Executive Chef, Food & Nutrition Services

CarePoint Health Management Associates•Hoboken, NJ

3d•Onsite

About The Position

As the Executive Chef, you will oversee the food and nutrition team, responsible for developing and executing culinary solutions to meet patient and customer needs. This role offers a wide variety of culinary solutions and oversees and manages culinary operations to meet production, presentation, and service standards. You will apply culinary techniques to food preparation and manage the final presentation and service of food.

Requirements

Culinary degree required.
Minimum five years’ supervisory experience in hospital food and nutrition required.

Nice To Haves

Ability to analyze and interpret financial and other data
Excellent interpersonal skills
High customer service and quality demeanor
Ability to work under pressure and meet established criteria
Ability to apply a participative approach to leading staff, to coordinate and prioritize tasks, and to develop budgets with a complete understanding of facility needs and requirements
Experience in working with labor unions and contract compliance
Excellent stress management skills, administrative and organizational, and follow-through skills required
Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint and Outlook
Health system or hospital background
Strong analytical and compliance-oriented mindset
Excellent documentation and organizational skills
Ability to work cross-functionally with multiple departments
High level of integrity, discretion, and attention to detail
Effective written and verbal communication skills

Responsibilities

Ensures culinary production appropriately connects to the Executional Framework
Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food
Train and manage culinary and kitchen employees to use best practice food production techniques
Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
Reward and recognize employees
Plan and execute team meetings and daily huddles
Complete and maintain all staff records including training records, shift opening/closing checklists and performance data
Develop and maintain effective client and guest rapport for mutually beneficial business relationships
Interact directly with guests daily
Aggregate and communicate regional culinary and ingredient trends
Responsible for delivering food and labor targets
Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends
Ensure efficient execution and delivery of all culinary products in line with the daily menu
Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items
Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used
Full knowledge and implementation of the Food Framework
Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase
Ensure proper equipment operation and maintenance
Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations
Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
Performs other duties as assigned.