Food Service Shift Lead

Food Service Shift Lead

Apply for this role at The Ohio State University Wexner Medical Center.

Nutrition Services administers quality nutritional care and food service operations for patients, staff and visitors in Wexner Medical Center facilities, campus and the communities we serve. The Department coordinates activities to enhance patient, staff and customer satisfaction. The Department is responsible for nutrition care and food service and retail food operations for patients, staff and visitors to the various locations including University Hospital, Ross Heart Hospital, Brain and Spine Hospital, James Cancer Hospital and Solove Research Institute, University Hospital East, and OSU Harding.

Main campus cafes include Bistr

OH! and Bistr

OH! to go on the concourse, Bloch Cafe in CCCT, and Neuro Bistr

OH! in Brain and Spine Hospital. Another full service cafe, Bistr

OH! operates at UHE and there are Bistr

OH! to go locations at Eye and Ear Institute, Martha Morehouse Medical Plaza (2), Ackerman Road complex, Care Point East and Stefanie Spielman Comprehensive Breast Center.

• Coordinates and directs daily operations in assigned areas.
• Under supervision of the Nutrition Services Assistant/Associate Director, is responsible for execution of service that is timely, meets service standards and coordinated with other areas for Bistr
  
  OH! Cafes, Hospitality Centers, East kitchen.
• Supervises, coordinates and participates in activities of nutrition aides, sales assistants and kitchen personnel engaged in assigned area.
• Initiates partnerships with other departments.
• Leads and trains service staff in patient care and retail cafes, enforces quality standards.
• Requisition s food and food related products.
• Manages responsibility for sanitation plan where appropriate and assists with policies and procedures development/management.
• Acts as frontline supervisor supporting operations and plays critical role in managing and redistributing labor to maximum efficiency each shift.
• Integrates functions within areas and across the department.

Per Classified Civil Svc Specs or equivalent combination of education and experience.

• 600 hours training in operation of kitchen equipment (or 6 months experience).
• 600 hours training in food preparation (or 6 months experience).
• 6 courses in supervision (or 6 months experience).
• 6 courses in food management (or 6 months experience).
• 1 course in budgeting (or 1 month experience).
• 1 course in bookkeeping (or 1 month experience).
• Or equivalent.
• 1-3 years of management experience preferred.

Screen reader users may encounter difficulty with the online application. For assistance with applying, please contact hr-accessible application.

Thank you for your interest in working at Ohio State.

Final candidates are subject to successful completion of a background check. A drug screen or physical may be required during the post offer process.

The university is an equal opportunity employer, including veterans and disability.

Seniority level:
Mid-Senior level.

Employment type:

Full-time.

Job function:
Management and Manufacturing.

Industry: Hospitals and Health Care.