The Executive Chef is responsible for providing supervision for food services to ensure customer and patient satisfaction. This manager implements business practices in order to uphold the hospital's mission and values. This individual contributes to account revenue and operating profit contribution through the implementation of service and creation of opportunities for growth.
ESSENTIAL FUNCTIONS/PERFORMANCE EXPECTATIONS
• Supervises all production staff members including Chef De Cuisine, cooks, servers, receiving clerks, and dishwashers to ensure proper execution of food items in a safe and correct manner according to department, hospital, state and local regulatory guidelines.
• Establishes production operating standards.
• Develops all policies and procedures related to food production.
• Prioritizes food safety and maintains an allergy awareness program.
• Oversees hiring, training, and scheduling of all production employees.
• Responsible for controlling department variables such as labor, food cost, and department overhead by proper management techniques and assessments.
• Works with Retail and Clinical Nutrition Manager to ensure products meet appropriate standards for safety, appearance, and timely delivery.
• Responsible for daily, weekly, monthly, and quarterly inventory of food and chemical supplies and ordering of said products.
• Responsible for leading the HACCP (hazard analysis and critical control points) planning for Midland Health.
• Performing administrative duties such as annual check in's, coaching and development of staff, corrective actions, and creating policies and procedures
• Creating and maintaining a training program for all kitchen staff.
• Comply with all nutrition and sanitation regulations held by DNV and local health department
• Lead the efforts to creating and maintaining healthier choices for all food service programs at Midland Health
EDUCATION AND EXPERIENCE
• Bachelor's Degree in Hospitality Management or Culinary Arts degree preferred.
• CEC (Certified Executive Chef) Certification preferred.
• Must have at least 5 years of supervisory, Executive Chef, or Chef De Cuisine Experience.
• Must be able to effectively communicate oral and written form.
• Must be versatile in health-conscious choices and knowledge in whole food plant-based cooking.
• Must be able to verbalize food safety and allergy awareness standards.
PHYSICAL REQUIREMENTS
To perform this job successfully, an individual must be able to perform each essential responsibility satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The individual must be able to
• Stand, walk, sit, stoop, reach, lift, see, speak and hear. Lifting is limited to 35 lbs. for clinical staff and to 50 lbs. for non-clinical staff. The individual must use an assisted-lift device or get another individual(s) to assist with the lift that is over these maximum limits.
SUPERVISION REQUIREMENTS
• Supervises Chef De Cuisine, Sous Chefs, production staff, pot washers, and storeroom clerks.
