Supervisor - Food & Nutrition Services, SMH at University of Rochester

Rochester, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Oct, 26

Salary

35.24

Posted On

12 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Staff Supervision, Food Production, Inventory Management, Budgeting, Quality Assurance, Scheduling, Performance Evaluation, Sanitation Standards, Training, Procurement, Patient Care, Regulatory Compliance

Industry

Higher Education

Description

As a community, 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. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive. Job Location (Full Address): 601 Elmwood Ave, Rochester, New York, United States of America, 14642 Opening: Worker Subtype: Regular 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 108 H Compensation Range: $25.14 - $35.24 The referenced pay range represents the minimum and maximum compensation for this job. Individual annual salaries/hourly rates will be set within the job's compensation range, and will be determined by considering factors including, but not limited to, market data, education, experience, qualifications, expertise of the individual, and internal equity considerations. Responsibilities: Supervises employees involved in food preparation for patients and cafeteria customers and in food assembly for and delivery to patients. SPECIFIC RESPONSIBILITIES: - Interviews, hires, orients and coordinates training of new employees. Plans work schedules and assures 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. Attends employee grievances and NYS unemployment hearings as requested. - Supervises the following areas to assure that sanitation requirements, quality standards and department goals are met and that 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. Assures that adequate food supplies are received (or appropriate alternate arrangement are made) in a timely manner to meet the needs of their respective customers while controlling food waste. - Participates in collecting quality control and quality assurance data to meet requirements of New York State Department of Health, JCAHO and departmental standards. Examples: food scale reliability, recipe yields and taste, food and equipment temperature maintenance, accuracy of tray/supply assembly, appropriateness of portion sizes and timeliness of patient food delivery. - Coordinates maintenance of food service equipment in the main kitchen and on patient units. - Conducts routine operational meetings with employees. Schedules employees for, conducts and attends in-service programs, as appropriate. Conducts monthly classes for USA's regarding the food service aspect of their job. - Handles patient food-service related problems that are not solved by the usual procedures or timeliness. Uses available resources to advise patient units of charges to trays corresponding to changed patient diets. - 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, etc. Makes recommendations for the annual capital budget process. - Assists in guiding dietetic students according to defined learning objectives. REQUIREMENTS: High School graduate and 2 years in a supervisory capacity in Food Service or a related field; or an 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. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion, creed, sex, sexual orientation, citizenship status, or any other characteristic protected by federal, state, or local law (Protected Characteristics). This commitment extends to non-discrimination in the administration of our policies, admissions, employment, access, and recruitment of candidates, for all persons consistent with our values and based on applicable law. Notice: If you are a Current Employee, please log into myURHR to search for and apply to jobs using the Jobs Hub. Your application, if submitted using this portal, cannot be moved forward. Learn. Discover. Heal. Create. Located in western New York, Rochester is our namesake and our home. One of the world’s leading research universities, Rochester has a long tradition of breaking boundaries—always pushing and questioning, learning and unlearning. We transform ideas into enterprises that create value and make the world ever better. If you’re looking for a career in higher education or health care, the University of Rochester may offer the perfect opportunity for your background and goals. At the University of Rochester, we are committed to fostering, cultivating, and preserving an inclusive and welcoming culture and are united by a strong commitment to be ever better—Meliora. It is an ideal that informs our shared mission to ensure all members of our community feel safe, respected, included, and valued.

Responsibilities

Supervises employees involved in food preparation, assembly, and delivery for patients and cafeteria customers. Manages operational areas including inventory, sanitation, and quality control to meet health department and JCAHO standards.