Location: Chicago, Illinois

Business Unit: Rush Medical Center

Hospital: Rush University Medical Center

Department: Food And Nutr Srvcs -R500 Drcc

Work Type: Full Time (Total FTE between 0.9 and 1.0)

Shift: Shift 1

Work Schedule: 8 Hr (6:00:00 AM - 3:00:00 PM)

Pay Range: $38.02 - $55.18 per hour
Rush salaries are determined by many factors including, but not limited to, education, job-related experience and skills, as well as internal equity and industry specific market data. The pay range for each role reflects Rush's anticipated wage or salary reasonably expected to be offered for the position. Offers may vary depending on the circumstances of each case.

Summary:
Manages the menu and food production to meet revenue, expense and customer satisfaction targets. Coordinates with the manager 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.

Other information:
Required Job Qualifications:
• Degree in Culinary Arts with training in Food Systems management or Hospitality Management or five years equivalent experience.
• Illinois Department of Public Health and City of Chicago Sanitation Certification within nine months of hire.
• Food Allergen Certification.
• Competent in preparation of spreadsheets, data bases, word processing.
• Five years' experience in senior management of a complex food service facility.

Preferred Job Qualifications:
• Proven financial responsibility.
• Proven ability to manage financial targets of revenue and expenses.
• Self-directed, strong interpersonal skills, organizational skills, problem identification and solving, creative, manage stress effectively.

Physical Demands:
• Ability to exert 25 pounds of effort to push or pull a cart, ability to lift and carry 40 pounds minimum.
• Stooping, kneeling, reaching, sufficient dexterity to operate kitchen utensils and computer keyboard.
• Able to communicate using a variety of audio-technology.
• Able to see.
• 50% of time sitting, 50% of time standing or walking.

Responsibilities:
• Develops and implements menus, recipes and service concepts for assigned units.
• Manages food production for unit.
• Establishes implements and maintains unit service standards for quality products and food safety.
• Manages computerized data.
• Manages production supervisor(s)/cooks/ingredient control.
• Provides input in hiring cooks and ingredient room personnel as well as assists with training and counseling.
• Performs performance appraisals and provides disciplinary actions, when necessary, to assigned staff.
• Monitors unit procurement activities to ensure efficient utilization of resources.
• Meets customer and corporate foodservice related satisfaction standards.
• Ensures unit budget target.
• Develops menu and recipes.
• Develops, implements, analyzes appropriate quality control, (i.e. food quality and temperature) measures for food production.
• Collaborates with the manager to ensure compliance with all regulatory agency standards and all departmental and organizational policies and procedures.
• Collaborates with the unit manager in the department to ensure that department goals are accomplished
• Manages department projects as assigned
• Attends and contributes to departmental meetings.
• Precepts dietetic interns during management rotation.
• Implements programs and services.