Internship Menu Development Jobs in Chicago, IL (NOW HIRING)

Location: Chicago, Illinois

Business Unit: Rush Medical Center

Hospital: Rush University Medical Center

Department: Food And Nutr Srvcs-Patient

Work Type: Full Time (Total FTE between 0. 9 and 1. 0)

Shift: Shift 1

Work Schedule: 8 Hr (8:00:00 AM - 5:00:00 PM)

Rush offers exceptional rewards and benefits learn more at our Rush benefits page (https://www.rush.edu/rush-careers/employee-benefits).

Pay Range: $57.36 - $85.47 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:
The Director of food operations is responsible, either personally or through delegation, for the effective and efficient operation in order to meet revenue, expenses, employee engagement and customer satisfaction targets for the Food and Nutrition Services at Rush University Medical Center (RUMC) and to provide support to the Food leadership team at ROPH. The Director’s responsibilities encompass both intra-and inter-departmental functions including integrating the department services into the primary functions of the organization. This individual will determine the services food and nutrition services can provide given the staff available; (qualification and competence) continually assessing and improving the performance of the operation. The incumbent ensures compliance with all applicable regulatory agencies, oversees the department quality monitors and targets and corporate and departmental policies and procedures. The director exemplifies the Rush ICARE values and oversees services that are consistent with the mission and vision and acts in accordance with Rush policies and procedures.

Other information:
Knowledge, Skills and Abilities:
Masters of Science Degree in Food and Nutrition, Food Systems Management, or Hospitality Management or a Bachelor’s Degree with at least 15 years of relevant work experience.
Registered Dietitian, Nutritionist Preferred
•City of Chicago Sanitation Certification and Allergen Certification required within 4 months of hire
•Five years or more years of operations, financial management, and leadership experience working in a fast paced food environment required.
•Self-directed, strong interpersonal skills (both verbal and written), excellent organizational skills, problem identification and solving skills, and conflict resolution.
•Ability to compile and summarize management reports and implement power point presentations required.
The above is intended to describe the general content of and requirements for the performance of this job. It shall not to be construed as an exhaustive statement of duties, responsibilities or requirements.

Responsibilities:
•Delivers operational performance by executing on Rush’s and regulatory agencies standards and programs. Continually monitors operations for areas of improvement, and completes assessments and develops necessary action plans to provide optimal food and nutrition services to patients, employees, and clients. Updates the department’s policies and procedures.
•Works with the Executive Director to develop a strategic plan consistent with the RUMC mission, vision and values. Plans, organizes, and directs the resources and activities to accomplish the strategic plan.
•Assures that both the food and nutritional needs of patients are provided for and effectively evaluated utilizing appropriate software to obtain menu selection, streamline
production and analyze the nutrient content of the patient menu. Develops an Emergency Preparedness plan to ensure safe food supply during an emergency crisis.
•Develops unit budgets, allocating resources to assure optimum operational functions identifying capital needs for effective and efficient operation. Monitor the financials monthly to achieve budget goals.
•Define staffing needs (number of team member and specific competencies) for accomplishing the defined objectives and meeting the responsibilities of the department. Oversees the HR functions (hiring, onboarding, staff development and completion of performance appraisal, etc.) consistent with Rush’s diversity program.
•Maintains appropriate liaison with other medical center departments. Fosters Intradepartmental and interdepartmental communication through participation in regular meetings, town hall and staff meetings.
• Drives client and employee satisfaction with programs that meet or exceed customers’ expectations. Regularly reviews customer’s satisfaction data, evaluating and
implementing new programs to achieve satisfaction targets.
•Monitors the professional activities of Food and Nutrition Services staff members.
•Assures eligibility and compliance with accreting agency standards.
• Actively engages Dietetic Internship students through teaching, precepting, and supporting research projects.
•Drives retail food program to grow revenue and ensure a variety of quality offerings in line with RUSH Mission, Values, and strategic plan.
• Oversees directly or through delegation the activities in the conference center/meeting rooms to ensure high level of programing, quality food offerings, and organized events.
•Works with the Executive Director of Support Services to develop and drives the campus vision for food and nutrition services.

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.