Executive Chef

Job Description:

Responsible for the culinary operations on and management of food service production within a given facility with an average of at least 57,000 total meals per month and total FTE count of at least 34. The individual provides oversight of food production within the facility and contributes and makes decisions regarding food production for the Nutrition Services department. The executive chef has direct reports within the culinary operations scope. The primary focus of work is on training, coaching, and mentoring the culinary team. The chef will manage consistent expectations and performance for all food production positions who report directly or through dotted lines to ensure consistent quality and guidelines throughout the department.

Essential Functions

• Responsible for implementation of and adherence to all system recipes and menus at the facility (patient meal, retail, and catering) to ensure food and meal presentation quality and appearance standards.
• Specify and coordinate procurement and inventory of all food products needed at the facility.
  Ensure adherence to the NS managed order guide.
• Procure high quality and value in all food purchases while meeting facility budgetary guidelines.
  Implement and manage chef and cook staffing models and guidelines based on facility production volumes to adhere to labor budgets. Contribute and inform on decisions related to facility capital equipment needs and partners with the facility department leader to manage the NS food budget at the facility.
• Ensure adherence to Joint Commission standards related to kitchen operations and food production safety, sanitation, and temperature maintenance.
• Implements system standards for food preparations, equipment use, kitchen safety, kitchen security, culinary skill requirements, and adherence to public health safety and sanitation standards.
• Stays current with and introduces new products, recipes, and trends to the Executive Chefs and NS Leadership team for all focus areas - patient meal, cafe or bistro, and catering experience.
• Works with the facility NS Manager to develop Emergency and Disaster Preparedness plans related to the provision of safe, secure, and adequate food.
• Advises and guides the utilization of departmental computer-based menu and production management systems to forecast and prepare unit orders, outside orders, production lists, cooks worksheets, inventory tracking, and recipe costing. Assists with procurement of food products needed for production and monitors facility inventory and control of products.
• Responsible for culinary skills education of chefs and cooks at the facility.
  Collaborates with the facility NS Manager to facilitate applicable human resources functions for Sous Chefs, Chef, and Cooks (e.g., hiring, training, mentoring, evaluating, conflict resolution, performance management).
• Participates in patient rounding and Patient and Family Advisor Committee activities quarterly.
  Collaborates with the Office of Patient Experience at the facility level to adhere to established metrics. Attends and participates in large scale catered events for the organization and community to offer guidance and assistance while promoting the service line and organization.
  Participates in local social and media events.

Skills

• Food Safety & Sanitation
• Follows Instruction
• Communication – Written and Verbal
• Culinary Arts

• Recipes – ability to understand, execute and develop

• Food Production
• Leadership
• People Management
•  Menu Development

Qualifications

• Food Handler Permit (as required by State) or ServSafe certification is required by first day of work. ServSafe certification obtained within 90 days of hire date if not current.
• Demonstrated business and financial skills in restaurant or healthcare foodservice industry.
• Demonstrated creative and appealing recipe and menu development skills and culinary skills.
• Demonstrated strong verbal, written, and interpersonal communication skills
• Proficiency in using word processing, spreadsheet and database applications, internet and e-mail, scheduling applications, and computerized tracking systems.
• Associates degree in Culinary Arts preferred. Education must be obtained through an accredited institution. Degree will be verified. OR 3 years as of culinary leadership as a sous chef or similar within Intermountain Facilities preferred.

Physical Requirements

• Ongoing need for employee to see and read information, labels, monitors, identify equipment and supplies, and be able to assess customer needs.
• Frequent interactions with customers that require employee to communicate as well as u