EXECUTIVE CHEF, HEALTHCARE

Salary: $85,000-90,000 per year

Other Forms of Compensation: Max bonus of $2,500 annually 

Reports To:  Sr. Director of Food & Nutrition

Schedule: Full time; primarily Monday through Friday; must be able to work a mix of 1st and 2nd shift and 1 weekend per month. More details are available upon interviewing.

 

TouchPoint, Support Services, provides customer focused support services. As specialists, we perform services including healthcare housekeeping, management in laundry processing, patient transportation, and food service.  TouchPoint is a compilation of the most committed and talented individuals working in the industry today. Our dedication to quality, exceptional customer service, and unequivocal results allow us to provide the best outcomes to our clients. 

Job Summary

As the Executive Chef, you will  lead all aspects of kitchen operations at a 250 bed hospital while maintaining a safe and sanitary work environment for the staff. You will oversee culinary operations of retail, patient services, and catering, manage a team of 20-25 associates, and prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial culinary professional.  

 

 

Key Responsibilities:

• Plans regular and modified menus according to established guidelines
• Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
• Maintains inventory to stay within established guidelines while assuring that vital product is available when needed
• Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products
• Follows federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
• Follows facility, department, and Company safety policies and procedures to include occurrence reporting
• Participates and attends departmental meetings, staff development, and professional programs, as appropriate

 

 

Preferred Qualifications:

• Minimum of three to five years of progressive culinary/kitchen management experience preferably in healthcare, senior living, higher education, casinos, hotels or another high volume setting
• Associates degree in culinary arts or equivalent experience
• High volume, catering, and complex foodservice operations experience is highly desirable
• Institutional and batch cooking experience
• Hands-on chef experience a must
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
• ServSafe certified

 

Apply to TouchPoint today!

TouchPoint is a member of Compass Group USA

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Compass Group is an equal opportunity employer.  At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the