Summary
Responsible for several food service functions/operational activities (to include monitoring of activity levels to assure proper staffing) including the functional supervision of food service workers, kitchen cleaners, and stock keepers in the preparation, distribution, and service of food to patients of the institution. Special projects as assigned. Maintain/forecast/order food and related supplies, maintain proper sanitation and safety to meet OSEH, MDPH, TJC and other regulatory agency standards. Orient and train support staff. Assure compliance with ADA, EEO, and Affirmative Action programs and policies. Implement changes as required to improve services within assigned level of responsibility
Mission Statement
The University of Michigan Health System 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.
Why Join Michigan Medicine?
Michigan Medicine is one of the largest health care complexes in the world and has been the site of many groundbreaking medical and technological advancements since the opening of the U-M Medical School in 1850. Michigan Medicine is comprised of over 30,000 employees and our vision is to attract, inspire, and develop outstanding people in medicine, sciences, and healthcare to become one of the world’s most distinguished academic health systems. In some way, great or small, every person here helps to advance this world-class institution. Work at Michigan Medicine and become a victor for the greater good.
What Benefits can you Look Forward to?
- Excellent medical, dental and vision coverage effective on your very first day
- 2:1 Match on retirement savings.
Responsibilities*
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). Mistakes with diets such as a dysphagia may be life threatening.
- The portion size for each item on the tray is appropriate for the special diet.
- Special precautions such as those required for a suicidal or bariatric surgery patient are adhered to in order to prevent harm.
- All trays are presented in accordance with presentation standards, utilizing the proper service ware designed to be attractive and to maintain proper food temperatures.
- All trays are neat and clean.
In overseeing the routing of tray distribution which is much more complex in a room service program, the Associate Supervisor will:
- Load completed meal trays into meal delivery carts according to delivery “zones”.
- Enter tray ticket numbers into the CBORD Tray Monitor system as the meals are loaded into the carts.
- Start the timer for 10 minutes when the first tray is place in the cart.
- Once the timer goes off, inform/call the cart transporter to deliver the cart to the appropriate floor.
- Monitor time to ensure that meal cart leaves the kitchen at the correct time.
- When the meal cart leaves the kitchen, another cart is put in the correct staging zone, and the cart tag and timer is placed on the meal cart.
- Ensure that the meal cart for each unit is staged in the same location to maintain continuity in workflow.
- Communicates with cart transporters and room service associates to ensure the meal cart is delivered to units in a timely manner.
The Associate Supervisor will also place frozen dessert items (ice cream, sherbet, Mighty Shakes, and/or popsicles) into the delivery cooler, and flip over the tray ticket to signal that the item needs to be retrieved during the delivery process. For both tray accuracy as well as routing, the Associate Supervisor will work with Food Service Workers in the tray assembly area to continually maintain proper standards of performance.
Required Qualifications*
- Associate’s Degree in Food Service Management, Dietetics, Hospitality or equivalent.
- Reasonable knowledge of methods, procedures, equipment, safety, and food handling principles and practices used in the preparation and service of food.
- Good oral and written communication and organizational skills.
- A customer-focused attitude is a must.
- Must have completed and passed the ServSafe Food Handler Certification within the last three years or within one year of hire.
Desired Qualifications*
- Bachelor’s Degree in Food Service Management, Dietetics, Hospitality or equivalent.
- At least one year of progressively responsible supervisory experience in a food service setting, some of which is with bargained for staff is preferred.
- Reasonable knowledge of methods, procedures, equipment, safety, and food handling principles and practices used in the preparation and service of food.
- Knowledge of quality management philosophies and techniques.
- Knowledge of/experience with reengineering/work simplification techniques.
Work Schedule
Standard hours:30
Work days: Varied
Shift start/end times: 3:45pm/6:00pm - 7:45pm/2:30am
Background Screening
University of Michigan Health System 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.