Executive Chef

Mercyhealth•Crystal Lake, IL

16d•Onsite

About The Position

The Executive Chef is responsible for supervising daily job duties of personnel in the absence of the supervisor, ordering supplies and replacement equipment, and monitoring adherence to sanitation standards for the department. This role ensures adherence to effective sanitation and infection control procedures according to state and county health departments, and is responsible for the orientation and training of production staff on core competency requirements. The Executive Chef also assists in planning menus for patients and retail, demonstrates and monitors adherence with HACCP standards, and monitors effective utilization of unused portions to maintain quality and reduce food costs. Daily walk-throughs of food storage areas/coolers are conducted to ensure proper labeling and dating. The role assists in supervising receiving and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications, performs inventory, ordering and initiating reports, and monitors portion control throughout the various points of service. The Executive Chef cooks or otherwise prepares food according to recipe, devises special dishes, and develops standardized recipes, recognizing and adopting appropriate menus and recipes to the specific needs of the patient population and demonstrating knowledge of specific issues directly related to age and needs of patients, line, and cafeteria customers. Excellent guest/customer service relationships with internal and external customers are demonstrated, and the goal is to achieve/maintain excellent ratings on patient and customer satisfaction surveys in areas of food quality, appearance, presentation, portions, taste, and temperature. Participation in interviewing candidates for openings is expected. The Executive Chef observes and tests foods to determine if they have been cooked sufficiently and possesses knowledge of various cooking procedures and methods. The role monitors production staff to ensure department safety and sanitation regulations are followed and is responsible for overseeing the maintenance of the food service vehicle.

Requirements

High school diploma or equivalent
Minimum of five years of experience as a cook
State Food Safety Sanitation Certification per department requirements.
Excellent interpersonal / communication skills
Full knowledge of kitchen equipment
Able to perform mathematical calculations
Ability to read and comprehend simple instructions, short correspondence, and memos.
Ability to write correspondence.
Ability to effectively present information in one-to-one and small group situations to other employees of the organization.
Ability to communicate with others in a positive manner.
Ability to add, subtract divide and multiply all numbers.
Ability to perform these operations using units of American money, weight measurements and volume.
Ability to apply common sense understanding to carry out instructions.
Ability to deal with problems.
Basic computer knowledge needed.
Regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell.
Occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl.
Must regularly lift and/or move up to 15 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.
Good manual dexterity to operate kitchen equipment.
Specific vision abilities required by this job include close vision, color vision, peripheral vision and ability to adjust focus.
Work is performed according to specific procedures and methods, but must be able to make decisions in order to adapt to routine situations.

Nice To Haves

Graduate of vocational school, or culinary program preferred.

Responsibilities

Supervises daily job duties of personnel in the absence of the supervisor.
Order supplies and replacement equipment.
Monitors adherence of sanitation standards for department.
Conducts weekly Sanitation/Safety/Maintenance Audit and follows up by assigning cleaning and initiating Engineering requests.
Ensures adherence of effective sanitation and infection control procedures according to the state and county health departments.
Responsible for the orientation and training of production staff on core competency requirements.
Attends mandatory inservices and completes Edunet/MLC per health system policy.
Assists in planning menus for patients and retail.
Demonstrates and monitors adherence with HACCP standards.
Monitors effective utilization of unused portions to maintain quality and reduce food costs.
Conducts daily walk through of food storage areas/coolers to ensure proper labeling and dating.
Assists in supervising receiving and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
Performs inventory, ordering and initiating reports.
Monitors portion control throughout the various points of service throughout the department; gives instructions to workers as to size of portions and methods of garnishing.
Cooks or otherwise prepares food according to recipe.
Devises special dishes and develops standardized recipes.
Recognizes and adopts the appropriate menus and recipes to the specific needs of the patient population and demonstrates knowledge of specific issues directly related to age and needs of patient, line and cafeteria customers.
Demonstrates excellent guess/customer service relationships with internal and external customers.
Achieve/maintain excellent ratings on patient and customer satisfaction surveys in area of food quality, appearance, presentation, portions, taste and temperature.
Participate in interviewing candidates for openings.
Observe and test foods to determine if they have been cooked sufficiently.
Knowledge of various cooking procedures and methods.
Monitors production staff to ensure department safety and sanitation regulations are followed.
Responsible for overseeing the maintenance of the food service vehicle.