Executive Chef

Overview

Executive Chef

📍 Newark, NJ | 🕒 Full-Time 

About the Role

The primary purpose of the Executive Chef position is to plan, develop, organize, and monitor all Retail, Patient & Culinary Services activities to provide continuous and consistent quality service in a cost-effective customer service manner to enhance client satisfaction and financial goals. This position is also responsible for developing menus, food purchase specifications and recipes.

Responsibilities

What You’ll Do

• Plans menus for patient feeding, retail operations, catering services and all other food service and special events at University Hospital. Develops standard recipes and techniques for food preparation and presentation to ensure consistent high quality, while minimizing food waste and cost and maintaining HACPP guidelines in collaboration with the Director of Food & Nutrition.
• Is responsible for directing the selection, orientation, training, and performance evaluations of the staff to provide the opportunity for personal/professional development with a customer service focused approach and ensure all staff met the standards of competency required for satisfactory job performance.
• Evaluates food products to confirm quality standards are consistently attained. Interacts with Patient and Retail Servies management team to ensure food production exceeds expectations of patients and customers.
• Monitors the production staff schedule ensuring proper staffing for maximum productivity and high standard of quality. Cooks or directly supervises the cooking of items that require skillful preparation. Ensure that retail service staff properly portion food items and are educated on meals served as well as ensuring proper hygiene practices are performed in all retail areas.
• Organizes the participation in the menu and promotion development process for clients including cooking demo geared toward healthy eating and coordinates the production of such activities.
• Directs training, supervising, monitoring, and coaching of the production staff in the preparation, cooking, garnishing and presentation of food.
• Participates in the development and management of the fiscal operating and capital budgets through appropriate review and supervision of resource utilization; inclusive of the development and implementation of cost saving/revenue generation strategies, and a desirable financial statement. Develops, coordinates, and executes menu cycles/promotions/service enhancements to increase sales, customer counts, and satisfaction.
• Manages the departments requisition systems to ensure proper ordering and distribution of food and non-food items.
• Maintains a sanitary, safe, and efficient operation in accordance with federal, state, and local health regulations and all standards set forth by The Joint Commission.
• Participates in the review, revision and/or development of Policies & Procedures assigned to retail, production, sanitation, and receiving plans and develops a comprehensive quality improvement program to evaluate organizational performance leading to the implementation of continuous quality improvement to better satisfy all client needs.
• Supports the Director Food and Nutrition to prepare projections of annual food and production labor costs. Takes corrective action as necessary to help ensure financial goals are met.
• Merchandizes Retail Services effectively and creatively to achieve optimal marketing of facilities.
• Is responsible for scheduling culinary team, sanitation team and receiving team based on the needs of the department, inclusive of PTO approvals.
• Participates in preceptor activities to support the Rutgers School of Health-Related Professions Dietetic Internship and other related student/education programs.
• Plans, participates, and coordinates with the Retail Services Management designee activities of the catering subunit to ensure optimal client satisfaction.
• Assists in the planning and directing for purchasing all food service department inclusive of all electronic purchase order process to assure timely delivery and quality service to all end users within all outlets of the department.
• Assists in all food and non-food purchases for the department, also acts as a liaison between all department vendors, (GPO) and Food Brokers in collaboration with the Food & Nutrition Buyer.
• Is responsible for the procurement process and the non-clinical/operations aspects of the department in the absence of the Buyer.
• Interacts positively and courteously with all customers, vendors, other departments, and the community to foster effective partnerships, including the Food & Nutrition department.

Qualifications

What We Offer