Executive Chef

Saint Luke's Physician Group•Kansas City, MO

5d•Onsite

About The Position

The Opportunity: Saint Luke’s Bishop Spencer Place is seeking an Executive Chef to quickly and efficiently provide excellent customer service to our patients and their families. As a member of our nutrition team, you will play a critical role in ensuring that our patients receive the nutrition they need for their healing. Our priority is patient care in that we interact with patients daily and have the opportunity to bring something positive to their day to ensure Saint Luke’s is “The Best Place To Get Care, The Best Place To Give Care.” This position is responsible for all food production culinary and kitchen operations that provide products and services to patients, cafeteria, retail outlets, and catering. Provides leadership, training, and direction to culinary leadership team and production staff. Full responsibility for budgeted food and labor costs, product quality, employee satisfaction, customer satisfaction, and safety standards associated with NS production operations. Ensures all safety and sanitation requirements are met. Delegates and directs duties to culinary and supporting staff. Ensures menus and food products comply with federal, state, local regulations as well as doctors’ diet restrictions. Develops standardized menus, hires staff, performance manages employees to set standards, trains and coaches for improvement. Responsible for staff schedules and ensures labor hours and assignments are appropriate for volume needs. Ability to interact positively and professionally with customers and staff. System influence with oversight of childcare and hospice house nutrition staff as well as working with other system leaders on menu development. The Chef will work all shifts and be scheduled weekends and holidays as needed.

Requirements

2 years Applicable Experience
ServSafe Manager Certification - National Restaurant Association
Associate Degree

Responsibilities

Responsible for all food production culinary and kitchen operations that provide products and services to patients, cafeteria, retail outlets, and catering.
Provides leadership, training, and direction to culinary leadership team and production staff.
Full responsibility for budgeted food and labor costs, product quality, employee satisfaction, customer satisfaction, and safety standards associated with NS production operations.
Ensures all safety and sanitation requirements are met.
Delegates and directs duties to culinary and supporting staff.
Ensures menus and food products comply with federal, state, local regulations as well as doctors’ diet restrictions.
Develops standardized menus, hires staff, performance manages employees to set standards, trains and coaches for improvement.
Responsible for staff schedules and ensures labor hours and assignments are appropriate for volume needs.
Ability to interact positively and professionally with customers and staff.
System influence with oversight of childcare and hospice house nutrition staff as well as working with other system leaders on menu development.