The Ohio State University
Overview
Job Title: Manager 2, Food Service Department: University Hospital | Food Service Administration Location: Rhodes Hall (0354); Position Type: Regular; Scheduled Hours: 40; Shift: First Shift Directly responsible for retail cafes, catering, distribution, dishroom and business functions within the department. The role ensures high-quality foods and that areas under supervision meet or exceed regulatory standards for safe food handling, labeling, weights and measures requirements. It strives for consistency of service across day parts and days of the week. Operations serve more than 2 million customers generating more than $8 million in annual sales from 10 cafes across the health system. Coordinates foodservice needs with other department management team members and works collaboratively to achieve best results with food production, clinical nutrition, office and information systems groups. Works with communications and marketing staff on external community food events and off-premise catering representing the medical center. Establishes menus that are high quality, include sufficient variety and are offered in convenient packages that support medical center staff, faculty, visitors and student needs. Creates limited-time offers and special events to drive sales. Areas of assigned responsibility are flexible depending on organizational objectives and staffing. This position may include other areas of the department when needs arise. "Current Employees and Students": If you are currently employed or enrolled as a student at The Ohio State University, please log in to Workday to use the internal application process. Directives regarding privacy, accessibility, and application assistance are provided for applicants; assistance with applying is available via hr-accessibleapplication@osu.edu. For questions while submitting an application, please review the frequently asked questions. Thank you for your interest in positions at The Ohio State University and Wexner Medical Center. The university is an equal opportunity employer, including veterans and disability. As required by Ohio Revised Code section 3345.0216, Ohio State will educate students by means of free, open and rigorous intellectual inquiry to seek the truth; equip students with the opportunity to develop intellectual skills to reach their own informed conclusions; not require, favor, disfavor or prohibit speech or lawful assembly; create a community dedicated to an ethic of civil and free inquiry, which respects the autonomy of each member, supports individual capacities for growth and tolerates differences in opinion; treat all faculty, staff and students as individuals, hold them to equal standards and provide equality of opportunity with regard to race, ethnicity, religion, sex, sexual orientation, gender identity or gender expression. Responsibilities
Directly responsible for retail cafes, catering, distribution, dishroom and business functions within the department. Assure that foods served are high quality and that areas under supervision meet or exceed all required regulatory standards for safe food handling, labeling, weights and measures requirements. Ensure consistency of service across day parts and days of the week; support operations serving more than 2 million customers and more than $8 million in annual sales from 10 cafes. Integrate culinary, service and cash handling functions for retail cafes to achieve the best service model. Ensure that cafes and catering operations meet Internal Audit and PCI compliance standards for cash handling; complete cash handling audits and follow up with Security as appropriate for suspected thefts. Establish high-quality menus with sufficient variety and convenient packaging; create limited time offers and special events to drive sales. Coordinate foodservice needs with other department management team members; collaborate with food production, clinical nutrition, office and information systems groups. Promote staff engagement and develop activities to support staff work-life balance. Work with communications and marketing staff on external community food events and off-premise catering representing the medical center. Assure that core department operations of receiving, distribution and the dishroom support all areas of the department and meet Joint Commission and regulatory requirements. Human Resources
Facilitates department HR processes (position descriptions, corrective action, etc.), staff training and orientation/onboarding with appropriate staff. Provides oversight, direction, development and evaluation for assigned staff; develop leadership skills in food service managers, sous chefs, and program coordinators essential to oversight of operation. Ensures staff schedules, timekeeping and payroll processes are consistent with medical center policies. Financial and Information Systems Support
Understands and can manage operational and staffing budgets. Ensures end-of-month and ongoing accounting processes meet medical center and Internal Audit guidelines. Monitors staff, supplies and service expenditures and identifies/implements solutions as needed. Ensures individual cafes meet established profitability targets. Implements and maximizes use of technology to manage purchasing, receiving and distribution, food production and service, menu boards, kiosks, online ordering and cash sales reporting. Ensures patient diet office systems are maintained to support on-demand dining program. Additional Information
Location: Rhodes Hall (0354) Position Type: Regular Shift: First Shift Final candidates are subject to successful completion of a background check. A drug screen or physical may be required during the post-offer process.
