Plans, organizes, coordinates and directs provision of high-quality, cost-effective food services for inpatient feeding, cafeteria and catering operations that meet or exceed JCAHO, regulatory and budget requirements.
Essential Functions:
- Plans, coordinates and directs provision of Medical Center patient feeding, cafeteria and catering services.
- Ensures food quality and safety by establishing and maintaining effective inventory, order, receiving, storage and food production control systems that maintain on-going compliance with all applicable requirements of JCAHO, Title 22 and the appropriate Federal, State and local regulatory agencies.
- Develops, implements and maintains policies and procedures for area of responsibility.
- Recruits, orients, trains, evaluates and where appropriate, disciplines staff in area of responsibility.
- Establishes and actively participates in an on-going Quality Management Program or Process that proactively identifies and meets the customer needs of our members, patients and staff.
- Ensures cost-effective service delivery through active participation in the development and on-going monitoring of the operating and capital budgets for area of responsibility.
- Ensures accuracy of cafeteria and catering pricing structures.
- Continuously strives to improve Public Service quality by developing specialty events, restructuring menus, modifying cooking processes, developing new product recipes and introducing new products and services.
- Collaborates with the management team to develop short and long-term operational goals that support the Service Area and Medical Center Strategic Plans.
- Manages and resolves human resource, labor relations, department safety and risk management issues for area of responsibility.
- Collaborates with the other Service Area managers to plan, integrate and coordinate provision of food products and services to all customer groups as needed.
- Works closely with administrators, physicians, peers and staff to customize menus and service arrangements in support of special catering and Medical Center events.
- Interacts directly with customers (staff, physicians, patients) to determine their satisfaction with food services and recommends/implements changes to improve quality.
Qualifications:
Basic Qualifications:
- Three (3) to five (5) years related food service management/chef experience within the last seven (7) years.
- Associate Degree in Culinary Arts or related field or other formal restaurant management/culinary certification.
- Certified Executive Chef or other certified chef designation strongly preferred.
- ServSafe certification strongly preferred or other food safety certification.
- Strong working knowledge of quantity scratch cooking with emphasis on quality.
- Must be able to work side-by-side with food production staff and manage same.
- Strong working knowledge of cafeteria and catering operations required, with demonstrated ability to manage large scale food procurement and production systems.
- Effective working knowledge of the principles of creating recipes for modified diets in the acute-care inpatient setting required.
- Demonstrated ability to train and work with staff to produce high quality food services.
- Demonstrated ability to utilize computerized food service management systems required.
Preferred Qualifications:
- Previous chef experience inReduced Oxgygen Packagefood production.
External hires must pass a background check/drug screen.
We are proud to be an equal opportunity/affirmative action employer.