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How to Apply

A cover letter is required for consideration for this position and should be attached as the first page of your resume. The cover letter should address your specific interest in the position and outline skills and experience that directly relate to this position.

Responsibilities*

Relief Food Service Manager position for Children's and Women's Hospital Patient Food Service.

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

Manages Food Safety. Ensures employee training and enforces OSEH regulations for food purchasing, preparation, service, storage, sanitation, safety, and security. Supervises and directs operations of foodservice employees to ensure food is safely prepared according to standardized recipes, and according to standardized menus. Assures proper portion and cost control of recipes and supplies.

Assures that kitchen equipment and facilities are in proper working order. Demonstrates accountability for the proper use of patient protected health information.

Ensures a safe work environment that includes education on proper safety and ergonomic techniques. Ensures employees are aware of and enforces proper storage and use of chemicals and wears personal protective equipment as required when using chemicals. 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 outside the department.

Manages Employee Performance. Interviews, hires, terminates or promotes assigned employees. Ensures new employees attend orientation activities and ongoing training. Ensures that employees are trained in excellent customer service skills and adhere to departmental standards. Prepares work schedules assigns tasks within departmental budget guidelines. Reviews and approves job descriptions and processes. Ensures that all employees are compliant with mandatory health and educational requirements. Coaches foodservice employees to improve work performance. Handles employee complaints and grievances. Communicates regularly with employees to inform of upcoming events, policy changes, concerns, and comments.

Encourages teamwork by creating an environment of empowerment and accountability. Disciplines employees when policies are violated, as outlined by AFSCME contract and departmental guidelines. Provides opportunities for staff development. Reviews and analyzes financial reports to manage costs within the current budget. Performs routine collection of quality indicators (i.e. conducting tray audits, verifying prep list production, monitoring overtime, etc.). Participates in ongoing departmental initiatives in quality improvement. Implements and assures compliance with standards, policies, and procedures set forth by federal and state regulatory agencies. Identifies opportunities to improve efficiency and effectiveness of foodservice operations.

Required Qualifications*

  • Bachelor's degree in Food Service Management, Dietetics or equivalent combination of education and experience.
  • Two years supervisory experience with at least 1 -2 years of experience in an institutional or high volume restaurant foodservice operation, including experience with performance management, promoting teamwork, and motivating staff 
  • Knowledge of the FDA Food Code and experience managing kitchen operations using safe food handling sanitation and safety practices. ServSafe foodservice certification within the last five (5) years, or receipt of certification within 60 days of hire.
  • Experience managing inventory of food and supplies, and placing orders to maintain adequate levels of inventory.
  • Ability to communicate effectively in both written and verbal form.
  • Excellent customer service and service recovery skills.
  • Ability to supervise a wide variety of staff members with diverse backgrounds and skill levels.
  • Excellent organizational skills and computer skills
  • General knowledge of foodservice equipment

Desired Qualifications*

  • Knowledge of basic principles of nutrition as it relates to menu planning
  • Knowledge of CBORD Food Service Management System
  • Experience supervising bargained for staff
  • Three to five years of foodservice management experience

Work Schedule

Full Time 40 hours; Evening Shift 1:30 p.m. to 10:00 p.m., must be willing to work some weekends and some holidays.

Background Screening

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.

Application Deadline

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.