Supv Food Service Food Service Retail ROPH

• 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. 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: Principal Duties and Responsibilities: 1. Maintains department service standards for quality products and food safety. 2. Maintains and utilizes computerized systems to manage retail sales and utilization data. 3. Ensures accurate data entry, and analyzes appropriate inventory tracking, quality control measures and quality initiatives. 4. Department liaison for preventative maintenance, pest control, and equipment repair in the unit. 5. Meets customer and corporate foodservice related satisfaction standards. 6. Implements strategies to enhance customer satisfaction. 7. Uses food trending analysis, aesthetic food presentation methods, and food safety guidelines in establishing service standards. 8. Uses computerized systems to manage data. 9. Ensures quality control, (i.e. food quality and temperature) measures for food holding and presentaiton. 10. Ensures compliance with all regulatory agency standards and all departmental and organizational policies and procedures. 11. 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. 12. Responsibility for hiring, training, counseling, performance appraisals and disciplinary action. 13. Provide floor leadership and daily support to the front line team. 13. Collaborates with FNS leadership team in the department to ensure that department goals are accomplished. 14. Develops and implements concepts for assigned retail venues. 15. Coordinates marketing activities to promote products and services. 16. Manages department projects as assigned. 17. Attends and contributes to departmental meetings. 18. Precepts dietetic interns during FNS management rotation. 19. 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.