University of Michigan PROF MISC (TEMP) in Ann Arbor, Michigan


  • Directs tasks to support departmental mission, vision and scope of services

  • Supervises and directs food service staff to ensure food is safely prepared according to standardized recipes, on a timely basis, and according to standardized menus

  • Supervises and directs food service staff to assemble and deliver meal trays according to patients prescribed diet, in a timely manner, and following proper infection control procedures

  • Ensures a safe work environment that includes education on proper safety and ergonomic techniques

  • Enforces proper storage and use of chemicals and wears personal protective equipment as required when using chemicals

  • Holds staff accountable for knowledge of and adherence to Joint Commission standards applicable to their work area

  • Investigates and resolves inquiries and complaints from customers and staff from both inside and outside the department

  • Sets clear expectations with staff for performance, and coaches staff when improvement in work performance is required

  • Encourages teamwork by creating an environment of empowerment and accountability

  • Reviews financial reports and other quality metrics to manage costs within the current budget

  • Manages employee schedules within budget guidelines to keep overtime to a minimum

  • Performs routine collection of quality indicators (i.e. conducting tray audits, verifying that correct production was completed, monitoring overtime, etc.).

  • Participates in ongoing departmental initiatives in quality improvement, and identifies opportunities to improve efficiency and effectiveness of foodservice operations

Required Qualifications*

  • Minimum of a Bachelors degree in Food Service Management, Dietetics or equivalent experience desired.

  • Minimum of 1 to 3 years progressive supervisory experience in a high volume, complex food service operation or restaurant.

  • ServSafe foodservice certification within the last five (5) years, or receipt of certification within 60 days of hire.

  • Ability to communicate effectively in both written and verbal form.

  • Excellent customer service and service recovery skills.

  • General knowledge of word processing software and ability to communicate effectively using email.

  • Ability to plan, organize, and direct the activities of foodservice employees.

  • Ability to deal effectively with a wide variety of people with diverse backgrounds and skill levels.

Desired Qualifications*

  • Education and/or experience of basic principles of nutrition as it relates to menu planning

  • Experience using CBORD Food Service Management or Nutrition Services Suite application

  • Experience supervising bargained for staff

Work Schedule

This is a temporary relief Food Service Manager position, 40 hours/week.

The schedule is as follows on the day shift: 7:00 a.m. to 3:30 p.m., and 5:00 a.m. to 1:30 p.m. (one day per week), must be willing to be flexible with scheduling (there will be advance notification), and be able to work weekends and holidays on a rotating basis.

Background Screening

Pre-employment drug testing is required for this position. Hiring is contingent on that result.

U-M EEO/AA Statement

The University of Michigan is an equal opportunity/affirmative action employer.

Job Detail

Job Opening ID


Working Title


Job Title


Work Location

Michigan Medicine - Health SysAnn Arbor, MI

Full/Part Time




FLSA Status


Organizational Group

Um Hospital


CW Food Procure/Production

Posting Begin/End Date

5/17/2018 – 5/21/2018

Career Interest

Temporary Job Opening

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