Supvr, Food & Nutrition Svcs

The University of Rochester is a prestigious institution located in Rochester, New York, known for its unwavering commitment to the principle of Meliora, which means "Ever Better." This ideal drives the university to cultivate a community grounded on shared values such as equity, leadership, integrity, openness, respect, and accountability. As a world-class research university, the University of Rochester is dedicated to learning, discovering, healing, and creating in ways that make a meaningful global impact. It fosters a welcoming and inclusive environment where all members can thrive and contribute to a better future.

Within this dynamic environment, the Food and Nutrition Services Department plays a vital role in supporting the health and well-being of patients and the wider university community. The department oversees the preparation, assembly, and delivery of food services, ensuring that high standards of quality, sanitation, and nutrition are consistently met. The role currently open is a full-time supervisory position, scheduled for 40 hours per week with a rotating work shift at the university's location on 601 Elmwood Avenue, Rochester, New York. The compensation range for this role is from $25.14 to $35.24 per hour, based on a comprehensive evaluation of market data, individual education, experience, and qualifications.

The position is crucial in maintaining the excellence of the university’s food services by supervising employees involved in food preparation and delivery both for patients and cafeteria customers. Responsibilities include interviewing, hiring, orienting, and coordinating the training of new employees, ensuring that the department is staffed effectively. In addition, the supervisor is responsible for forecasting and ordering food and supplies using manual and computerized systems, managing inventory, and coordinating with external suppliers to ensure prompt delivery that meets operational needs while controlling food waste. Quality assurance is a key focus area, with duties encompassing compliance with New York State Department of Health and JCAHO standards, monitoring recipe yields, taste, and food temperature controls, and ensuring timely delivery of patient meals.

Operational supervision extends to various domains such as food inventory and storage, hot and cold food preparation, ingredient control, diet office coordination, patient tray assembly, snack and supply stock delivery, ware washing, and kitchen sanitation. The role demands close attention to equipment maintenance, the conduct of routine staff meetings, scheduling of in-service training programs, and managing employee performance, including disciplinary actions and recognition. Handling complex food-service-related issues and maintaining security of food products and hospital property are also integral parts of the job. Furthermore, the supervisor assists in educating dietetic students and contributes to annual capital budget recommendations.

The University of Rochester is committed to diversity, equity, and inclusion, ensuring that all employees work in an environment free from discrimination based on race, age, gender identity, sexual orientation, disability, and other protected characteristics. This role within the Food and Nutrition Services Department offers an opportunity to be part of a community that lives by these values while contributing to the mission of making the world ever better through excellence in service, leadership, and care.