Responsible for several food service functions/operational activities (to include monitoring of activity levels to assure proper staffing) including the functional supervision of food service workers, kitchen cleaners, and stock keepers in the preparation, distribution, and service of food to patients of the institution. Special projects as assigned. Maintain/forecast/order food and related supplies, maintain proper sanitation and safety to meet OSEH, MDPH, TJC and other regulatory agency standards. Orient and train support staff. Assure compliance with ADA, EEO, and Affirmative Action programs and policies. Implement changes as required to improve services within assigned level of responsibility.
Temp Trak Associate Supervisor:
Monitor and check all refrigeration units throughout Michigan Medicine
Look at temperature of all units (UMMC and CW). If you found any unit that is out of range but have not received an alert, investigate and take corrective action to bring the temperature back to range before an alert is generated.
Check refrigerators in all nourishment rooms after all alerts have been responded to. (TBU, UH4A-D, UH5A-D + galley, UH6A-D + galley, UH 7A-D + galley, UH8A-D + galley, CVC 4, CVC 5, CVC Galley) - date any non-dated bulk juice, discard any open milk containers and expired food items. Perform appropriate action for any patient food items. (Notify nurse if it is a patient’s own personal container)
Check Patient Refrigerator brochures and patient food labels and refill if needed.
AA degree in Food Service Management, Dietetics, HRI or equivalent. Reasonable knowledge of methods, procedures, equipment, safety, and food handling principles and practices used in the preparation and service of food. Good oral and written communication and organizational skills. A customer-focused attitude is a must. Knowledge of Total Quality Management philosophies and techniques. Knowledge of/experience with reengineering/work simplification techniques. Must have completed and passed the ServSafe Certification in Food Service Sanitation within the last three years or within one year of hire.
Bachelor’s degree in Food Service Management, Dietetics, HRI or equivalent. At least one year of progressively responsible supervisory experience in a food service setting, some of which is with bargained for staff is preferred.
Evening shifts 6:00 PM to 2:30 AM 4 days a week. 32 hour position
This postion works every other weekend . With various days off.
Michigan Medicine conducts background screening and pre-employment drug testing on job candidates upon acceptance of a contingent job offer and may use a third party administrator to conduct background screenings. Background screenings are performed in compliance with the Fair Credit Report Act.
Michigan Medicine improves the health of patients, populations and communities through excellence in education, patient care, community service, research and technology development, and through leadership activities in Michigan, nationally and internationally. Our mission is guided by our Strategic Principles and has three critical components; patient care, education and research that together enhance our contribution to society.
Job openings are posted for a minimum of seven calendar days. This job may be removed from posting boards and filled anytime after the minimum posting period has ended.
U-M EEO/AA Statement
The University of Michigan is an equal opportunity/affirmative action employer.