Jessica Powers

Experience

• 

  Michigan Medicine

  Sept 2011 - now

  Oversee kitchen operations for C.S. Mott Children's Hospital, Von Voigtlander Women's Hospital, centralized Room Service Call Center, and Systems (CBORD) team, leading a staff of approximately 100 employees (both bargained-for and non-bargained-for).Manage fiscal, administrative, and personnel support for a team of managers, ensuring effective operations and seamless collaboration across departments.Serve as a liaison between the department and other teams within Michigan Medicine, including Nursing, Environmental Services, Accreditation, and more, fostering positive relationships and cooperation.Actively participate in task forces and committees, focusing on improving patient satisfaction and employee engagement while prioritizing safety in daily operations.Lead the development and management of the fiscal budget, ensuring adherence to financial goals and operational efficiency.Create and revise departmental policies to ensure compliance with state and local food safety and sanitation regulations.Hold managers and staff accountable for compliance with all applicable laws, promoting a culture of safety and high standards.Provide leadership in human resources, payroll, and fiscal stewardship, emphasizing proactive teamwork and effective communication to drive success. Show less Lead and supervise approximately 45 bargained for employees in delivering patient food service under a Room Service model, ensuring compliance with University and departmental policies, and collective bargaining agreement. Oversee all aspects of employee management, including recruitment, hiring, termination, performance counseling, discipline, and evaluations.Organize, schedule, and facilitate staff meetings and rounding sessions, ensuring timely follow-up on action items and ensuring continuous team engagement.Manage staffing schedules, adjusting for time-off requests, call-ins, and operational demands, while overseeing payroll monitoring and approval.Direct the ordering and procurement of food, supplies, and equipment from various contracted vendors, managing an annual spend of approximately $4 million.Implement data-driven strategies and LEAN principles to recommend cost-saving measures and improve operational efficiencies.Actively participate in Request for Proposal process to select vendors for food, supplies, and equipment for both hospital and university campuses.Oversee food forecasting for in-patient Room Service (1,000 beds) and Meals on Wheels (800 meals daily), ensuring inventory optimization.Manage in-house components of Meals on Wheels operations for Ann Arbor and Ypsilanti.Ensure the kitchen consistently meets inspection standards and complies with state, local, departmental, and University regulations.Lead the development and ongoing revision of patient Room Service menus.Serve as a preceptor for Dietetic Interns, providing mentorship and guidance in professional development. Show less

  • Associate Director of Patient Food Service

    Apr 2022 - now

  • Food Service Manager

    Sept 2011 - Apr 2022