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.
- 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 varies but this position will primarily work on the morning shift with typical shift times being 7:00am-3:30pm. This position will also serve as a weekend relief PM manager with typical shifts being 1pm-9:30pm. Must be willing to be flexible with scheduling (there will be advance notification), and be able to work weekends and some holidays.
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. Pre-employment drug testing applies to all selected candidates, including new or additional faculty and staff appointments, as well as transfers from other U-M campuses.
U-M EEO/AA Statement
The University of Michigan is an equal opportunity/affirmative action employer.