Executive Chef

Trinity Health•Livonia, MI

13d•Remote

About The Position

Purpose Accountable for leading, guiding & directing the Trinity Health ministry area functional responsibilities. Enable ministry level strategy to address internal or external business & regulatory issues; provide functional expertise & ensure fulfillment of performance & service standards. Responsible for consistent operating performance & achieving financial goals. Identifies, defines & solves complex problems that impact the management & direction of the business; Collaborate with System Services Function Area, Regions & Health Ministries to ensure consistency & integration of strategy & operations. Maintaining awareness of new industry developments & standards. Provides decision support, operations &/or optimization leadership focus. Our Trinity Health Culture: Knows, understands, incorporates & demonstrates our Trinity Health Mission, Values, Vision, Actions & Promise in behaviors, practices & decisions. ADDENDUM: Functional Role The Executive Chef is responsible for the oversight of day-to-day culinary operations of the Health Ministry's (HM) Food & Nutrition Services (FANS) Department. Successfully coordinates and directs all culinary functions, demand planning for procurement and meal production, quality control/improvement and culinary personnel within the department as assigned. Responsible for the recruitment, retention and ongoing development of skilled culinary teams Develops and maintains a culinary integrity program in a single campus environment. Trains, develops, and cultivates talent to drive excellence. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day menu planning for patient therapeutic menus as well as non patient retail menus. The Executive Chef is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. The Executive Chef will be placed in operations with a Total Managed Volume with $3million plus.

Requirements

Completion of an accredited culinary institution program or equivalent degree
Minimum of three (3) years of progressive multi-site experience in the general culinary, hospitality or healthcare foodservice management field
Possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards.

Nice To Haves

Certification from the American Culinary Federation (or equivalent)
LEAN certification

Responsibilities

Leading, guiding & directing the Trinity Health ministry area functional responsibilities.
Enabling ministry level strategy to address internal or external business & regulatory issues.
Providing functional expertise & ensuring fulfillment of performance & service standards.
Ensuring consistent operating performance & achieving financial goals.
Identifying, defining & solving complex problems that impact the management & direction of the business.
Collaborating with System Services Function Area, Regions & Health Ministries to ensure consistency & integration of strategy & operations.
Maintaining awareness of new industry developments & standards.
Providing decision support, operations &/or optimization leadership focus.
Providing advice, guidance & leadership to RHM & Ministry leaders in developing strategies & in the achievement of performance goals.
Enabling Collaboration across & within System Services Function Area, Regions & Health Ministries to ensure consistency & integration of strategy & operations.
Providing advice, guidance & leadership to System Services Function Area, Regions & Health Ministries.
Leading standardization/systemness & optimization of policy, process, methodology, establishing a national community of practice.
Overseeing Vendor/Contract Labor Management including centralizing strategy & optimizing spend.
Collaborating in system-wide strategy development & deployment of functional area priorities & initiatives.
Supporting regional efforts to comply with functional area priorities.
Accountable for the selection, evaluation & overall success of the functional leadership teams.
Serving as organization-wide focal point for establishing functional strategies & governance over financials & staffing.
Communicating between System Services Function Area, Regions & Health Ministries leaders.
Measuring & reporting KPIs/metrics & value delivery.
Providing advice, guidance & leadership for the colleague life cycle.
Maintaining a working knowledge of applicable Federal, state & local laws/regulations, Trinity Health Integrity & Compliance Program & Code of Conduct, as well as other policies, procedures & guidelines in order to ensure adherence in a manner that reflects honest, ethical & professional behavior & safe work practices.
Oversight of day-to-day culinary operations of the Health Ministry's (HM) Food & Nutrition Services (FANS) Department.
Coordinating and directing all culinary functions, demand planning for procurement and meal production, quality control/improvement and culinary personnel within the department as assigned.
Responsible for the recruitment, retention and ongoing development of skilled culinary teams.
Developing and maintaining a culinary integrity program in a single campus environment.
Training, developing, and cultivating talent to drive excellence.
Leading by demonstration through proper cooking techniques.
Coordinating the day-to-day menu planning for patient therapeutic menus as well as non patient retail menus.
Ensuring the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems.
Interacting, engaging and coordinating efforts with clinical dietitians to ensure optimal patient care.
Co-developing and promoting wellness, educational and community initiatives.