Manager, Executive Chef

Sarasota Memorial Health Care System • Sarasota, FL

282d

About The Position

Manages all aspects of the facility food production including menu planning and food preparation to ensure customer satisfaction and compliance with federal, state and local regulations. Serves as a technical expert and culinary trainer for other chefs, managers and hourly staff. Responsible for synchronization of menu offering to improve quality of services provided while keeping costs within budgets. Establishes and maintains effective working relationships with all staff and other departments to provide a unified food service experience for patients, visitors and employees. Supervises and coordinates inventory control and food production activities of employees engaged in patient, retail, physician dining, and catering services to ensure an efficient and profitable food service. Participates in patient and overall customer satisfaction activities. Implements business practices that uphold SMH mission and values.

Requirements

• Minimum of seven (7) years of experience in a high volume production environment.
• Four (4) years of experience in a culinary leadership capacity.
• ServSafe Food Handling Safety Certification.
• Associate Degree in Culinary Arts or equivalent relevant experience.

Nice To Haves

• Experience with multiple patient services production models (i.e. room service, traditional and cook-chill).
• American Culinary Federation (ACF) certification.
• Prior contract management experience in an executive chef capacity.
• Hospital experience with foodservice management systems such as CBORD, Computriton, etc.

Responsibilities

• Manage all aspects of food production including menu planning and food preparation.
• Ensure customer satisfaction and compliance with regulations.
• Serve as a technical expert and culinary trainer for staff.
• Synchronize menu offerings to improve service quality while managing costs.
• Establish and maintain effective working relationships with staff and departments.
• Supervise and coordinate inventory control and food production activities.
• Participate in customer satisfaction activities.
• Implement business practices that uphold the organization's mission and values.

What This Job Offers

• Career Level: Manager
• Industry: Hospitals
• Education Level: Bachelor's degree