Supervisor, Executive Chef, Full Time, Day Shift

Adventist Health•Portland, OR

10h•Onsite

About The Position

In a bustling cosmopolitan area surrounded by nature, Adventist Health Portland has been one of the area's leading healthcare providers since the 1800s. In partnership with OHSU, we are comprised of a 302-bed hospital, 11 medical offices, home care services, comprehensive cancer care and a vast scope of award-winning services located throughout East Portland and the surrounding areas. The Supervisor, Executive Chef develops menus and prepares food for the department cafeteria facilities and for various catered events. This role supervises the department's cooking staff, prepares food, develops recipes and menus, and specifies food products and supervising presentation to insure high quality. The Supervisor monitors and evaluates the performance of activities to ensure quality of work, participates in hiring decisions, and coordinates and oversees department operations, supervising and directing various levels of food production and assigned personnel using professional and supervisory discretion and independent judgment.

Requirements

Bachelor’s Degree or equivalent combination of education/related experience

Nice To Haves

Master's Degree
Five years' technical experience
SERV Safe certification or equivalent

Responsibilities

Develops menus and prepares food for the department cafeteria facilities and for various catered events.
Supervises the department's cooking staff.
Prepares food, develops recipes and menus, and specifies food products and supervising presentation to insure high quality.
Monitors and evaluates the performance of activities in order to ensure quality of work.
Participates in the decision to hire new personnel regarding work assignments, overtime scheduling, etc.
Coordinates and oversees the department's operations.
Supervises and directs the activities of various levels of food production.
Supervises and directs the activities of various levels of assigned personnel using both professional and supervisory discretion and independent judgment.
Oversees daily production of each area as well as assigns, delegates, and supervises personnel.
Monitors the food cost, inventory and purchasing of food and supplies.
Participates and provides creative input in the development and implementation of menus and recipes.
Ensures that menus and portion control are followed.
Uses knowledge of the nutrient content and preservation of the nutritional value of food.
Cooks for special and therapeutic diets.
Standardizes recipes.
Trains, assists, and assesses personnel of department.
Maintains and organizes inventory and records of orders.
Serves as working supervisor for team or work group using comprehensive knowledge of a seasoned professional.
Provides technical leadership while performing escalated or complex duties.
Performs other job-related duties as assigned.