A cover letter is required for consideration for this position and should be attached as the first page of your resume. The cover letter should address your specific interest in the position and outline skills and experience that directly relate to this position.

The Food Service Operations Supervisor oversees the daily operations of the hospital kitchen, ensuring the preparation and delivery of meals meets quality and safety standards. They manage teams of at least 3 or more full time equivalent staff in the meals on wheels, tray assembly, production, tray delivery, stockkeeping, and kitchen cleaning areas. The Food Service Operations Supervisor will ensure adherence to food safety and sanitation guidelines, adherence to department and health system policies, and assurance of quality food preparation and delivery for patients.

Michigan Medicine improves the health of patients, populations and communities through excellence in education, patient care, community service, research and technology development, and through leadership activities in Michigan, nationally and internationally.  Our mission is guided by our Strategic Principles and has three critical components; patient care, education and research that together enhance our contribution to society.

Michigan Medicine is one of the largest health care complexes in the world and has been the site of many groundbreaking medical and technological advancements since the opening of the U-M Medical School in 1850. Michigan Medicine is comprised of over 30,000 employees and our vision is to attract, inspire, and develop outstanding people in medicine, sciences, and healthcare to become one of the world?s most distinguished academic health systems.  In some way, great or small, every person here helps to advance this world-class institution. Work at Michigan Medicine and become a victor for the greater good.

What Benefits can you Look Forward to?

• Excellent medical, dental and vision coverage effective on your very first day
• 2:1 Match on retirement savings

Leadership and Foodservice Operations:

• 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. Reports concerns to Associate Director, Executive Chef or Food Service Managers.
• 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.

Human Resources & Training:

• 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.

Professional Development/Goal Setting:

• Maintains ServSafe certification.
• Develops and implements an individualized plan for professional growth and development, including participation in professional organizations and activities, workshops, and seminars.
   

• 1 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 with at least 1-2 years of experience in an institutional or high volume restaurant or foodservice operation, including experience with performance management, promoting teamwork, and motivating staff.
   

This is a 40 hour position.

Dayshift.

Shift times will vary between 9:00 a.m.?5:30 p.m. and 1:00 p.m.?9:30 p.m., with Wednesdays and Thursdays as scheduled days off.

Positions that are eligible for hybrid or mobile/remote work mode are at the discretion of the hiring department. Work agreements are reviewed annually at a minimum and are subject to change at any time, and for any reason, throughout the course of employment. Learn more about the work modes.

Michigan Medicine conducts background screening and pre-employment drug testing on job candidates upon acceptance of a contingent job offer and may use a third party administrator to conduct background screenings.  Background screenings are performed in compliance with the Fair Credit Report Act. Pre-employment drug testing applies to all selected candidates, including new or additional faculty and staff appointments, as well as transfers from other U-M campuses.

Job openings are posted for a minimum of seven calendar days.  The review and selection process may begin as early as the eighth day after posting. This opening may be removed from posting boards and filled anytime after the minimum posting period has ended.

The University of Michigan is an equal employment opportunity employer.