Mgr Executive Chef

Overview

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• Oversees kitchen operations, maintains a safe and sanitary work environment, and prepares and directs production of meals utilizing standardized recipes within regulatory requirements.
• Leads food production staff in a positive, structured environment and establishes effective working relationships with other departments to provide a unified food service experience for patients, children, visitors and employees.
• Maintains quality standards for food service production and enforces related policies.
• Oversees ordering, inventory, and controls for all food, paper and chemical supplies to ensure quality, adequacy of supply, and budget conformity.
• Maintains a comprehensive training program for food service production staff by position, including competencies and customer service.
• Monitors menu item sales in coordination with the Retail Manager and adjusts menus based on sales data, budgetary constraints, product availability, pricing, and seasonality.
• Maintains the nutritional analysis database for menu items with the Nutrition Support Specialist and Clinical Nutrition Manager and posts these on the intranet Connect.
• Ensures HACCP logs are completed daily and proper temperatures are maintained during service.
• Ensures the use of standardized recipes including portion and service controls.
• Maintains sanitation by managing master cleaning schedules, assigning routine cleaning, conducting sanitation inspections, and following up with corrective actions.
• Ensures proper storage of all food, paper, and chemicals; complies with all regulatory requirements (HACCP, health department, Joint Commission, etc.).
• Participates in and supports committees as assigned, including the Safety Committee to identify and repair hazards.
• Ensures equipment safety, maintenance, and functionality; reports non-functional equipment to facilities engineering and tags out as needed.
• Responds to customer complaints in a timely and appropriate manner.
• Supports staff engagement survey participation and addresses any noted concerns.
• Monitors staffing and makes adjustments according to patient services and retail volumes and demands.
• Performs weekly production meetings for production staff in both patient services and retail areas.
• Documents orientation and training of new employees and performs ninety-day and annual evaluations for assigned staff in a timely manner.
• Supports department operations and policy enforcement consistency; prepares bi-weekly work schedules in line with staffing plans.
• Initiates corrective action as appropriate in accordance with the collective bargaining agreement with union Local 814.
• Responsible for assigned cost centers and the financial and operational results within these areas.
• Supports department operations on weekends, holidays, and off hours as needed.
• Participates in department and management meetings and collaborates on department/system improvements.

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

• Bachelor’s degree AND Associates degree in Culinary Arts OR Bachelor’s degree in Culinary Arts OR 5 years of Chef experience in a hospital setting.
• Must obtain a County food handler’s card within one month of hire (first available class).
• Complete County Board of Health Managers Training class and test (next scheduled class after hire).

• Five (5) years food service experience with at least three (3) years in a food service management position.

• Certified Executive Chef.
• Bachelor’s degree in Culinary Arts.

If Hired On Or After 3/20/2024:

• Associates degree in Culinary Arts
• Must obtain a County food handler’s card within one month of hire (first available class).
• Complete County Board of Health Managers Training class and test (next scheduled class after hire).

• Preferred qualifications include a Bachelor’s degree AND Associates degree in Culinary Arts…