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Responsibilities*

- 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.