Executive Chef

Trinity Health•Muskegon, MI

About The Position

Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef oversees the day-to-day culinary operations of the Regional Health Ministry’s Food & Nutrition Services (FANS) Department. The role coordinates culinary functions, quality control and improvement, and culinary personnel, and helps maintain a culinary integrity program in a single-campus environment. The Executive Chef directs food production and is accountable for the quality, preparation, and presentation of menu items in accordance with THS standards and systems. The position works with clinical dietitians to support patient care and to develop wellness, educational, and community initiatives. The Executive Chef collaborates with FANS leadership and management across the RHM and region to implement plans and processes supporting Trinity Health and RHM goals, strategies, policies, and procedures. The role is responsible for cost reduction and productivity objectives while maintaining service quality and customer satisfaction, and keeps the General Manager informed about issues affecting program efficiency and effectiveness. The Executive Chef attracts, trains, and develops staff and leads in accordance with Trinity Health and Regional Health Ministry mission, vision, and values. The position oversees culinary and sanitation activities, program systems, budgets, quality evaluations, customer satisfaction, personnel matters, projects, compliance, food safety, menus, catering, retail operations, and required records. It requires an accredited culinary program or equivalent degree and three to five years of progressive culinary or healthcare foodservice management experience, or an equivalent combination of education and work experience. Work takes place in a well-lighted, well-ventilated area, with occasional exposure to typical food-service noise, heat, and humidity.

Requirements

Completion of an accredited culinary institution program or equivalent degree, and three to five years of progressive experience in general culinary or healthcare foodservice management, or an equivalent combination of education and work experience.
Ability to work effectively in a diverse, collaborative, team-oriented culture.
Ability to develop methods for collecting and analyzing data, audit processes, monitor quality, identify problems and root causes, and recommend improvements.
Strong leadership, analytical, organizational, planning, delegation, coaching, and verbal, written, and interpersonal communication skills.
Computer skills, including MS Word, Excel, Outlook, and PowerPoint.
Continuous-improvement mindset and ability to challenge conventional thinking at all organizational levels.
Honesty, integrity, and caring, with the ability to inspire and motivate others in support of Trinity Health’s philosophy, mission, vision, goals, and values.
Ability to work independently, take initiative, and manage multiple conflicting priorities and demands.
Ability to delegate effectively and follow up regularly to ensure objectives are met.
Ability to work in a well-lighted, well-ventilated area and occasional exposure to food-service noise, heat, and humidity.

Responsibilities

Oversee day-to-day culinary and sanitation operations and ensure FANS service-support objectives are met.
Implement core program systems, including menus, food formularies, cleaning practices, audit tools, and competencies.
Participate in monthly budget reviews, identify variances, and prepare reports for senior management.
Inform the General Manager of issues affecting program costs, service capabilities, effectiveness, efficiency, and audit results; present improvement recommendations.
Meet with direct reports and support staff to review goals, resolve shortfalls, and encourage process-improvement dialogue.
Develop and administer program quality evaluations, review patient and customer satisfaction surveys, and prepare improvement plans when needed.
Interview, hire, train, appraise, counsel, and supervise staff; handle discipline and review expense reports and hiring justifications.
Ensure timely performance appraisals, address associate issues, support career development, and monitor objectives and corrective actions.
Manage multiple projects and tasks, adapting to change and developing project plans with milestones for major projects.
Participate in Trinity Health FANS regional advisory councils to develop programs, identify best practices, and improve operational, financial, and service performance.
Maintain knowledge of applicable laws, regulations, compliance requirements, and organizational policies and procedures.
Ensure assigned culinary, patient and retail production, catering, and retail operations meet standards and function compliantly and efficiently.
Ensure effective quality-improvement programs, including foodborne-illness, safety, and infection-control measures in assigned areas.
Ensure cash-handling policies are followed and cash is accounted for, as assigned.
Review patient and retail menus annually and adjust them according to customer preferences; work with clinical nutrition staff to maintain accurate nutrient analyses.
Ensure catered functions are approved, planned, and executed on time and in accordance with policy and customer needs.
Promote safe working conditions and procedures to minimize workers’ compensation claims and maintain a safe workplace.
Plan and direct food production personnel on food types, quantities, and techniques for modified diets; ensure menu items use THS-approved recipes and recipes are accessible to staff.
Maintain accurate and appropriate records.
Use time conscientiously and demonstrate cost awareness.
Perform additional duties and responsibilities as needed or assigned.