Job Summary
Responsible for several food service functions/operational activities (to include monitoring of activity levels to assure proper staffing) including the functional supervision of food service workers, kitchen cleaners, and stock keepers in the preparation, distribution, and service of food to patients of the institution. Special projects as assigned. Maintain/forecast/order food and related supplies, maintain proper sanitation and safety to meet OSEH, MDPH, TJC and other regulatory agency standards. Orient and train support staff. Assure compliance with ADA, EEO, and Affirmative Action programs and policies. Implement changes as required to improve services within assigned level of responsibility
Mission Statement
The University of Michigan Health System 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.
Why Join Michigan Medicine?
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.
Responsibilities*
Temperature Monitoring and Alerts Management
- Monitor temperature of refrigerators and freezers using the TempTrak system.
- Respond to temperature alerts, investigate units out of range, and document actions taken to restore proper temperature.
- Move product when possible. Discard product that has not stayed within appropriate temperature range for more than four hours. Document actions taken in TempTrak and post relevant signage.
- Send an end-of-shift email with current temperatures of critical units and follow-up actions to designated UH/CVC, CW, and Milk Room email groups.
Nourishment Room Auditing and Formula Delivery
- Perform daily audits of nourishment room refrigerators.
- Label and date non-dated bulk juices and patient food.
- Discard expired foods, open milk containers, and other foods that do not comply with department guidelines.
- Refill patient food labels and permanent markers as necessary.
- Collect formula from UH nourishment rooms on a rotating schedule. Clean, sanitize product and return to 4A formula room.
- Assist call center with formula deliver as needed.
- Wipe up small spills and call hospital CLEAN line for larger messes.
Maintenance and Work Order Management
- Submit work orders for units that can not return to appropriate temperature ranges.
- For urgent refrigeration issues, contact hospital maintenance and consult a Food Service Manager for kitchen equipment.
Leading and directing the work of Food Service Staff
Required Qualifications*
- Associate?s Degree in Food Service Management, Dietetics, Hospitality or equivalent.
- Reasonable knowledge of methods, procedures, equipment, safety, and food handling principles and practices used in the preparation and service of food.
- Good oral and written communication and organizational skills.
- A customer-focused attitude is a must.
Desired Qualifications*
- Bachelor's Degree in Food Service Management, Dietetics, Hospitality or equivalent.
- At least one year of progressively responsible supervisory experience in a food service setting, some of which is with bargained for staff is preferred.
- Reasonable knowledge of methods, procedures, equipment, safety, and food handling principles and practices used in the preparation and service of food.
- Knowledge of quality management philosophies and techniques.
- Knowledge of/experience with reengineering/work simplification techniques.
Work Schedule
Standard hours:30
Work days: Varies
Shift start/end times: 6:00pm-4:30am
Modes of Work
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.
Background Screening
University of Michigan Health System 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.
Application Deadline
Job openings are posted for a minimum of seven calendar days. This job may be removed from posting boards and filled anytime after the minimum posting period has ended.
U-M EEO/AA Statement
The University of Michigan is an equal opportunity/affirmative action employer.
