Supv Food Service Food Service Prod ROPH

Oak Park, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Hourly

Rate:

Range $23.12 - $32.66

Benefits

Exceptional rewards and benefits

competitive salary

Health Insurance

Retirement plan options

Paid Time Off

Professional development opportunities

Supportive team environment

Job Description

Rush Oak Park Hospital, located in the vibrant community of Oak Park, Illinois, is a renowned healthcare institution known for its commitment to excellence and patient-centered care. As part of Rush University Medical Center, the hospital upholds a reputation for innovation, quality service, and a culture that fosters continuous improvement. With a dedicated team of healthcare professionals, Rush Oak Park Hospital provides a comprehensive range of medical services, including specialized departments such as Food and Nutrition Services, which play a critical role in the overall patient experience and health outcomes.

The Food and Nutrition Services department is integral to t... Show More

Job Requirements

Associate degree in culinary arts, hospitality, food service systems or five or more years of relevant experience in a leadership capacity in foodservice operations
Serv Safe Food Protection Manager Certification and Allergen Certification required within six months of hire
Two or more years of operations leadership experience working in a fast paced food environment
Ability to communicate both verbal and written effectively with clients, customers of clients and support staff
Ability to compile and summarize reports
Requires the ability to work with confidential employee, patient and Rush information
Knowledge of budgets
Self-directed, strong interpersonal skills, excellent organizational skills, problem identification and solving, strong communication skills, and conflict resolution

Job Qualifications

Associate degree in culinary arts, hospitality, or food service systems or five or more years of relevant experience in a leadership capacity in foodservice operations
Serv Safe Food Protection Manager Certification and Allergen Certification required within six months of hire
Two or more years of operations leadership experience working in a fast paced food environment
Ability to communicate both verbal and written effectively with clients, customers of clients and support staff
Ability to compile and summarize reports
Requires the ability to work with confidential employee, patient and Rush information
Knowledge of budgets
Self-directed, strong interpersonal skills, excellent organizational skills, problem identification and solving, strong communication skills, and conflict resolution
Executive Chef preferred

Job Duties

Develops and implements menus, recipes and service concepts for assigned units
Oversees food production and food safety for unit
Maintains department service standards for quality products and food safety
Maintains and utilizes computerized systems to manage production data
Ensures accurate data entry, and analyzes appropriate inventory tracking, quality control measures and quality initiatives
Oversees that there is appropriate forecasting, production, and waste controls in place to ensure appropriate use of hospital resources
Supervises cooks and ingredient control
Responsibility for hiring, training, counseling, performance appraisals and disciplinary action
Provide floor leadership and daily support to the front line team
Controls the department food and supply inventory and completes ordering process for the department
Monitors department procurement activities to ensure efficient utilization of resources
Meets budget targets through menu and recipe development
Meets customer and corporate foodservice related satisfaction standards
Ensures quality control, (i.e. food quality and temperature) measures for food production
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, timely completion of performance appraisals, and timely submission of department reports
Collaborates with FNS leadership team in the department to ensure that department goals are accomplished
Manages department projects as assigned
Attends and contributes to departmental meetings
Precepts dietetic interns during FNS management rotation
Drives programs and services that support the Mission, Vision, and Values of the medical center

Job Location

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