Executive Chef - Food & Nutrition Services - Full-time

Responsible for daily operations as related to preparing and serving meals to patients, staff and visitors and all tasks leading up to and after meal service. Executive Chef tasks include (but are not limited to): procurement of food and supplies, scheduling, staff accountability and training, managing food budget, establishes and maintains safety, sanitation and environmental control policies & protocols, quality & process improvement.  Plans, adjusts, and executes menus in collaboration with department director and associated Food & Nutrition Service staff.  Oversees recipe production and quality assurance.  Directly supervises all food production and associated staff.

REQUIRED:

Four years kitchen leadership experience. Thorough knowledge of all department functions. Sound understanding of food sanitation standards and techniques. Competency in use and maintenance of commercial kitchen equipment. Ability to follow and give detailed written and verbal instructions. Ability to organize and prioritize work, respond to changes in pace productively and efficiently, focus on all areas of each task, independently complete basic checks required to maintain sanitation and productivity guidelines.  Ability to independently complete basic math; Ability to create and modify documents using Microsoft Word and Excel; and Ability to work independently. Associate degree in Culinary Arts or related field; American Culinary Federation (ACF) certification.

Preferred:

Frontline Leadership or equivalent leadership certification.

TYPICAL PHYSICAL/MENTAL DEMANDS

Medium physical demand level.  Must be able to lift up to 50 lbs., push and maneuver carts weighing up to 350 lbs.  Ability to stand for an extended period of up to 4 hours continuously.  Ability to ambulate with hot items in a safe manner.  Ability to perform repetitive tasks for up to 2 hours continuously.  Must be able to tolerate extremes of noise, temperature, and humidity.  Must be able to work with others in congested areas.  Reaching, handling food, touching food, talking, hearing, and seeing is a significant part of the job.  Must be able to work without direct supervision.  Must be able to meet set timelines and work under pressure. Must be able to operate equipment needed to complete tasks including but not limited do commercial dish washer, meat slicer, commercial mixer, and other appliances.    Must be able to prioritize work demands and organize time effectively. Ability to make complex decisions independently.

ESSENTIAL JOB FUNCTIONS

• Promotes teamwork, collaboration, and acts as a positive role model.
• Plans, organizes, and implements daily operations of all areas of food production.
• Establishes and maintains safety, infection, and environmental control policies and for the department.
• Ensures department operates within budget guidelines.
• In collaboration with Patient Nutrition Supervisor and clinical Dietitian, directs all menu revisions to assure adequacy and nutrition compliance of all therapeutic diets and all retail menus.
• Demonstrates knowledge of ServSafe, standards and develops accountability tools to insure proper procedures in all staff positions.
• Orders all food and supplies, closely supervises the procurement, production, quality, safety, and inventory.
• Provides training for Food & Nutrition staff, including but not limited to orientation training, ongoing education/in-servicing, new procedures, etc.
• Conducts regular meetings and communication to assure all necessary staff are kept informed of menu changes or process changes.
• Assists Director and Nutrition & Food Service staff with various tasks, such as (but not limited to) scheduling, ordering, tracking and reporting.
• Consistently provides excellent customer service to internal business partners, external customers, and vendors. Accepts responsibility for solving problems to the customers’ satisfaction in a timely, effective, and respectful manner.
• Ensures successful accreditation by DNV and compliance to requirements of all regulatory agencies. Continues personal development to ensure current knowledge of regulatory requirements.
• Maintains competency in all position responsibilities and ensures competency of staff in all position responsibilities.

MARGINAL JOB FUNCTIONS

• Performs other duties, as assigned.