Supv Food Service Production ROPH - Rush University Medical Center
Oak Park, IL
About the Job
Job Description
Location: Oak Park, IL
Hospital: RUSH Oak Park Hospital
Department: Food and Nutrition Services
Work Type: Full Time (Total FTE between 0.9 and 1.0)
Shift: Shift 1
Work Schedule: 8 Hr (6:00:00 AM - 3:30:00 PM)
Summary:
The Production Supervisor oversees the food production to meet food safety, nutritional, revenue, expense and customer satisfaction targets. The supervisor is responsible for adequately training staff to organize the daily food operations effectively and efficiently for Rush Oak Park Hospital. Coordinates with the leadership team on activities to ensure operational continuity and service standards. Ensures food production 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.
Other information:
• Associate Degree in Culinary Arts, Hospitality, Food Service Systems or five or more years of relevant experience in a leadership capacity in foodservice
operations.
And
• 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 required.
• Ability to communicate (both verbal and written) effectively with clients, customers of clients and support staff.
• Ability to compile and summarize reports required.
• 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
Abilities:
• Ability to exert 25 pounds of effort to push or pull a cart, ability to lift and carry 40 pounds minimum, stooping, kneeling, reaching, sufficient dexterity to operate
kitchen utensils and computer keyboard, able to communicate using a variety of audio-technology, able to see, 25% of time sitting, 75% of time standing or
walking.
• The above is intended to describe the general content of and requirements for the performance of this job. It shall not to be construed as an exhaustive
statement of duties, responsibilities or requirements.
Responsibilities:
1. Develops and implements menus, recipes and service concepts for assigned units.
2. Oversees food production and food safety for unit.
3. Maintains department service standards for quality products and food safety.
4. Maintains and utilizes computerized systems to manage production data.
5. Ensures accurate data entry, and analyzes appropriate inventory tracking, quality control measures and quality initiatives.
6. Oversees that there is appropriate forecasting, production, and waste controls in place to ensure appropriate use of hospital resources.
7. Supervises cooks and ingredient control.
8. Responsibility for hiring, training, counseling, performance appraisals and disciplinary action.
9. Provide floor leadership and daily support to the front line team.
10. Controls the department food and supply inventory and completes ordering process for the department
11. Monitors department procurement activities to ensure efficient utilization of resources.
12. Meets budget targets through menu and recipe development.
13. Meets customer and corporate foodservice related satisfaction standards.
14. Ensures quality control, (i.e. food quality and temperature) measures for food production.
15. Ensures compliance with all regulatory agency standards and all departmental and organizational policies and procedures.
16. 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.
14. Collaborates with FNS leadership team in the department to ensure that department goals are accomplished.
15. Manages department projects as assigned.
16. Attends and contributes to departmental meetings.
17. Precepts dietetic interns during FNS management rotation.
18. Drives programs and services that support the Mission, Vision, and Values of the medical center.
Rush is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.
Position Supv Food Service Production ROPH
Location US:IL:Oak Park
Req ID 10534
Location: Oak Park, IL
Hospital: RUSH Oak Park Hospital
Department: Food and Nutrition Services
Work Type: Full Time (Total FTE between 0.9 and 1.0)
Shift: Shift 1
Work Schedule: 8 Hr (6:00:00 AM - 3:30:00 PM)
Summary:
The Production Supervisor oversees the food production to meet food safety, nutritional, revenue, expense and customer satisfaction targets. The supervisor is responsible for adequately training staff to organize the daily food operations effectively and efficiently for Rush Oak Park Hospital. Coordinates with the leadership team on activities to ensure operational continuity and service standards. Ensures food production 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.
Other information:
• Associate Degree in Culinary Arts, Hospitality, Food Service Systems or five or more years of relevant experience in a leadership capacity in foodservice
operations.
And
• 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 required.
• Ability to communicate (both verbal and written) effectively with clients, customers of clients and support staff.
• Ability to compile and summarize reports required.
• 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
Abilities:
• Ability to exert 25 pounds of effort to push or pull a cart, ability to lift and carry 40 pounds minimum, stooping, kneeling, reaching, sufficient dexterity to operate
kitchen utensils and computer keyboard, able to communicate using a variety of audio-technology, able to see, 25% of time sitting, 75% of time standing or
walking.
• The above is intended to describe the general content of and requirements for the performance of this job. It shall not to be construed as an exhaustive
statement of duties, responsibilities or requirements.
Responsibilities:
1. Develops and implements menus, recipes and service concepts for assigned units.
2. Oversees food production and food safety for unit.
3. Maintains department service standards for quality products and food safety.
4. Maintains and utilizes computerized systems to manage production data.
5. Ensures accurate data entry, and analyzes appropriate inventory tracking, quality control measures and quality initiatives.
6. Oversees that there is appropriate forecasting, production, and waste controls in place to ensure appropriate use of hospital resources.
7. Supervises cooks and ingredient control.
8. Responsibility for hiring, training, counseling, performance appraisals and disciplinary action.
9. Provide floor leadership and daily support to the front line team.
10. Controls the department food and supply inventory and completes ordering process for the department
11. Monitors department procurement activities to ensure efficient utilization of resources.
12. Meets budget targets through menu and recipe development.
13. Meets customer and corporate foodservice related satisfaction standards.
14. Ensures quality control, (i.e. food quality and temperature) measures for food production.
15. Ensures compliance with all regulatory agency standards and all departmental and organizational policies and procedures.
16. 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.
14. Collaborates with FNS leadership team in the department to ensure that department goals are accomplished.
15. Manages department projects as assigned.
16. Attends and contributes to departmental meetings.
17. Precepts dietetic interns during FNS management rotation.
18. Drives programs and services that support the Mission, Vision, and Values of the medical center.
Rush is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.
Position Supv Food Service Production ROPH
Location US:IL:Oak Park
Req ID 10534
Source : Rush University Medical Center
