Executive Chef

Sutter Health•Modesto, CA

1d•$80,184 - $120,286•Onsite

About The Position

Provides overall management and direction to the food production and food storage operations. Provides leadership and managerial support in planning, organizing, staffing and controlling the day to day operational functions related to food production. Participates with other supervisors and managers in planning and standardizing programmatic, operational changes and cost saving initiatives. Responsible for hiring, scheduling, and evaluating staff under their direct supervision. Performs sanitation, safety, quality and security checks to ensure that department standards, policies and procedures, and local/state/federal regulations are upheld and Regulatory Requirements are maintained. In the absence of higher management, monitors and supervises all food service areas. Collaborates closely with the other managers and supervisors in planning special functions and menus for the Cafeterias, Catering as well as Patient Meal service.

Requirements

Associate's Degree in Culinary Arts or equivalent education/experience
Chef Certification OR Formal culinary training
SS-Serve Save Certified
Certified Dietary Manager within 6 months
5 years recent relevant experience
Ability to lead and motivate staff.
Ability to instruct in all phases of culinary activity and lead change processes.
Desire and inclination to interact with all patrons, guests and patients to determine food preferences and the success of assigned food programs.
Applied knowledge of food production and delivery processes.
Customer service skills.
Marketing and promotion skills.
Shared profit and loss responsibility and accountability.
Microsoft Office proficiency.
Proficiency in relevant food service applications (such as Food Service Suite, and Micros).
Internet browsing skills.
CBORD Food Service Suite proficiency.
Knowledge of maintaining a safe food environment including proper cleaning procedures and various equipment.
Ability to interpret a variety of data and instructions, furnished in written, oral, diagram, or schedule form.
Written and verbal communication skills to communicate with staff, supervisors, patients, and other hospital personnel.
Knowledge of Hazard Analysis Critical Control Point (HACCP) guidelines and procedures.

Responsibilities

Overall management and direction to food production and food storage operations.
Leadership and managerial support in planning, organizing, staffing and controlling day-to-day operational functions related to food production.
Participate with other supervisors and managers in planning and standardizing programmatic, operational changes and cost saving initiatives.
Responsible for hiring, scheduling, and evaluating staff.
Perform sanitation, safety, quality and security checks.
Monitor and supervise all food service areas in the absence of higher management.
Collaborate with other managers and supervisors in planning special functions and menus for Cafeterias, Catering, and Patient Meal service.