Executive Chef

University Hospital, Newark NJ•Newark, NJ

1d•$83,286 - $124,932•Onsite

About The Position

The primary purpose of the Executive Chef position is to plan, develop, organize, and monitor all Retail, Patient & Culinary Services activities to provide continuous and consistent quality service in a cost-effective customer service manner to enhance client satisfaction and financial goals. This position is also responsible for developing menus, food purchase specifications and recipes.

Requirements

Executive Chef position
plan, develop, organize, and monitor all Retail, Patient & Culinary Services activities
provide continuous and consistent quality service in a cost-effective customer service manner
enhance client satisfaction and financial goals
developing menus, food purchase specifications and recipes
Plans menus for patient feeding, retail operations, catering services and all other food service and special events at University Hospital
Develops standard recipes and techniques for food preparation and presentation
ensure consistent high quality
minimizing food waste and cost
maintaining HACPP guidelines
directing the selection, orientation, training, and performance evaluations of the staff
opportunity for personal/professional development with a customer service focused approach
ensure all staff met the standards of competency required for satisfactory job performance
Evaluates food products to confirm quality standards are consistently attained
Interacts with Patient and Retail Servies management team to ensure food production exceeds expectations of patients and customers
Monitors the production staff schedule ensuring proper staffing for maximum productivity and high standard of quality
Cooks or directly supervises the cooking of items that require skillful preparation
Ensure that retail service staff properly portion food items and are educated on meals served
ensuring proper hygiene practices are performed in all retail areas
Organizes the participation in the menu and promotion development process for clients
cooking demo geared toward healthy eating
coordinates the production of such activities
Directs training, supervising, monitoring, and coaching of the production staff in the preparation, cooking, garnishing and presentation of food
Participates in the development and management of the fiscal operating and capital budgets
appropriate review and supervision of resource utilization
development and implementation of cost saving/revenue generation strategies
desirable financial statement
Develops, coordinates, and executes menu cycles/promotions/service enhancements to increase sales, customer counts, and satisfaction
Manages the departments requisition systems to ensure proper ordering and distribution of food and non-food items
Maintains a sanitary, safe, and efficient operation in accordance with federal, state, and local health regulations and all standards set forth by The Joint Commission
Participates in the review, revision and/or development of Policies & Procedures assigned to retail, production, sanitation, and receiving plans
develops a comprehensive quality improvement program to evaluate organizational performance
implementation of continuous quality improvement to better satisfy all client needs
Supports the Director Food and Nutrition to prepare projections of annual food and production labor costs
Takes corrective action as necessary to help ensure financial goals are met
Merchandizes Retail Services effectively and creatively to achieve optimal marketing of facilities
Is responsible for scheduling culinary team, sanitation team and receiving team based on the needs of the department, inclusive of PTO approvals
Participates in preceptor activities to support the Rutgers School of Health-Related Professions Dietetic Internship and other related student/education programs
Plans, participates, and coordinates with the Retail Services Management designee activities of the catering subunit to ensure optimal client satisfaction
Assists in the planning and directing for purchasing all food service department inclusive of all electronic purchase order process to assure timely delivery and quality service to all end users within all outlets of the department
Assists in all food and non-food purchases for the department
acts as a liaison between all department vendors, (GPO) and Food Brokers in collaboration with the Food & Nutrition Buyer
Is responsible for the procurement process and the non-clinical/operations aspects of the department in the absence of the Buyer
Interacts positively and courteously with all customers, vendors, other departments, and the community to foster effective partnerships, including the Food & Nutrition department

Responsibilities

Plans menus for patient feeding, retail operations, catering services and all other food service and special events at University Hospital. Develops standard recipes and techniques for food preparation and presentation to ensure consistent high quality, while minimizing food waste and cost and maintaining HACPP guidelines in collaboration with the Director of Food & Nutrition.
Is responsible for directing the selection, orientation, training, and performance evaluations of the staff to provide the opportunity for personal/professional development with a customer service focused approach and ensure all staff met the standards of competency required for satisfactory job performance.
Evaluates food products to confirm quality standards are consistently attained. Interacts with Patient and Retail Servies management team to ensure food production exceeds expectations of patients and customers.
Monitors the production staff schedule ensuring proper staffing for maximum productivity and high standard of quality. Cooks or directly supervises the cooking of items that require skillful preparation. Ensure that retail service staff properly portion food items and are educated on meals served as well as ensuring proper hygiene practices are performed in all retail areas.
Organizes the participation in the menu and promotion development process for clients including cooking demo geared toward healthy eating and coordinates the production of such activities.
Directs training, supervising, monitoring, and coaching of the production staff in the preparation, cooking, garnishing and presentation of food.
Participates in the development and management of the fiscal operating and capital budgets through appropriate review and supervision of resource utilization; inclusive of the development and implementation of cost saving/revenue generation strategies, and a desirable financial statement. Develops, coordinates, and executes menu cycles/promotions/service enhancements to increase sales, customer counts, and satisfaction.
Manages the departments requisition systems to ensure proper ordering and distribution of food and non-food items.
Maintains a sanitary, safe, and efficient operation in accordance with federal, state, and local health regulations and all standards set forth by The Joint Commission.
Participates in the review, revision and/or development of Policies & Procedures assigned to retail, production, sanitation, and receiving plans and develops a comprehensive quality improvement program to evaluate organizational performance leading to the implementation of continuous quality improvement to better satisfy all client needs.
Supports the Director Food and Nutrition to prepare projections of annual food and production labor costs. Takes corrective action as necessary to help ensure financial goals are met.
Merchandizes Retail Services effectively and creatively to achieve optimal marketing of facilities.
Is responsible for scheduling culinary team, sanitation team and receiving team based on the needs of the department, inclusive of PTO approvals.
Participates in preceptor activities to support the Rutgers School of Health-Related Professions Dietetic Internship and other related student/education programs.
Plans, participates, and coordinates with the Retail Services Management designee activities of the catering subunit to ensure optimal client satisfaction.
Assists in the planning and directing for purchasing all food service department inclusive of all electronic purchase order process to assure timely delivery and quality service to all end users within all outlets of the department.
Assists in all food and non-food purchases for the department, also acts as a liaison between all department vendors, (GPO) and Food Brokers in collaboration with the Food & Nutrition Buyer.
Is responsible for the procurement process and the non-clinical/operations aspects of the department in the absence of the Buyer.
Interacts positively and courteously with all customers, vendors, other departments, and the community to foster effective partnerships, including the Food & Nutrition department.