Executive Chef

Woodland Recovery Center in Southaven, MS, is a premier provider of evidence-based, multi-level care for individuals battling substance use and co-occurring mental health disorders, offering inpatient and outpatient programs designed to foster hope and healing for patients and families.

Job Purpose:

Responsible for providing excellent service and high-quality food and beverage products to patients and staff in a safe and cost-effective manner. Manages the kitchen operations and staff. Develop and prepare creative, fresh, and nutritious menus. Develops trains, motivates, and leads staff in the Food Service Department. Ensure food is cooked and served in accordance with all Health and Safety regulations. Work with management in the creation and implementation of new ideas and concepts that continually improve systems and processes to achieve superior results. Participates in the department s performance improvement activities.

Competencies :

Demonstrates the ability to be flexible, organized and function under stressful situations. Understands HIPAA and confidentiality laws. Expresses excellent judgment, discretion and decision-making abilities. Uses accurate, clear and concise oral and written communication. Understands compliance as it relates to the facilities licensing entities. Demonstrates thorough understanding of local, state, federal regulations and Joint Commission standards. Demonstrates knowledge of labor laws and health compliance regulations. Demonstrates knowledge of the facility's history, mission, services and organizational structure.

Main Duties and Responsibilities:

Supervises and supports the day-to-day operations and efforts of the Food Service department. Performs management activities including interviewing, hiring, and evaluating. Responsible for performance improvement activities in the department. Determines short-term and long-term goals for department in order to be consistent with organizational plans. With guidance, formulates strategy to achieve projected goals for the company and department. Ensures consistent quality of food and service for patients and staff. Ensures compliance to food safety, sanitation, and overall workplace safety standards. Manages the performance of the food production staff regarding food production, presentation, quality, cost control, and food safety and sanitation. Ensures all policy and regulatory standards are met, including health regulations and Joint Commission standards. Responsible for overseeing purchasing, receiving, and managing of food production materials. Responsible for developing, maintaining, and implementing a comprehensive plan for food service management to include such areas as operational survey/audit practices, thorough and consistent financial reviews, development of performance measures, and a comprehensive staffing plan. Development of management protocols that include inventory systems, quality assurance, labor, and productivity systems. Maintains required food service records. Participate in the preparation of the annual departmental operating budget and financial plans. Monitor budget and control expenses with a focus on food, beverage, and labor costs. Responsible for menu planning and performing cooking demonstrations to ensure consistency of meal production. Controls food and beverage products and supplies by meeting with sales representatives, negotiating prices and contracts. Ensures staff is using safe food handling and proper cooking techniques, and that diet restrictions are being followed. Meets regularly with other departments to understand needs of the hospital. Performs other duties as assigned.

Essential Experience:

Three to five years of leading food operation including creating menus, producing food for a large operation, and managing budgets. Experience in healthcare is preferred. Experience working with clients and a strong knowledge of nutrition. Thorough knowledge of different kitchen equipment is required. A proven record of consistently, effectively, and efficiently running a kitchen and the staff while exhibiting solid organizational, management, administrative and human relations skills. Strong analytical, problem-solving, and organizational and project management skills are helpful. Knowledge of Health and Safety regulations, including Joint Commission standards.

Education:

Bachelor s Degree in Culinary Arts Management or similar food service-related degree preferred. Five (5) years of culinary experience in a large organization in lieu of education.

Physical Demands:

For physical demands of position, see following description. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position without compromising patient care.