Manager and Executive Chef
About The Position
Responsible for maintaining and administering culinary and nutrition services, and to provide for the operational needs of staff members. Assists with creating patient and retail service standards, and ensuring they are met. Conducts sanitation audits and performance audits on a consistent basis per determined departmental frequencies. Identifies current learning needs and opportunities for staff. Directs and manages processes in which the appropriate expert relates the information. Follows purchasing agreements and compliance goals set forth by departmental/Food and Nutrition Services (FNS) program leadership. Assists Manager/Director with compliance audits at all applicable campuses. Directs all patient non-interactive positions (i.e. storeroom clerk, cooks, etc.) and provides for the operational needs of these positions. Maintains regulatory compliance and infection control practices. Maintains communication with staff and customers regarding the level of services they receive from FNS staff, and promotes patient satisfaction with nutritional services. This data is relayed to the management team and/or staff whenever necessary. Conducts frequent patient rounding and visitations. Ensures regulatory standards are encompassed in nutrition programs, and works with other departments to coordinate standards as appropriate. Maintains adequate staffing for daily needs reflecting cost efficiency. Assigns staff and workload, respecting changing priorities in daily operations. Recruits, hires and manages performance of staff. Conducts job shadowing audits to assess efficacy of training programs. Provides coaching if service standards are not met. Actively collaborates in the process of menu development for patient, cafeteria, and catering services to ensure guidelines are met and guest satisfaction is enhanced. Prioritizes culinary excellence, along with innovation, sustainability and reduction in overall food waste. Participates in hospital committees as indicated by the department policies and procedures. Oversees and plans menus for special events and catering. As needed, travels to other campuses to assist with events. Performs other duties as assigned by the leader. The job summary and responsibilities listed above are designed to indicate the general nature of the work performed within this job. They are not designed to contain or be interpreted as a comprehensive inventory of all job responsibilities required of employees assigned to this job. Employees may be required to perform other duties as assigned.
Requirements
- High School Diploma
- 2 years of leadership experience or Three (3) years of equivalent combination of culinary education and culinary experience
- ServSafe Food Protection Manager upon hire
- ServSafe Allergen (ServSafe Gen) within 60 days
Nice To Haves
- Associate’s degree in Culinary Arts, Hospitality Management
- Registered Dietitian or Certified Dietary Manager within 24 months
Responsibilities
- Maintaining and administering culinary and nutrition services
- Providing for the operational needs of staff members
- Assisting with creating patient and retail service standards and ensuring they are met
- Conducting sanitation audits and performance audits
- Identifying current learning needs and opportunities for staff
- Directing and managing processes
- Following purchasing agreements and compliance goals
- Assisting with compliance audits at all applicable campuses
- Directing all patient non-interactive positions and providing for their operational needs
- Maintaining regulatory compliance and infection control practices
- Maintaining communication with staff and customers regarding service levels and promoting patient satisfaction
- Conducting frequent patient rounding and visitations
- Ensuring regulatory standards are encompassed in nutrition programs
- Maintaining adequate staffing for daily needs
- Assigning staff and workload, respecting changing priorities
- Recruiting, hiring and managing performance of staff
- Conducting job shadowing audits to assess efficacy of training programs
- Providing coaching if service standards are not met
- Collaborating in menu development for patient, cafeteria, and catering services
- Prioritizing culinary excellence, innovation, sustainability and reduction in food waste
- Participating in hospital committees
- Overseeing and planning menus for special events and catering
- Traveling to other campuses to assist with events as needed
- Performing other duties as assigned
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
High school or GED
