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Job Summary

BASIC FUNCTION

Responsible for several food service functions/operational activities including the functional supervision of food service workers, kitchen cleaners, cooks, and stock keepers in the preparation, distribution, and service of food to patients of the institution. Special projects as assigned.

Responsibilities*

PRIMARY DUTIES AND RESPONSIBILITIES

Leadership

  • Projects a professional image, as a positive attitude and enthusiasm for the position.
  • Remains adaptable and flexible during stressful situations.
  • Work with Food Service Workers in the tray assembly area to continually maintain proper standards of performance.

Human Resources Management

  • Directs and train new employees during orientation.
  • Holds staff accountable for expectations as outlined in the departmental guidelines and polices, standard practice guides.
  • Coaches employees to improve work performance.
  • Handles employee complaints and grievances, and escalates to a manager as needed.
  • Participates in Diversity, Equity and Inclusion initiatives as applicable.

Communication

  • Communicates with room service associates to ensure the meal cart is delivered to units in a timely manner.
  • Conducts regular employee huddles, to inform employees of upcoming events, policy changes, and to hear employees concerns and feedback
  • Communicates efficiently and builds relationships with food service colleagues to promote internal collaborations and problem solving.
  • Communicates with room service associates to ensure the meal cart is delivered to units in a timely manner.
  • Actively participates and contributes during staff meetings
  • Demonstrates accountability and skill set for the utilization of various automated systems and associated hardware within the food service operation e.g. MiChart, CBORD Nutrition Services Suite, CBORD Tray Monitor, Aspect phone system, and TempTrak

Customer Focus

  • In checking for accuracy, the Associate Supervisor will ensure that:
  • All items listed on the tray ticket are present.
  • All items are the correct version for the special diet of the patient (regular food vs. those modified for sodium, carbohydrate, consistency or other restrictions).
  • The portion size for each item on the tray is appropriate for the special diet.
  • Assures that all trays are presented in accordance with presentation standards, utilizing the proper service ware designed to be attractive and to maintain proper food temperatures.
  • Assures that all trays are neat and clean.
  • Oversees the routing of tray distribution
  • Loads completed meal trays into meal delivery carts according to delivery “zones”.
  • Enters tray ticket numbers into the CBORD Tray Monitor system as the meals are loaded into the cart

Safety, Compliancy, Quality and Efficiency

  • Maintains proper sanitation and safety to meet OSEH, MDPH, TJC and other regulatory agency standards
  • Special precautions such as those required for a suicidal or bariatric surgery patient are adhered to in order to prevent harm.
  • Demonstrates accountability for the proper use of patient protected health information.

Professional Development/Goal Setting

  • Maintains continuing education requirements, such as ServSafe certification

Required Qualifications*

  • 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.
  • At least one year of progressively responsible supervisory experience in a food service setting, some of which is with bargained for staff is preferred. 
  • Good oral and written communication and organizational skills. 
  • A customer-focused attitude is a must. 
  • Must have completed and passed the ServSafe Certification in Food Service Sanitation within the last three years or within one year of hire.

Desired Qualifications*

  • Bachelor’s 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.
  • At least one year of progressively responsible supervisory experience in a food service setting, some of which is with bargained for staff is preferred.
  • Must have completed and passed the ServSafe Certification within the last five years, or within one year of hire.
  • Knowledge of Total Quality Management philosophies and techniques.
  • Knowledge of/experience with reengineering/work simplification techniques

Work Schedule

This is a temporary position. Staff working this position can expect to work mornings, evenings, weekends and 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. 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.  Under FLSA, incumbents in this position meet the criteria for exempt status.

U-M EEO/AA Statement

The University of Michigan is an equal opportunity/affirmative action employer.