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
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.
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
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.
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 Opening ID
PROF MISC (TEMP)
PROF MISC (TEMP)
Michigan Medicine - Health SysAnn Arbor, MI
CW Food Procure/Production
Posting Begin/End Date
5/17/2018 – 5/21/2018
Temporary Job Opening
Apply Now at http://careers.umich.edu/job_detail/apply/157907