Supv Food Service Patient Services ROPH-30177

Rush Oak Park Hospital; Oak Park (IL); On-site; USD 32,000 - 45,000; Full time

Benefits offered by this job

Benefits package

Job summary

Rush Oak Park Hospital is seeking a Supervisor Food Service – Patient Services for Rush Oak Park Hospital. The role leads patient meal production and delivery, trains frontline staff, and ensures compliance with safety and quality standards within the Food and Nutrition Services department.

You will collaborate with nurses, dietitians and other units to maintain patient satisfaction, manage budgets, and drive service excellence in a fast-paced healthcare environment.

Qualifications

• Associate Degree in Food Service or five or more years of relevant leadership experience.
• Serv Safe Food Protection Manager Certification and Allergen Certification required.
• Two or more years of operations leadership experience in a fast paced food environment.
• Ability to communicate effectively with clients and staff.
• Ability to summarize reports and manage confidential information.
• Knowledge of budgets and cost controls.
• Self-directed with strong interpersonal and organizational skills.
• Other requirements as stated.

Responsibilities

• Delivers operational performance by meeting Rush standards and regulatory programs.
• Manages patient meal tray distribution and nursing unit supplies, using CBORD/EPIC.
• Oversees tray ordering for accuracy and proper utilization of tools.
• Builds satisfaction through unit rounding and cross‑department collaboration.
• Onboards and trains front line team members in patient services.
• Supervises staff, hires, trains, conducts performance reviews and attendance.
• Participates in budget development and manages resources within guidelines.
• Monitors patient satisfaction, analyzes data and implements corrective actions.
• Collaborates with leadership to meet annual department goals and projects.
• Attends meetings and maintains service standards and employee engagement.
• Acts as liaison between nursing, nutrition services and other departments.
• Provides learning experiences for dietetic interns and precepts rotations.
• Supports mission, vision and values in department programs.

Education

Associate Degree in Food Service or five or more years of relevant leadership experience

Serv Safe Food Protection Manager Certification

Allergen Certification

Job description

Location: Oak Park, Illinois

Business Unit: Rush Oak Park

Hospital: Rush Oak Park Hospital

Department: Food and Nutrition Services

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

Shift: Shift 1

Work Schedule: 8 Hr (6:00:00 AM - 2:30:00 PM)

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

Pay Range: $23.12 - $32.66 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 Supv Food Service – Patient Services ROPH is responsible for adequately training staff to effectively and efficiently manage the daily food service operations for Rush Oak Park Hospital. Meet revenue and expenses targets and coordinating the hospitality service to meet customer satisfaction targets. This role leads patient foodservice staff to ensure patient’s meals and snacks are properly produced and delivered. Establish and maintain effective working relationships with nurses, dietitians, and other departments to provide a unified approach to patient food service care. The incumbent ensures compliance with all applicable regulatory agencies, monitors department quality 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:

• Associate Degree in Food Service or five or more years of relevant experience in a leadership capacity
• In foodservice operations (retail, business, healthcare). Serv Safe Food Protection Manager Certification and Allergen Certification required within

Six months of hire

• Two or more years of operations leadership experience working in a fast paced food environment required.
• Ability to communicate (both verbal and written) effectively with clients, customers of clients and support staff.
• Ability to compile and summarize reports required.
• Requires the ability to work with confidential employee, patient and Rush information.
• Knowledge of budgets
• Self-directed, strong interpersonal skills, excellent organizational skills, problem identification and solving, strong communication skills, and conflict resolution.
• or requirements.

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, 25% of time sitting, 75% of time standing or walking.

Disclaimer

The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or requirements.

Responsibilities

Job Responsibilities:

• Delivers operational performance by executing on Rush’s and regulatory agencies standards and programs. Continually monitors operations for areas of improvement, completes assessments and necessary action plans to provide optimal meal service and customer service to patients.
• Manages the distribution of patient meal trays, nourishments and nursing unit supplies. Oversees the production, assembly and distribution of trays. Utilizes computerized systems (EPIC and CBORD) to manage data.
• Oversees the tray ordering process ensuring accuracy and proper utilization of ordering system tools.
• Drives satisfaction and maintains client relationships through unit rounding with patients, meeting with unit directors and attending units nursing and dietary huddles. Ensures compliance to food, safety, sanitation, and overall workplace safety standards.
• Responsible for onboarding and training of front line team members to their patient services role in the FNS department.
• Supervises staff on a daily basis .Interviews, recommends participating in the hiring of new team members, onboarding, training, counseling, performance appraisals and disciplinary action for all employees. Approves time and attendance system for payroll.
• Provides input in developing budget; identifying capital needs and achieving budget goals. Manages and controls resources and materials to ensure quality, adequacy of supply and cost control within budgetary guidelines.Utilizes computerized systems (ie.CBORD) to manage data.
• Determines, meets or exceeds customer satisfaction standards. Performs unit quality control measures, identifies problems or deficiencies, develops and implements corrective action plans. Reviews monthly Press Ganey data; compiles reports around patient satisfaction and creates action plans in collaboration with manager.
• Collaborates with FNS leadership team to develop and ensure that department’s annual goals are accomplished. Assists in the development and implementation of new service concepts for the patient care units and completes department projects as assigned.
• Attends and contributes to departmental meetings. Assists in the implementation and maintenance of service standards for aesthetic presentation and safety of food. Conducts supervisor and employee meetings. Works to enhance employee engagement in the unit.
• Serves as a liaison between the nursing staff, Nutrition Services staff and with other departments throughout the Medical Center.
• Provide learning experiences for dietetic interns; acting as a preceptor for internship rotations. Acts as a role model for dietetic interns by demonstrating professionalism.
• Participates in the development and implementation of department programs that support the Mission, Vision, and Values of the Medical Center.

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.