SUPV- FANS KITCHEN
Lansing, MIJobSeen todaySeen in employer's feed today
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Job overview
The SUPV- FANS KITCHEN oversees food production for retail guests and patients, providing culinary guidance to cooks and expeditors. The role coordinates production in retail and room service kitchens, maintains quality, safety, and sanitation standards, and supports continuous improvement through coaching, menu development, and communication.
Skills & qualifications
Skills
Qualifications
Full job description
+-----------------------------------------------------------------------+ | JOB TITLE | +-----------------------------------------------------------------------+ | SUPV- FANS KITCHEN | +-----------------------------------------------------------------------+ | JOB HEADER | +-----------------------------------------------------------------------+ | | +-----------------------------------------------------------------------+ | JOB REQUIREMENTS | +-----------------------------------------------------------------------+ | | | | | Positions Location: Lansing, MI | | | | | | | | | | | | ## Job Description | | | | | | | | General Purpose of Job: | | | | Oversee production of food items for Retail guests and Patients, | | while providing culinary insight and expertise to cooks and | | expeditors. | | | | | | | | Essential Duties: | | | | This job description is intended to cover the minimum essential | | duties assigned on a regular basis. Caregivers may be asked to | | perform additional duties as assigned by their leader. Leadership | | has the right to alter or modify the duties of the position. | | | | | | | | - Take ownership of food production for all Patient and Retail | | areas to ensure quality, consistency and safety | | - Elevate, implement and maintain standards for quality, safety, | | sanitation and communication. | | - Write menus and implement new ideas and concepts | | - Ensure all kitchens and Team Members meet or exceed local, state | | and federal standards for sanitation, food handling and safe | | working conditions. | | - Communicate problems, ideas, directives, changes and solutions to | | caregivers, management team, guests and patients through a | | proactive approach. | | - Use evidence based best practices to guide the continuous | | evaluation and improvement | | - Monitor performance of direc reports providing education and | | coaching as required | | - Participate in professional organizations. | | - Maintain hospital standards through speech and action, leading by | | example to support and demonstrate ICARE Values | | - Demonstrate and encourage exceptional customer service. | | - Maintain recipe database | | - Write schedules for Cooks and Expeditors | | - Coordinate and facilitate production in Retail and Room Service | | kitchens. | | | | | | | | | | | | | | | | | | | | | | | | ## Job Requirements | | | | ---------------------------------- | | -------------------------------------------------------------------- | | --------------------------------------------------------------------- | | --------------------------------------------------------------------- | | --------------------------------------------------------------------- | | --------------------------------------------------------------------- | | --------------------------------------------------------------------- | | --------------------------------------------------------------------- | | --------------------------------------------------------------------- | | --------------------------------------------------------------------- | | --------------------------------------------------------------------- | | --------------------------------------------------------------------- | | --------------------------------------------------------------------- | | --------------------------------------------------------------------- | | Work Experience | | • Three years food service experience with demonstrated progressive | | responsibility, including high volume food management and production | | Education | | • Associates degree in Food Service related field or High sc | | hool diploma and a minimum of three years of food service experience. | | Specialized Knowledge and Skills | | • Proactive approach to problem solving • Willingness to take owne | | rship of projects and assignments • Demonstrated knowledge of cooking | | techniques and ability to use commercial food production equipment. | | • Self motivated • Commitment to food quality and safety • Extensive | | knowledge of food allergens and special diets • Demonstrated knowledg | | e of portion control, recipe development and cost control • Ability t | | o maintain composure when busy and during times of increased stress • | | Attention to detail • Demonstrated ability to listen, give and take | | direction, as well as respond productively to constructive criticism | | • Ability to organize self and others • Time management skills • Exc
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