Executive Chef - FT - Days - MHP

Location:

Pembroke Pines, Florida

At Memorial, we are dedicated to improving the health, well-being and, most of all, quality of life for the people entrusted to our care. An unwavering commitment to our service vision is what makes the difference. It is the foundation of The Memorial Experience.

Summary:

Provides oversight for all food production and purchasing activities and for the production team members' performance.

Responsibilities:

Orients, trains, coaches, disciplines and evaluates kitchen staff. Monitors and enforces staff compliance with Hazard Analysis and Critical Control Point (HACCP) and departmental guidelines related to the requisition, storage, handling and preparation of food as well as in the sanitation and maintenance of work area.

Reviews menus and special orders to determine types and quantities of food items to be prepared. Develops standardized recipes for the preparation of all foods. Prepares and/or directs the production of meals to ensure service level standards and objectives are met.

Works collaboratively to determine food preparation schedules and objectives. Coordinates across departments and with external vendors/personnel to facilitate catered and special events.

Participates in the development of departmental budgets. Assists with the development and implementation of policies related to production, purchasing, sanitation and inventory management.

Competencies:

ACCOUNTABILITY, CUSTOMER SERVICE, FOOD PREPARATION - EXEC CHEF, FOOD SAFETY MANAGEMENT, HAZARD ANALYSIS CRITICAL CONTROL POINTS MANAGEMENT (HACCP), KITCHEN SANITATION - CHEF, MENU DEVELOPMENT - CHEF, PATIENT AND FAMILY CENTERED CARE, RESPONDING TO CHANGE, STANDARDS OF BEHAVIOR

Education and Certification Requirements:

High School Diploma or Equivalent: Culinary (Required)

Additional Job Information:

Complexity of Work: Requires critical thinking skills, decisive judgment and the ability to work with minimal supervision. Must be able to work in a stressful environment and take appropriate action. Required Work Experience: 5 years culinary management experience required Other Information: Additional Education Info: High School diploma or equivalent and successful completion of a culinary training program

Working Conditions and Physical Requirements:

•  Bending and Stooping = 60%
•  Climbing = 40%
•  Keyboard Entry = 40%
•  Kneeling = 40%
•  Lifting/Carrying Patients 35 Pounds or Greater = 0%
•  Lifting or Carrying 0 - 25 lbs Non-Patient = 60%
•  Lifting or Carrying 2501 lbs - 75 lbs Non-Patient = 60%
•  Lifting or Carrying > 75 lbs Non-Patient = 20%
•  Pushing or Pulling 0 - 25 lbs Non-Patient = 60%
•  Pushing or Pulling 26 - 75 lbs Non-Patient = 60%
•  Pushing or Pulling > 75 lbs Non-Patient = 0%
•  Reaching = 60%
•  Repetitive Movement Foot/Leg = 0%
•  Repetitive Movement Hand/Arm = 60%
•  Running = 0%
•  Sitting = 40%
•  Squatting = 0%
•  Standing = 60%
•  Walking = 60%
•  Audible Speech = 60%
•  Hearing Acuity = 60%
•  Smelling Acuity = 60%
•  Taste Discrimination = 60%
•  Depth Perception = 60%
•  Distinguish Color = 60%
•  Seeing - Far = 60%
•  Seeing - Near = 60%
•  Bio hazardous Waste = 0%
•  Biological Hazards - Respiratory = 0%
•  Biological Hazards - Skin or Ingestion = 0%
•  Blood and/or Bodily Fluids = 0%
•  Communicable Diseases and/or Pathogens = 0%
•  Asbestos = 0%
•  Cytotoxic Chemicals = 0%
•  Dust = 0%
•  Gas/Vapors/Fumes = 40%
•  Hazardous Chemicals = 40%
•  Hazardous Medication = 0%
•  Latex = 0%
•  Computer Monitor = 40%
•  Domestic Animals = 20%
•  Extreme Heat/Cold = 60%
•  Fire Risk = 60%
•  Hazardous Noise = 0%
•  Heating Devices = 60%
•  Hypoxia = 0%
•  Laser/High Intensity Lights = 0%
•  Magnetic Fields = 0%
•  Moving Mechanical Parts = 60%
•  Needles/Sharp Objects = 60%
•  Potential Electric Shock = 60%
•  Potential for Physical Assault = 0%
•  Radiation = 0%
•  Sudden Decompression During Flights = 0%
•  Unprotected Heights = 0%
•  Wet or Slippery Surfaces = 60%

Shift:

Primarily for office workers - not eligible for shift differential

Disclaimer: This job description is not intended, nor should it be construed to be an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is int