University of Rochester
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Supvr, Food & Nutrition Svcs
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University of Rochester The University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Job Details: Job Location:
601 Elmwood Ave, Rochester, New York, United States of America, 14642 Time Type:
Full time Scheduled Weekly Hours:
40 Department:
500070 Food & Nutrition Svcs-Staff Work Shift:
UR - Day (United States of America) Range:
UR URG 107 H Compensation Range:
$23.06 - $32.29 Responsibilities: Supervises employees involved in food preparation for patients and cafeteria customers and in food assembly for and delivery to patients. Interviews, hires, orients and coordinates training of new employees. Forecasts and orders food and supplies from external purveyors for patient and cafeteria menus. Supervises various areas of the operation to ensure that sanitation requirements, quality standards and department goals are met. Essential Functions: Interviews, hires, orients and coordinates training of new employees. Plans work schedules and ensures adequate daily staffing for areas of responsibility. Handles time reporting and associated record keeping. Recognizes employees. Evaluates performance. Performs disciplinary action. Discharges subordinates when necessary. Supervises the following areas to ensure sanitation requirements, quality standards and department goals are met and the work is completed in a timely and cost effective manner: food inventorying, ordering, receiving, storage and distribution, hot and cold food production, ingredient control, diet office, patient tray assemble and delivery, patient snack and unit food stock assembly and delivery, ware washing, and kitchen sanitation. Forecasts and orders food and supplies from external purveyors for patient and cafeteria menus, using both manual and computer systems. Participates in collecting quality control and quality assurance data to meet requirements of New York State Department of Health, JCAHO and departmental standards. Coordinates maintenance of food service equipment in the main kitchen and on patient units. Conducts routine operational meetings with employees. Schedules employees for and conducts and attends in-service programs, as appropriate. Handles patient food-service related problems that are not resolved by the standard procedures or timeliness. Maintains security of food products and hospital property by limiting traffic through the main kitchen to authorized staff, locking doors and storage areas according to schedules. Assists in guiding dietetic students according to defined learning objectives. Other duties as assigned. Minimum Education & Experience: High School diploma or equivalent and 2 years in a supervisory capacity in Food Service or a related field required Or equivalent combination of education and experience The University of Rochester is committed to fostering, cultivating, and preserving an inclusive and welcoming culture to advance the University’s Mission to Learn, Discover, Heal, Create – and Make the World Ever Better.
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Supvr, Food & Nutrition Svcs
role at
University of Rochester The University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Job Details: Job Location:
601 Elmwood Ave, Rochester, New York, United States of America, 14642 Time Type:
Full time Scheduled Weekly Hours:
40 Department:
500070 Food & Nutrition Svcs-Staff Work Shift:
UR - Day (United States of America) Range:
UR URG 107 H Compensation Range:
$23.06 - $32.29 Responsibilities: Supervises employees involved in food preparation for patients and cafeteria customers and in food assembly for and delivery to patients. Interviews, hires, orients and coordinates training of new employees. Forecasts and orders food and supplies from external purveyors for patient and cafeteria menus. Supervises various areas of the operation to ensure that sanitation requirements, quality standards and department goals are met. Essential Functions: Interviews, hires, orients and coordinates training of new employees. Plans work schedules and ensures adequate daily staffing for areas of responsibility. Handles time reporting and associated record keeping. Recognizes employees. Evaluates performance. Performs disciplinary action. Discharges subordinates when necessary. Supervises the following areas to ensure sanitation requirements, quality standards and department goals are met and the work is completed in a timely and cost effective manner: food inventorying, ordering, receiving, storage and distribution, hot and cold food production, ingredient control, diet office, patient tray assemble and delivery, patient snack and unit food stock assembly and delivery, ware washing, and kitchen sanitation. Forecasts and orders food and supplies from external purveyors for patient and cafeteria menus, using both manual and computer systems. Participates in collecting quality control and quality assurance data to meet requirements of New York State Department of Health, JCAHO and departmental standards. Coordinates maintenance of food service equipment in the main kitchen and on patient units. Conducts routine operational meetings with employees. Schedules employees for and conducts and attends in-service programs, as appropriate. Handles patient food-service related problems that are not resolved by the standard procedures or timeliness. Maintains security of food products and hospital property by limiting traffic through the main kitchen to authorized staff, locking doors and storage areas according to schedules. Assists in guiding dietetic students according to defined learning objectives. Other duties as assigned. Minimum Education & Experience: High School diploma or equivalent and 2 years in a supervisory capacity in Food Service or a related field required Or equivalent combination of education and experience The University of Rochester is committed to fostering, cultivating, and preserving an inclusive and welcoming culture to advance the University’s Mission to Learn, Discover, Heal, Create – and Make the World Ever Better.
#J-18808-Ljbffr