Food Production Coordinator - RWJBH Clara Maass FNS

Job Description The Food Service Supervisor plans, coordinates, directs and controls, under direction of the director, all activities related to the food production system and retail programs. Assumes authority and responsibilities during Food Service Director’s absence. Compensation Data COMPENSATION: The hourly rate for this position is $27.50 to $29.81. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark’s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here There is no predetermined application window for this position; the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Responsibilities Maintains friendly, efficient, positive customer service attitude toward customers, clients and co-workers. Is responsive to customer needs. Assists in the preparation of the budget and development of short -term and long-term financial and operational plans for the unit that support the overall objectives of the company and client. Plans, directs, coordinates and controls resources of the Food Service Department to provide food service for customers, employees and patients. Oversees and controls food production area directing food production personnel in cost control measures. Monitors the performance of the unit through verification and analysis of customer satisfaction systems and financial reports. Recommends or initiates corrective action. Maintains product and service quality standards by conducting ongoing evaluations and investigates complaints. Recommends or initiates corrective action. Recognizes and adopts activities appropriate to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population. Recommends and maintains retail services program. Assists with recommendations and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations and personnel policies and procedures. Supervises all food production related employees. Coordinates employee schedules, ensuring proper coverage of production areas and sanitation functions. Recognizes and adopts activities appropriate to specific issues directly related to the age of patient/resident population. Confers with food production and other personnel to plan menus and related activities such as dining room, bar and banquet operations. Estimates food and beverage costs and requisitions or purchases supplies. Inspects food and food preparation to maintain quality standards and sanitation regulations. Maintains established systems and training programs to provide a safe working environment. Complies with all OSHA regulations and other local, state and federal government regulations. Maintains compliance with ARAMARK’s standards of operation, client contract and within ARAMARK’s Business Conduct Policy. Maintains all records and reports necessary to comply with ARAMARK/HSS, government and accrediting agency standards, regulations and codes. Maintains compliance with all requirements of Federal, State and local regulations and guidelines including the Civil Rights Act of 1964, as amended, the Age Discrimination in Employment Act of 1967, as amended, and the Americans with Disabilities Act, as amended. Performs all other related duties. Qualifications Education Position requires a Bachelor’s degree plus 2 - 4 years management experience in a restaurant or institutional food service setting, or equivalent of Associate’s degree plus 6 years management experience, or 8 - 10 years management experience. Experience Ability to communicate (both verbal and written) effectively with clients, customers of client and support staff. Ability to write letters, summaries and reports, using prescribed format and conform to all rules of punctuation, grammar, diction and style. Ability to work with mathematical concepts such as probability and statistics. Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Requires management and leadership. Equal Opportunity Statement We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. #J-18808-Ljbffr Aramark Corporation