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.

MINIMUM EDUCATION & EXPERIENCE

• High School diploma or equivalent and 2 years in a supervisory capacity in Food Service or a related field requiredOr equivalent combination of education and experience
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  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.

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. Attends employee grievances and NYS unemployment hearings as requested.
• 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. Ensures adequate food supplies are received or appropriate alternate arrangement are made in a timely manner to meet the needs of 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, including 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 and conducts and attends in-service programs, as appropriate. Conducts monthly classes for USA’s regarding food service aspect of the job.
• Handles patient food-service related problems that are not resolved by the standard 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 annual capital budget process.
• Assists in guiding dietetic students according to defined learning objectives.Other duties as assigned.