Manager, Excecutive Chef

Banner Health • Phoenix, AZ

1d

About The Position

As the Executive Chef & Manager you are responsible for menu and recipe design, food production, catering, quality, presentation and specifications of all food ordered, as well as leadership of culinary staff. You will have the opportunity to provide direction and leadership to employees while organizing, managing, and coordinating department operations. You will provide outstanding support to our patients and staff members making them feel cared for and exhibit energy, enthusiasm and excitement about your work. POSITION SUMMARY This position is responsible for menu and recipe design, food production, all upscale catering (at a 4-star level when required), aesthetic appearance of food, quality, presentation and specifications of all food ordered, and leadership of all appropriate culinary staff to make the hospital’s culinary program function at a superior level.

Requirements

• Bachelor’s Degree or equivalent experience.
• Must have a current ServSafe certificate for food safety, handling, ordering, production, and serving, and/or certified food manager license from the appropriate county Environmental Health Division.
• Three years of work experience in a combination of the following: As a Sous Chef, Baker, quantity hot food production cook, Kitchen Manager and/or large scale catering food production and service.
• Must be able to organize, lead and direct work teams and demonstrate effective communication and team building skills.
• Must be able to effectively problem solve with staff, physicians, families, and patients.
• Must be proficient in menu design for retail, catering, and gourmet dining and in up-scale catering and be able to design, organize and produce gourmet meals in a minimal time-frame single-handedly.
• Continued training and education in current food and nutrition for updated knowledge.
• Must be able to use common office software efficiently including Excel spreadsheets.
• Must effectively work with the electronic medical record and its applications as needed.
• Employees working at Banner Behavioral Health Hospital must possess an Arizona Fingerprint Clearance Card at the time of hire and maintain the card for the duration of their employment.
• An Arizona Criminal History Affidavit must be signed upon hire.

Nice To Haves

• Experience in healthcare.
• Experience with Infogenesis and CBORD applications.
• Bilingual skills in Spanish/ English are a plus.
• Additional related education and/or experience preferred.

Responsibilities

• Provides professional culinary advice/expertise for all activities associated with the production of food in the department. This position trains, develops and coordinates culinary activities for all production staff.
• Plans (in concert with the Department Head) all new retail concepts in the department. Designs retail menus and produces reports to support all retail activity to achieve maximum revenue.
• Establishes quality control standards in the food production area. Determines ingredients, standardizes and scales recipes and approves final preparation of each menu item. Recommends department standard operating procedures in terms of purchasing and inventory management and for meeting all regulatory agency requirements.
• Provides direction for all personnel activities in the production areas including hiring, selection, orientation, training, and culinary skill development. Responsible for coaching, documentation of training, competencies, assessments/evaluations and discipline. Provides proper training on all necessary equipment (including documentation) with a strong emphasis on safety.
• Researches, collects and produces data to justify current retail and patient menu decisions including retail revenue and expense information, FTE requirements and projects operations budgets for future years. Must be able to demonstrate a detailed knowledge of recipe costing and pricing along with recipe margin menu mix decisions.
• Responsible for sanitary practices and methods in the production area and for quality standards including portion/temperature/waste control and the departments HACCP system.
• Researches, develops specifications, and instructs staff on recipe production to meet budget. Prescribes ingredients plus handling and storage routines for all food produced in the department.
• Interacts with all varieties of customers including physicians, facility leadership, culinary and hospital staff, volunteers and visitors to satisfy their needs and resolve customer concerns, using all of the Banner Behaviors.
• Responsible for the supervision of staff, operations and financial control of specific areas of the Food Service/Culinary Department ensuring cost effective and efficient operations.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Number of Employees: 5,001-10,000 employees