Supv Rm 500 Catering Svcs - Rush University Medical Center
Chicago, IL
About the Job
Job Description
Location: Chicago, Illinois
Business Unit: Rush Medical Center
Hospital: Rush University Medical Center
Department: Food And Nutr Srvcs -R500 Drcc
Work Type: Full Time (Total FTE between 0.9 and 1.0)
Shift: Shift 1
Work Schedule: 8 Hr (6:00:00 AM - 7:00:00 PM)
Rush offers exceptional rewards and benefits learn more at our Rush benefits page (https://www.rush.edu/rush-careers/employee-benefits).
Pay Range: 23.12 - 36.41
Rush salaries are determined by many factors including, but not limited to, education, job-related experience and skills, as well as internal equity and industry specific market data. The pay range for each role reflects Rush’s anticipated wage or salary reasonably expected to be offered for the position. Offers may very depending on the circumstances of each case.
Summary:
Supervises daily foodservice operations to ensure that goals and standards of unit/department are met. Ensures 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:
Required Job Qualifications:
• Associate Degree in Food Service or a high diploma.
• Three years of experience in a supervisory capacity in foodservice operations (retail, business, and healthcare).
• Illinois Department of Public Health and City of Chicago Sanitation Certification required within six months of hire.
• Competent in preparation of spreadsheets, data bases, word processing.
• Ability to supervise multiple employees performing multiple tasks, self-directed, strong interpersonal skills, organization skills, problem solving, creative, verbal skills, conflict resolution, aware of daily department operations and able to identify unusual situations that arise, manage stress effectively.
Preferred Job Qualifications:
• Experience as a Sous/Executive Sous Chef.
Physical Demands:
• 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.
• Will involve long periods of sitting, standing or walking (about 90%).
Responsibilities:
1. Implements menus, recipes, and service concepts for unit.
2. Supervises daily food production or service operations as assigned.
3. Ensures that service standards for aesthetic presentation and safety of food are met.
4. Utilizes CBORD and computerized systems to manage data.
5. Supervises foodservice employees. This includes orientation and training, employee counseling and disciplinary action.
6. Provides input into employee's annual performance appraisal.
7. Adjusts daily staffing to ensure appropriate personnel to complete all duties required by the unit.
8. Performs food and supply ordering functions as assigned.
9. Monitors time and attendance system for payroll.
10. Consults with Unit Manager/Assistant Manager regarding human resource issues (i.e. disciplinary actions and performance appraisals).
11. Meets customer and corporate foodservice related satisfaction standards.
12. Performs unit quality control measures, identifies problems or deficiencies, assist in development of and implements corrective action.
13. Ensures compliance with all regulatory agency standards and all departmental and organizational policies and procedures. F.S. Supervisor/2
14. Ensures compliance with all departmental requirements for in-service training, employee orientation and training, and timely submission of department reports.
15. Assists unit manager, assistant manager to ensure that department goals are accomplished.
16. Orients/works with dietetic interns, as assigned.
17. Completes department projects, as assigned.
18. Conduct employee meetings, as assigned.
19. Attends and contributes to department meetings.
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 Rm 500 Catering Svcs
Location US:IL:Chicago
Req ID 11382
Location: Chicago, Illinois
Business Unit: Rush Medical Center
Hospital: Rush University Medical Center
Department: Food And Nutr Srvcs -R500 Drcc
Work Type: Full Time (Total FTE between 0.9 and 1.0)
Shift: Shift 1
Work Schedule: 8 Hr (6:00:00 AM - 7:00:00 PM)
Rush offers exceptional rewards and benefits learn more at our Rush benefits page (https://www.rush.edu/rush-careers/employee-benefits).
Pay Range: 23.12 - 36.41
Rush salaries are determined by many factors including, but not limited to, education, job-related experience and skills, as well as internal equity and industry specific market data. The pay range for each role reflects Rush’s anticipated wage or salary reasonably expected to be offered for the position. Offers may very depending on the circumstances of each case.
Summary:
Supervises daily foodservice operations to ensure that goals and standards of unit/department are met. Ensures 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:
Required Job Qualifications:
• Associate Degree in Food Service or a high diploma.
• Three years of experience in a supervisory capacity in foodservice operations (retail, business, and healthcare).
• Illinois Department of Public Health and City of Chicago Sanitation Certification required within six months of hire.
• Competent in preparation of spreadsheets, data bases, word processing.
• Ability to supervise multiple employees performing multiple tasks, self-directed, strong interpersonal skills, organization skills, problem solving, creative, verbal skills, conflict resolution, aware of daily department operations and able to identify unusual situations that arise, manage stress effectively.
Preferred Job Qualifications:
• Experience as a Sous/Executive Sous Chef.
Physical Demands:
• 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.
• Will involve long periods of sitting, standing or walking (about 90%).
Responsibilities:
1. Implements menus, recipes, and service concepts for unit.
2. Supervises daily food production or service operations as assigned.
3. Ensures that service standards for aesthetic presentation and safety of food are met.
4. Utilizes CBORD and computerized systems to manage data.
5. Supervises foodservice employees. This includes orientation and training, employee counseling and disciplinary action.
6. Provides input into employee's annual performance appraisal.
7. Adjusts daily staffing to ensure appropriate personnel to complete all duties required by the unit.
8. Performs food and supply ordering functions as assigned.
9. Monitors time and attendance system for payroll.
10. Consults with Unit Manager/Assistant Manager regarding human resource issues (i.e. disciplinary actions and performance appraisals).
11. Meets customer and corporate foodservice related satisfaction standards.
12. Performs unit quality control measures, identifies problems or deficiencies, assist in development of and implements corrective action.
13. Ensures compliance with all regulatory agency standards and all departmental and organizational policies and procedures. F.S. Supervisor/2
14. Ensures compliance with all departmental requirements for in-service training, employee orientation and training, and timely submission of department reports.
15. Assists unit manager, assistant manager to ensure that department goals are accomplished.
16. Orients/works with dietetic interns, as assigned.
17. Completes department projects, as assigned.
18. Conduct employee meetings, as assigned.
19. Attends and contributes to department meetings.
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 Rm 500 Catering Svcs
Location US:IL:Chicago
Req ID 11382
Source : Rush University Medical Center