Supv Food Service

Rush University Medical Center•Chicago, IL

50d•$22 - $31•Onsite

About The Position

Supervises daily foodservice operations to ensure that goals and standards of unit/department are met. Ensures compliance with all applicable regulatory agencies, department quality monitors and targets and corporate and departmental policies and procedures. Exemplifies the Rush mission, vision and values and acts in accordance with Rush policies and procedures. Exemplifies the Rush mission, vision and values and acts in accordance with Rush policies and procedures.

Requirements

Associate Degree in Food Service or a high school diploma.
minimum of three years of experience in a supervisory capacity in foodservice operations (retail, business, and healthcare).
Illinois Department of Public Health and City of Chicago Sanitation Certification required within six months of hire.
Competent in preparation of spreadsheets, databases, and word processing.
Ability to supervise multiple employees performing multiple tasks Self-directed.
Strong interpersonal skills, organization skills and problem-solving ability.
Demonstrated experience with conflict resolution.
Aware of daily department operations and able to identify unusual situations that arise.
Manage stress effectively.

Nice To Haves

Experience as a Sous/Executive Sous Chef preferred.

Responsibilities

Implements menus, recipes, and service concepts for unit.
Supervises daily food production or service operations as assigned.
Ensures that service standards for aesthetic presentation and safety of food are met.
Utilizes CBORD and computerized systems to manage data.
Supervises foodservice employees. This includes orientation and training, employee counseling and disciplinary action.
Provides input into employee's annual performance appraisal.
Adjusts daily staffing to ensure appropriate personnel to complete all duties required by the unit.
Performs food and supply ordering functions as assigned.
Monitors time and attendance system for payroll.
Consults with Unit Manager/Assistant Manager regarding human resource issues (i.e. disciplinary actions and performance appraisals).
Meets customer and corporate foodservice related satisfaction standards.
Performs unit quality control measures, identifies problems or deficiencies, assist in development of and implements corrective action.
Ensures compliance with all regulatory agency standards and all departmental and organizational policies and procedures.
Ensures compliance with all departmental requirements for in-service training, employee orientation and training, and timely submission of department reports.
Assists unit manager, assistant manager to ensure that department goals are accomplished.
Orients/works with dietetic interns, as assigned.
Completes department projects, as assigned.
Conduct employee meetings, as assigned.
Attends and contributes to department meetings.