Location: Oak Park, IL
Hospital: RUSH Oak Park Hospital
Department: Food and Nutrition Services
Work Type: Full Time (Total FTE between 0.9 and 1.0)
Shift: Shift 1
Work Schedule: 8 Hr (6:00:00 AM - 3:30:00 PM)
Summary: The Production Supervisor oversees the food production to meet food safety, nutritional, revenue, expense and customer satisfaction targets. The supervisor is responsible for adequately training staff to organize the daily food operations effectively and efficiently for Rush Oak Park Hospital. Coordinates with the leadership team on activities to ensure operational continuity and service standards. Ensures food production compliance with all applicable regulatory agencies, department quality monitors and targets and corporate and departmental policies and procedures. Exemplifies the Rush mission, vision and values and acts in accordance with Rush policies and procedures.
Responsibilities: 1. Develops and implements menus, recipes and service concepts for assigned units. 2. Oversees food production and food safety for unit. 3. Maintains department service standards for quality products and food safety. 4. Maintains and utilizes computerized systems to manage production data. 5. Ensures accurate data entry, and analyzes appropriate inventory tracking, quality control measures and quality initiatives. 6. Oversees that there is appropriate forecasting, production, and waste controls in place to ensure appropriate use of hospital resources. 7. Supervises cooks and ingredient control. 8. Responsibility for hiring, training, counseling, performance appraisals and disciplinary action. 9. Provide floor leadership and daily support to the front line team. 10. Controls the department food and supply inventory and completes ordering process for the department 11. Monitors department procurement activities to ensure efficient utilization of resources. 12. Meets budget targets through menu and recipe development. 13. Meets customer and corporate foodservice related satisfaction standards. 14. Ensures quality control, (i.e. food quality and temperature) measures for food production. 15. Ensures compliance with all regulatory agency standards and all departmental and organizational policies and procedures. 16. Ensures compliance with all departmental requirements for in-service training, employee orientation and training, timely completion of performance appraisals, and timely submission of department reports. 14. Collaborates with FNS leadership team in the department to ensure that department goals are accomplished. 15. Manages department projects as assigned. 16. Attends and contributes to departmental meetings. 17. Precepts dietetic interns during FNS management rotation. 18. Drives programs and services that support the Mission, Vision, and Values of the medical center.
Other information:Rush is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.
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