Operations Manager-Executive Chef

Akron Children's Center•Akron, OH

3d•Onsite

About The Position

The Culinary Operations Manager of Akron Children's Hospital functions as the primary culinary leader for all Food Service operations throughout the enterprise. Key responsibilities include food safety and HACCP plan, product selection, menu development, recipe development, setting production levels, and maintaining food quality. The Executive Chef will also oversee and be responsible for all food purchasing operations for the department.

Requirements

Experience in Culinary is required.
Experience in food presentation, menu development, purchasing, and inventory control is required.
Experience in short order cooking, preparation for room service such as restaurants, other hospital room service experience is required.
Experience in creative cooking and design experience is required.
Experience in quantity cooking is required.
Experience working with all levels within an organization is required.
Proficiency in MS Office [Outlook, Excel, Word] or similar software is required.
Associate's or Bachelor's Degree in Culinary Arts required; Bachelor's degree in culinary, hospitality, Business or related field is required.
ServSafe is required.
5 years of relevant experience is required.
3 years of experience supervising is required.
Possesses a valid State driver's license and ability to obtain and maintain insurability as determined by the ACH insurance carrier's requirements.
An annual physical is required to be completed with the Akron Children's Hospital Employee Health Department.

Nice To Haves

Experience in healthcare is preferred.
CEC or CCC is preferred.

Responsibilities

Adds value as a key member of management; understands the business, financials, industry, customers and strategy.
Prepares, manages, and adheres to department budget to maintain expenditure controls.
Oversees the specification and purchasing of all food and relevant equipment.
Supports the Director of Support Services in Identifying all food vendors.
Ensures that all local, state, and federal regulations for food service operations are effectively carried out in all kitchen facilities
Ensures proper use, maintenance, and repair of kitchen equipment, placing work orders as needed for facility repair and maintenance.
Monitors manager involvement in staff performance by assisting with appropriate action plans, assessing individual employee culinary skills, ensuring staff are Serv Safe certified.
Ensures compliance with all local, state and federal labeling guidelines including top allergens.
Participates in annual performance evaluations for all culinary staff.
Develops, implements, and leads all retail concepts and products that align with customer needs, the current business plan and budget.
Supervises personnel responsible for the storage, preparation, assembly, and serving of food for Department of Nutrition Services.
Monitors and enforces standards of food quality based on sales data, menu selection and customer/patient feedback.
Plans, prepares, and oversees all kitchen activities.
Works with the clinical nutrition team to help deploy healthy eating concepts in our retail operations and on our patient menu
Other duties as required.