Corporate Chef

Directly responsible for implementing and following the culinary standards and overseeing the culinary operations of the units and external delivery catering. Responsible for supervising all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness. Plans, directs and supervises the food preparation and cooking activities of kitchens. Creates teamwork within the culinary staff and kitchen employees. Execution of daily food service, quality, technique, portion, presentation and food cost control. Support management with catering proposals, menu pricing and menu innovation. Track food costs while managing vendors to provide standard cost-effective products. Estimate food consumption and requisition of food purchase. Standardize production recipes to ensure consistent quality. Responsible for continued growth in overall catering: cost, quality, presentation and innovation. Execute and provide support for all off-site catering. Assist manager of Sales & Marketing in menu planning and cost for special event catering. Collaborate with General Managers on expense tracking for accurate financial projections. Responsible for all the kitchen purchasing. Monitors sanitation practices to ensure that culinary staff and kitchen employees follow standards and regulations. Implement and maintain culinary excellence standards. Train, manage and supervise the kitchen personnel as well as all culinary activities. Compliance with the policies and procedures of the Willis-Knighton Health System Code of Conduct and service quality standards. Compliance with patient safety and quality initiatives as appropriate for job description. Employee consistently and effectively uses the

C.I.CARE

framework when interacting with patients, guests and colleagues. Complies with WKHS policy regarding transmission-based precautions. QUALIFICATIONS and

EXPERIENCE

Minimum requirement of eight years of food industry management and culinary experience. Serve-Safe or Houston Food Certificate is required. Ability to manage in a diverse environment with focus on client and customer services. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Strong organizational and time management skills. Working knowledge of various computer software programs (MS Office, Restaurant Management Software, POS) Individual will have understanding of safety and sanitation regulations related to food service operations. Full day availability and flexible schedule required. Should expect to work 50 hours per week