness to other views; Demonstrates a high level of participation and engagement in day-to-day work; Gives and welcomes feedback; Generates suggestions for improving work: Embraces teamwork, supports and encourages positive change while giving value to individuals.

Cost - Conserves organization resources; Understands fiscal responsibility; Works within approved budget; Develops and implements cost saving measures; contributes to profits and revenue.

Education and Experience

Graduate of vocational school, or culinary program preferred.

Certification and Licensure

State Food Safety Sanitation Certification per department requirements.

OTHER SKILLS AND ABILITIES

Passing the Drivers License Check and or Credit Check (for those positions requiring).

Passing the WI Caregiver Background Check and or IL Health Care Workers Background Check.

Must be able to follow written oral instructions.

Able to perform mathematical calculations

OTHER SKILLS AND ABILITIES

Good interpretive analytical skills

Positive telephone etiquette

Knowledge of diets

Knowledge of kitchen equipment

Computer skills

Listening skills while being positive and empathetic during patient calls

LANGUAGE SKILLS

Ability to read and comprehend simple instructions, short correspondence, and memos.

Ability to write correspondence.

Ability to effectively present information in one-to-one and small group situations to other employees of the organization

Ability to communicate with others in a positive manner

Ability to add, subtract divide and multiply all numbers

Ability to perform these operations using units of weight measurements and volume

Ability to apply common sense understanding to carry out instructions.

Ability to deal with problems.

To perform this job successfully, an individual should have knowledge of data entry and typing skills

WORK ENVIRONMENT

The noise level in the work environment is usually quiet.

OSHA Exposure Category B

Some employees in the specified job classification have occupational exposure

INFORMATION ACCESS

Partner may access patient care information needed to perform their job duties

WORK CONTACT GROUP

Public, patients, residents, physicians, and other hospital and clinic personnel

SPECIAL PHYSICAL DEMANDS

The Special Physical Demands are considered Essential Job Function of the position with or without accommodations.

Able to lift up to 50lbs

Able to push pull up to 250lbs

Specific vision abilities required by this job include close vision, color vision, peripheral vision and ability to adjust focus.

LEVEL OF SUPERVISION

Work is performed according to specific procedures and methods. Some independent judgment is required for unusual situations with guidance by the clinical nutrition staff as needed. Alternatives are limited by standard practices or procedures.