Job Overview
Employment Type
Full-time
Work Schedule
Day Shifts
Fixed Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Retirement Plan
Paid Time Off
Job Description
Michigan Medicine is a globally recognized academic health system based in Ann Arbor, Michigan. Known for its pioneering medical and technological advancements since the establishment of the U-M Medical School in 1850, Michigan Medicine comprises over 30,000 dedicated employees committed to enhancing patient care, education, and research. The institution is one of the largest healthcare complexes in the world, driven by a vision to attract, inspire, and develop outstanding talent in medicine, sciences, and healthcare. As a leader in healthcare innovation and education, Michigan Medicine is dedicated to improving the health of patients, populations, and communities through excellence in patient... Show More
Job Requirements
- One year of supervisory experience
- experience working in a food service operation
- ServSafe Manager certification within the last 5 years or receipt of certification within 90 days of hire
Job Qualifications
- One year of supervisory experience
- experience working in a food service operation
- ServSafe Manager certification within the last 5 years or receipt of certification within 90 days of hire
- bachelor’s degree in hospitality management, business administration, nutrition, culinary arts, or a related field
- knowledge of CBORD Food Service Management System
- experience supervising bargained for staff
- two years of supervisory experience in a high volume, complex food service operation including performance management and motivating staff
Job Duties
- Identifies opportunities to improve efficiency, sustainability and cost controls of the foodservice operations
- supervises and directs operations of foodservice employees within the hospital kitchen to achieve defined operational goals
- ensures that kitchen equipment and facilities remain compliant with standards, policies, and procedures set forth by federal and state regulatory agencies
- maintains bulletin boards, newsletters and other forms of communication to ensure staff are consistently aware of department and health system information
- promotes teamwork, wellbeing, inclusion within the hospital kitchen
- completes audits as assigned by Associate Director, Executive Chef or Food Service Managers
- supports in the investigation and resolution of inquiries and complaints from customers and staff from outside the department
- demonstrates knowledge and understanding of various software systems used in foodservice, including but not limited to CBORD TrayMonitor, CBORD Unit Orders, and TempTrak
- employees may spend time performing many of the same duties as subordinate employees
- assists Food Service Managers in the recruitment, selection, training and development of staff
- leads staff to complete new employee training, mandatory testing, and other ongoing health system and department assigned tasks by assigned due dates
- ensures that employees are trained and held accountable for health system, department and regulatory standards and policies
- conducts regular performance appraisals, coaching, and offers development opportunities for assigned employees
- handles employee complaints and grievances, includes Associate Director, Executive Chef, Food Service Managers, or HR as applicable
- consistently applies disciplinary action including termination to employees when expectations are not met, or guidelines and policies are violated
- maintains ServSafe certification
- develops and implements an individualized plan for professional growth and development, including participation in professional organizations and activities, workshops, and seminars
OysterLink supports hiring across hospitality industries.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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