Chef

Riverside Health System•Newport News, VA

12d•$53,900 - $74,150

About The Position

The Chef provides culinary expertise and leadership to the food production and sanitation teams. The role oversees a range of Food Service activities to support Food & Nutrition Services department goals and deliver a safe, exceptional dining experience for residents, guests, and team members. The Chef leads and engages a diverse team, provides training, and helps team members develop their potential. The Chef ensures food quality and presentation for meals and catering events; collaborates with management to develop, test, and standardize menus that meet nutritional requirements; and develops schedules and workflow assignments that support efficient kitchen operations and appropriate staffing. The role ensures compliance with regulatory, food sanitation, safety, and organizational policies and procedures, and oversees timely and quality food production and sanitation services. The Chef engages with residents about concerns, dietary needs, and preferences; coordinates with the Activities Department on special events; and builds relationships with the healthcare team to improve the resident dining experience. The role also helps maintain food costs and accurate inventory, ensures adherence to group purchasing contracts, monitors supplies used for departmental billing, and supports hiring, onboarding, training, coaching, counseling, and performance appraisals for food production and sanitation team members.

Requirements

Associate degree or ACF certification in Culinary Arts.
Two years of food production or management experience.
Food Protection Manager certification: Virginia State ANSI-approved certification, required within 180 days.
Ability to provide culinary leadership and lead, inspire, and motivate a team.
Attention to detail, results-oriented approach, and ability to work well under pressure.

Nice To Haves

Five to six years of commercial food production management experience in a high-volume kitchen may be considered in lieu of an associate degree.
Familiarity with food service technology.
Virginia State ANSI-approved Allergen Awareness certificate program, required within 180 days.

Responsibilities

Ensure culinary excellence and optimum food quality and presentation from pre-preparation through plate presentation for resident, guest, and team meals and catering events.
Collaborate with System and Department Food & Nutrition Services management teams to develop, test, and standardize menus that meet nutritional requirements.
Develop schedules and workflow processes and assignments to support efficient kitchen operations and appropriate staffing levels.
Assist in monitoring departmental productivity, including staff scheduling and flexing, meal counts, overtime, and paid time off.
Ensure compliance with regulatory requirements, food sanitation and safety regulations, and Riverside Health System and Food & Nutrition Services policies and procedures.
Oversee food production and sanitation teams to ensure timely, efficient, and quality service.
Hold the team accountable for established workflow processes, scheduled hours, and assignments; help prioritize workload and preparation lists, and communicate when assistance is needed.
Meet regularly with residents to discuss concerns, dietary needs, and preferences, and coordinate special events with the Activities Department.
Maintain working relationships with the healthcare team to support and improve the resident dining experience.
Help maintain food costs and accurate inventory levels for food and supplies, including items needed for special functions.
Ensure adherence to group purchasing organization (GPO) contracts and monitor and report food and supplies used to support accurate billing to other departments.
Assist department leadership with hiring, interviewing, onboarding, ongoing training, coaching, counseling, and performance appraisals for food production and sanitation team members.
Engage new employees during onboarding to help reduce turnover.