Job Summary: Oversees kitchen and remote kiosk operations while maintaining a safe and sanitary work environment for the staff. Prepares or directs meals in accordance with corporate programs and guidelines. Manages the production staff, catering, doctors’ dining room, and all remote kiosks in addition to main hospital.
Minimum Job Requirements:
Associates’ degree in Culinary Arts from a recognized culinary school or 7 years of Chef experience
4-7 years of experience as a Food Service Manager or Chef in a large quantity food preparation organization.
Proficient use of MS applications (Excel and Word).
Job Specific Essential Duties:
Evaluates and manages the function and structure of food and nutrition services. Ensuring all client expectations and regulatory standards are being appropriately monitored and adhered.
Develops and oversees appropriate goals and action plans that will meet and/or exceed established patient expectations.
Plans regular and modified menus according to established guidelines including special events as requested by Leader.
Interviews, hires, oversees training, and professional development of employees. Determines work schedules of F&N teams. Evaluates performance and resolves staff concerns.
Organizes or directs preparation of all food by the kitchen staff. Follows standardized recipes, portioning, and presentation standards. Tastes completed meals to ensure quality.
Accountable to ensure daily production worksheets and waste log sheets are completed.
Conducts daily meetings with production team.
Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on established guidelines and regulatory standards.
Responsible for establishing and maintaining cleaning and maintenance schedules for equipment, storage, and work areas. Ensures kitchen staff follows and completes schedules as assigned.
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring necessary product is available when needed.
Responsible for all decisions regarding utilization of leftover food products staying within MCHS guidelines.
Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits.
Complies with regulatory agencies including federal, state, and DNV as evidenced by successful completion of surveys with no deficiencies.
Visits patients on an assigned nursing unit or area and helps. Ensure every patient is visited by a member of the management or professional team at least once during their hospital stay.
Ensures staff assists in achieving stated patient and customer satisfaction goals
Leads and participates in internal safety committee to establish benchmarks and begin monitoring all lost time injuries and costs for Risk Management.
Complies with federal, state, local health and sanitation regulations, and department sanitation/infection control procedures as evidenced through local health department and third-party audits.
Continuously evaluate operations and implement process improvements that reduce waste and increase efficiency, quality, safety, satisfaction, and cost-effectiveness. Promote and practice cost containment.
Establishes and updates all policies and procedures for F&N utility and cooking staff.
Proactively participates in the test tray, QA of delivered food items, and addresses issues within 24 hour window.
Knowledge/Skills/Abilities:
Leadership, planning, and organization skills.
Ability to work with confidential employee information
Interprets and maintains documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write reports and correspondence for Leadership.
Ability to speak effectively before groups of customers or associates of organization.
Ability to compute rate, ratio, and percent and interpret bar graphs.
Possesses necessary skills to effectively operate automated food production system – CBORD recipe file.
Able to learn software applications.
Ability to deal with problems involving several concrete variables in standardized situations.
