Food Service Manager (TEMP)

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Mission Statement

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

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*

- 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 for this position will vary but typical shifts will be 2p-10:30p and the applicant must be able to work rotating 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. 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.

U-M COVID-19 Vaccination Policy

COVID-19 vaccinations, including one booster when eligible, are required for all University of Michigan students, faculty and staff across all campuses, including Michigan Medicine.  This includes those working remotely and temporary workers.   More information on this new policy is available on the U-M Health Response website or the UM-Dearborn and UM-Flint websites.