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Job Title: Manager 2, Food Service Department: University Hospital | Food Service Administration Location: Rhodes Hall (0354); Position Type: Regular; Scheduled Hours: 40; Shift: First Shift Directly responsible for retail cafes, catering, distribution, dishroom and business functions within the department. The role ensures high-quality foods and that areas under supervision meet or exceed regulatory standards for safe food handling, labeling, weights and measures requirements. It strives for consistency of service across day parts and days of the week. Operations serve more than 2 million customers generating more than $8 million in annual sales from 10 cafes across the health system. Coordinates foodservice needs with other department management team members and works collaboratively to achieve best results with food production, clinical nutrition, office and information systems groups. Works with communications and marketing staff on external community food events and off-premise catering representing the medical center. Establishes menus that are high quality, include sufficient variety and are offered in convenient packages that support medical center staff, faculty, visitors and student needs. Creates limited-time offers and special events to drive sales. Areas of assigned responsibility are flexible depending on organizational objectives and staffing. This position may include other areas of the department when needs arise. "Current Employees and Students": If you are currently employed or enrolled as a student at The Ohio State University, please log in to Workday to use the internal application process. Directives regarding privacy, accessibility, and application assistance are provided for applicants; assistance with applying is available via hr-accessibleapplication@osu.edu. For questions while submitting an application, please review the frequently asked questions. Thank you for your interest in positions at The Ohio State University and Wexner Medical Center. The university is an equal opportunity employer, including veterans and disability. As required by Ohio Revised Code section 3345.0216, Ohio State will educate students by means of free, open and rigorous intellectual inquiry to seek the truth; equip students with the opportunity to develop intellectual skills to reach their own informed conclusions; not require, favor, disfavor or prohibit speech or lawful assembly; create a community dedicated to an ethic of civil and free inquiry, which respects the autonomy of each member, supports individual capacities for growth and tolerates differences in opinion; treat all faculty, staff and students as individuals, hold them to equal standards and provide equality of opportunity with regard to race, ethnicity, religion, sex, sexual orientation, gender identity or gender expression. Responsibilities
Directly responsible for retail cafes, catering, distribution, dishroom and business functions within the department. Assure that foods served are high quality and that areas under supervision meet or exceed all required regulatory standards for safe food handling, labeling, weights and measures requirements. Ensure consistency of service across day parts and days of the week; support operations serving more than 2 million customers and more than $8 million in annual sales from 10 cafes. Integrate culinary, service and cash handling functions for retail cafes to achieve the best service model. Ensure that cafes and catering operations meet Internal Audit and PCI compliance standards for cash handling; complete cash handling audits and follow up with Security as appropriate for suspected thefts. Establish high-quality menus with sufficient variety and convenient packaging; create limited time offers and special events to drive sales. Coordinate foodservice needs with other department management team members; collaborate with food production, clinical nutrition, office and information systems groups. Promote staff engagement and develop activities to support staff work-life balance. Work with communications and marketing staff on external community food events and off-premise catering representing the medical center. Assure that core department operations of receiving, distribution and the dishroom support all areas of the department and meet Joint Commission and regulatory requirements. Human Resources
Facilitates department HR processes (position descriptions, corrective action, etc.), staff training and orientation/onboarding with appropriate staff. Provides oversight, direction, development and evaluation for assigned staff; develop leadership skills in food service managers, sous chefs, and program coordinators essential to oversight of operation. Ensures staff schedules, timekeeping and payroll processes are consistent with medical center policies. Financial and Information Systems Support
Understands and can manage operational and staffing budgets. Ensures end-of-month and ongoing accounting processes meet medical center and Internal Audit guidelines. Monitors staff, supplies and service expenditures and identifies/implements solutions as needed. Ensures individual cafes meet established profitability targets. Implements and maximizes use of technology to manage purchasing, receiving and distribution, food production and service, menu boards, kiosks, online ordering and cash sales reporting. Ensures patient diet office systems are maintained to support on-demand dining program. Additional Information
Location: Rhodes Hall (0354) Position Type: Regular Shift: First Shift Final candidates are subject to successful completion of a background check. A drug screen or physical may be required during the post-offer process.
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