Food Service Manager (TEMP)

University Of Michigan • Ann Arbor, MI

401d • $52,000 - $52,000 • Remote

About The Position

The Food Service Manager at Michigan Medicine is responsible for overseeing food service operations, ensuring that meals are prepared and delivered safely and efficiently according to patient dietary needs. This role involves supervising staff, managing budgets, and maintaining compliance with health and safety standards while fostering a collaborative work environment.

Requirements

• 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

Nice To Haves

• Experience using CBORD Food Service Management or Nutrition Services Suite application
• Experience supervising bargained for staff

Responsibilities

• 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

Benefits

• Competitive hourly wage of $25/hour
• Opportunity for hybrid or mobile/remote work mode at the discretion of the hiring department

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Industry: Educational Services
• Education Level: Bachelor's degree