Job description
Job Title: Supv Food Service (Room 500)
Department: Food & Nutrition
Shift: 4th (Rotating)
Specialty: Food Service
Job Number: 2022-3694
Date Posted: 10/27/2022
Position Type: Support Services
Job Qualifications:
Rush University Medical Center
Supervisor of Food Service
GENERAL SUMMARY:
Supervises daily food service operations to ensure that the goals and standards of the unit/department are met. Ensures compliance with all applicable regulatory agencies, department quality monitors and targets, and corporate and departmental policies and procedures. Exemplifies the Rush mission, vision, and values and acts in accordance with Rush policies and procedures.
PRINCIPAL DUTIES AND RESPONSIBILITIES:
1. Implements menus, recipes, and service concepts for unit.
2. Supervises daily food production or service operations as assigned.
3. Ensures that service standards for aesthetic presentation and safety of food are met.
4. Utilizes CBORD and computerized systems to manage data.
5. Supervises foodservice employees. This includes orientation and training, employee counseling and disciplinary action.
6. Provides input into employee's annual performance appraisal.
7. Adjusts daily staffing to ensure appropriate personnel to complete all duties required by the unit.
8. Performs food and supply ordering functions as assigned.
9. Monitors time and attendance system for payroll.
10. Consults with Unit Manager/Assistant Manager regarding human resource issues (i.e. disciplinary actions and performance appraisals).
11. Meets customer and corporate foodservice related satisfaction standards.
12. Performs unit quality control measures, identifies problems or deficiencies, assist in development of and implements corrective action.
13. Ensures compliance with all regulatory agency standards and all departmental and organizational policies and procedures.
14. Ensures compliance with all departmental requirements for in-service training, employee orientation and training, and timely submission of department reports.
15. Assists unit manager, and assistant manager to ensure that department goals are accomplished.
16. Orients/works with dietetic interns, as assigned.
17. Completes department projects, as assigned.
18. Conduct employee meetings, as assigned.
19. Attends and contributes to department meetings.
KNOWLEDGE, SKILLS & ABILITIES:
KNOWLEDGE:
Associate Degree in Food Service or a high diploma and a minimum of three years of experience in a supervisory capacity in food service operations (retail, business, and healthcare).
Illinois Department of Public Health and City of Chicago Sanitation Certification required within
six months of hire.
Experience as a Sous/Executive Sous Chef preferred
Competent in the preparation of spreadsheets, databases, and word processing.
SKILLS:
Ability to supervise multiple employees performing multiple tasks, self-directed, strong interpersonal skills, organization skills, problem-solving, creative, verbal skills, conflict resolution, awareness of daily department operations, and ability to identify unusual situations that arise, manage stress effectively.
ABILITIES:
Ability to exert 25 pounds of effort to push or pull a cart, ability to lift and carry 40 pounds minimum, stooping, kneeling, reaching, sufficient dexterity to operate kitchen utensils and computer keyboard, able to communicate using a variety of audio technology, able to see, will involve long periods of sitting, standing or walking (about 90%).
The above is intended to describe the general content of and requirements for the performance of this job. It shall not be construed as an exhaustive statement of duties, responsibilities, or requirements.
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