Culinary Shift Lead - Lead, Train & Elevate Service

Unidine; Grand Rapids (MI); On-site; USD 32,000 - 34,000; Full time

Benefits offered by this job

Retirement Plan

Health and Wellness Programs

Medical, Dental, Vision

Life Insurance

Disability Insurance

Job summary

Unidine in Grand Rapids, MI is hiring for a Shift Supervisor at Mary Free Bed Rehabilitation Hospital. This full-time role requires 2 years of leadership experience, with a schedule that may include rotating weekends and some holidays.

Pay ranges from $23.00 to $25.00 per hour, with opportunities to train and lead a culinary team dedicated to patient care. The position emphasizes directing shift activities, ensuring quality and safety, and supporting staff development in a dynamic hospital food

Qualifications

• 2 years of leadership experience required.
• Direct the activities of associates during a shift and oversee policy compliance.
• Create work schedules and provide training to staff.
• Evaluate worker performance and reward or discipline accordingly.
• Prepare production or sales reports for management and ensure quality standards.

Responsibilities

• Direct the activities of associates during a shift.
• Ensure job expectations are met while maintaining policy and procedure.
• Provide training and create work schedules for the team.
• Evaluate performance, reward high performers and address underperformance.
• Mentor employees and encourage career advancement within the organization.

Skills

Leadership experience

Training

Scheduling

Performance evaluation

Mentoring

Job description

Unidine in Grand Rapids, MI is hiring for a Shift Supervisor at Mary Free Bed Rehabilitation Hospital. This full-time role requires 2 years of leadership experience, with a schedule that may include rotating weekends and some holidays.

Pay ranges from $23.00 to $25.00 per hour, with opportunities to train and lead a culinary team dedicated to patient care. The position emphasizes directing shift activities, ensuring quality and safety, and supporting staff development in a dynamic hospital food