Job Summary Coordinates activities of and directs training of chefs, food production and other kitchen workers engaged in preparing and cooking foods to ensure a high quality, efficient and profitable food service.
Key Responsibilities and Essential Functions: Plans or participates in planning menus and utilization of food surpluses and leftovers taking into account probable number of guests, marketing conditions, popularity of various dishes and
menu cycle. Maintains inventory at established levels to meet budget objectives.
Implements and executes established policies, guidelines and procedures for all food and supplies purchased to achieve highest quality/price value and budget objectives.
Utilizes retail menus and recipes. Modifies recipes within the food production system and within standards. Recognizes and adopts the appropriate menus and recipes to the specific
needs of the patient/resident population and demonstrates knowledge of specific issues
directly related to age of patient/resident population.
Fully utilizes and maintains food production, menu, and recipe and inventory systems to 100% compliance with food and nutrition standards assessment, peer review, and DM audit.
Reviews menus and analyzes recipes to determine food, labor and overhead costs and assigns prices to menu items.
Supervises production and other personnel and coordinates their assignments to ensure economical and timely food production.
Observes methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in prescribed manner and to control costs. Tests cooked foods by
tasting and smelling them.
Participates in the selection process of production employees to include interviewing and reference checks. Familiarizes new employees with practices of kitchen.
establishes and enforces nutrition and sanitation standards for unit.
Meets routinely with Food Service Director to review standards, expectations, and outcomes. Communicates plans and progress regularly and within established standards. Works cooperatively with managers, supervisors, and team members and client to provide excellent food services to all customers.
Maintains established systems and training programs to provide a safe working environment. Complies with all regulatory requirements. Maintains a 90 or above on all health department
inspections..
Assists with recommendations and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance
with established labor regulations and personnel policies and procedures.
Recognizes and adopts the appropriate food production to specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to
age of patient/resident population.
Maintains compliance with Hospital and/or Client standards of operation, client contract. Maintains all records and reports necessary to comply with Hospital and/or Client,
government and accrediting agency standards, regulations and codes.
Performs all other related duties as assigned. Minimum Knowledge, Skills and Experience required: Education & Experience: Position requires a Bachelors degree from an accredited institution plus 2 years' supervisory experience or Associate's degree from an accredited institution plus 3 - 4 years' supervisory experience or 6 - 8 years' supervisory experience.
Additional Skills/Abilities: Ability to communicate (both verbal and written) effectively with clients, customers and support staff. Ability to write letters, summaries and reports, using prescribed format and conform to all rules of punctuation, grammar, diction and style. Ability to work with mathematical concepts such as probability and statistics. Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Requires management and leadership skills in addition to good planning and organization skills. Position requires the ability to work with confidential employee and client information.
