NY Tourism Jobs

GENERAL PURPOSE:

Responsible for all aspects of food production, food quality, menu & recipe composition, quality assurance, purchasing and receiving, sanitation, and Cafeteria & Catering meal service.

SPECIFIC RESPONSIBILITIES:

Under general direction and with latitude for independent judgment:

• Assists in the development of all patient/staff service menus in conjunction with the Executive Chef and the Chief Clinical Dietitian. Ensures menus comply with targeted food costs. Responsible to ensure food quality & nutritional content to meet patient clinical needs. Works with production, patient service, and cafeteria management/supervision to plan theme/special menus. All menus for any occasion must be within the constraints of the approved diet manual and budgets. Assists with the computerization of the department as it relates to menu, floor stock, and nourishment.

• Manages and supervises supervisory staff in the trayline area to ensure accurate and efficient meal service including monitoring of trayline schedules. Manages functions of patient meal distribution/rethermalization for efficient service including managing meal rounds.

• Supervises Production/Storeroom/Cafeteria/Catering staff in conjunction with the Executive Chef, preparing schedules, appropriate reports, and daily production workloads. Contributes to student/internship programs offered by Food & Nutrition Services. Forecasts menu needs for patient/staff meal service using CBORD software programs.

• Works with Assistant Director to develop and control capital/operating budgets for Production, Cafeteria, Catering, and Patient Meal Service. Assists with data collection and evaluation of data as needed related to all operating and capital budgets. Maintains appropriate records related to sanitation, safety, and patient satisfaction. Coordinates purchasing, receiving, storage, distribution, and accounting activities for food & supply purchases needed for patient/staff services meal service in conjunction with the Executive Chef.

• Recruits, interviews, hires, trains, counsels, disciplines, and discharges production/storeroom/cafeteria/catering employees. Prepares performance evaluations and accepts grievances or refers them to the assistant director. Responsible for developing and maintaining measures of accountability for supervisors. Ensures appropriate employee selection and training in all aspects of food production and customer service. Responsible for labor relations. Maintains adequate supervisory staffing coverage.

• Maintains responsibility for sanitation & safety of the environment, appearance & cleanliness of employees and ensures compliance with applicable health, safety, and fire regulations. Promotes effective communication with other support service areas (i.e. Housekeeping, Facilities, Environmental Health & Safety) to ensure the sanitation & safety of the work environment. Coordinates and controls activities with other support service departments. Represents the department at various meetings and participates on committees as assigned by the Assistant Director. Participates in the department¿s Quality Assurance program by assuring records of quality control are maintained.

• Assists with an ongoing recipe testing program for new product trials and menu development. Works with the Executive Chef to plan menus and recipes for catering functions and in creative menu development.

• Establishes both short and long term goals & objectives for the operation. Recommends policies & procedures and is responsible for the optimum utilization of computerized systems within the production, cafeteria, and catering programs. Recommends, coordinates, and evaluates program expansion and/or changes in conjunction with the Assistant Director. Attends pertinent in-service programs scheduled within the hospital.

REQUIREMENTS:

Bachelor's degree in Food and Nutrition with 4-5 years experience in food service management with two years in a large scale food service operation; or an equivalent combination of education and experience. Registration with Commission of Dietetic Registration required for Central Tray functional position. Prefer active American Dietetic Association membership.

The University of Rochester is committed to fostering, cultivating, and preserving a culture of equity, diversity, and inclusion 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 status protected by law. This commitment extends to the administration of our policies, admissions, employment, access, and recruitment of candidates from underrepresented populations, veterans, and persons with disabilities consistent with these values and government contractor Affirmative Action obligations.

How To Apply

All applicants must apply online.

EOE Minorities/Females/Protected Veterans/Disabled

Pay Range

Pay Range: $61,901 - $86,694 Annually

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.

Apply for Job

• Careers

• Sign In

• New User

Location: Strong Memorial Hospital
Full/Part Time: Full-Time
Opening: