Mgr Executive Chef

WVU Medicine

28d

About The Position

This position oversees kitchen operations at WVU Medicine maintaining a safe and sanitary work environment, preparing and directing production of meals utilizing standardized recipes within all regulatory requirements. This position also leads food production staff in a positive, structured environment and establishes and maintains effective working relationships with other departments to provide a unified food service experience for patients, children, visitors and employees.

Requirements

If hired before 3/20/2024: Bachelor’s degree AND Associates degree in Culinary Arts OR Bachelor’s degree in Culinary Arts OR 5 years of Chef experience in a hospital setting.
If hired before 3/20/2024: Must obtain a County food handler’s card within one month of hire (first available class).
If hired before 3/20/2024: Complete County Board of Health Managers Training class and test (next scheduled class after hire).
Five (5) years food service experience with at least three (3) years being in a food service management position.
If hired on or after 3/20/2024: Associates degree in Culinary Arts
If hired on or after 3/20/2024: Must obtain a County food handler’s card within one month of hire (first available class).
If hired on or after 3/20/2024: Complete County Board of Health Managers Training class and test (next scheduled class after hire).
Computer skills, particularly Excel, Word and Outlook.
Ability to understand written and oral communication.

Nice To Haves

Certified Executive Chef.
Bachelor’s degree in Culinary Arts.
Bachelor’s degree AND Associates degree in Culinary Arts OR; Bachelor’s degree in Culinary Arts.
Experience with Nutrition analysis software and computer food order entry preferred.

Responsibilities

Responsible for maintaining quality standards for food service production including policies relating to food service
Oversees the ordering, inventory and inventory controls for all food, paper and chemical supplies ensuring quality, adequacy of supply and cost controls to maintain budgets.
Responsible for maintaining a comprehensive training program for food service production staff by position including competencies including customer service.
In coordination with the Retail Manager, monitors sales of menu items and make changes based on sales data
On an ongoing basis adjusts menus to meet the needs of the customer base, as well as budgetary constraints monitoring product availability, pricing and seasonality of food items
In coordination with the Nutrition Support Specialist and the Clinical Nutrition Manager, maintains database of the nutritional analysis of menu items including posting these on the WVU Medicine intranet Connect.
Ensure HACCP logs are completed daily and proper temperatures maintained throughout service.
Ensure the use of standardized recipes including portion and service controls.
Maintains sanitation by maintaining master cleaning schedules and assigning routine cleaning to staff. Conducts sanitation inspections, and follows through with corrective action needed.
Ensures all food, paper and chemicals are stored properly.
Ensures all HACCP, health department, the Joint Commission and all other regulatory agency requirements are met.
Participates in and supports Committees as assigned including the Safety Committee ensuring hazards are noted and repaired.
Ensures all equipment is safe, maintained and functional. Ensures all equipment not functional is reported to facilities engineering and tagged out properly.
Responds to customer complaints in a timely and appropriate manner.
Supports staff Engagement Survey participation and address any noted concerns from this survey outcome
Monitors staffing and makes adjustments according to patient services and retail volumes and demands
Performs weekly production meetings for production staff in both patient services and retail areas
Documents orientation and training of new employees.
Performs ninety day and annual evaluations for all assigned staff on a timely basis
Supports department operations and other leaders by maintaining consistency relating to all policy enforcement
Completes a bi- weekly work schedule for employees, in accordance with established staffing plans.
As appropriate Initiates corrective action according to collective bargaining agreement with union local 814.
Responsible for assigned cost centers including all financial and operational results associated within these cost
Supports department operations working weekends, holidays and off hours as department needs dictate.
Participates in department and management meetings, collaborates on department/systems improvements.