Executive Chef

POSITION STANDARDS

Associate's degree with 5 years of combined progressively responsible supervisory and dietary experience, or the equivalent in education and experience required in an institutional or high volume restaurant food service establishment. Must complete and maintain a food handling and sanitation certification.

POSITION PHYSICAL REQUIREMENTS

Anything listed here requires a pre-employment physical by Employee Health to determine if the employee is capable of meeting the requirements.

Physical Activity:

Must be able to lift 60 pounds plus frequently and properly (to prevent injury) (deliveries, production).

Upper Extremity:

Standing for long periods of time. Ability to work in both hot and cold environments; Hot=Kitchen, Cold=Walk-Ins, Freezer. Must be able to push/pull food carts

Push/Pull/Lift/Carry:

PART TWO

FUNCTIONAL

RESPONSIBILITY

Position Objective Responsible for the management of the provision of patient and retail food services and ensuring a high level of food quality, selection and exceptional service while working within an established expense budget. Performance Expectation Manages the provision of food production and service to patients, staff, visitors and catering functions. Evaluates feedback and uses data from customers to inform and improve department services. Initiates and employs methods and/or re-engineering techniques where appropriate to continually improve service quality and deliverables. Ensures that federal, state, local, institutional and departmental standards of sanitation, cleanliness, quality and safety are maintained and in compliance. Monitors and evaluates production, menu and service systems to ensure that they meet acceptable customer service levels. Researches and evaluates technical advances within designated food service areas to improve internal processes. Responsible for daily production and service activities including menu and recipe development for patients, retail areas and catering programs using knowledge of current food trends and evidenced based practice. Manages the labor, food, equipment, supplies and financial resources. Utilizes computerized systems for recipe developing, generating production and purchasing sheets. Collaborate with hospital committees to promote and provide a healthy nutrition environment.

Min:

$18.85

Max:

$31.43