Job Summary:

Working as a Corporate Executive Chef , you will have the opportunity to access the latest trends in culinary and foodservice management. With our resources and your expertise as an Executive Chef, you will be valued as you go through your day making a difference to our patients and customers.

Key Responsibilities:

• Develops and implements operational plans and systems to ensure that all contractual obligations are met
• Assists in implementing corporate and regional programs based on Company and Regulatory standards
• Develops and effectively communicates strategies for improving customer (Patient and Retail) satisfaction
• Provides training programs to ensure consistent, high quality food at the facility
• Develops Culinary Support Team within Region
• Provides on-going training to Regional Directors of Operations in the area of food quality, presentation and purchasing compliance
• Assists in roll-out of new products or programs as required
• Provides direction to Region Team to assure compliance with all Company purchasing programs and initiatives
• Completes all daily, weekly or monthly reports as outlined in the corporate policies and procedures on a timely basis meeting all prescribed deadline
• Visits units and completes reports in a timely manner (within 7 business days of actual unit visit)
• Manages budget in a fiscally responsible manner
• Participates in Patient Visitation rounds with facility management team during each site visit
• Performs other duties that may be assigned

Preferred Qualifications:

• Bachelor's Degree in Culinary Arts or Associates degree in Culinary Arts Degree with seven years progressive food service management experience. Extensive experience may be substituted for a degree
• Minimum of five years of progressive BOH food service management experience required
• Minimum of two years BOH food service management experience in a multi-unit setting required
• Minimum of three years healthcare experience depending upon formal degree and training, highly desirable
• Minimum of three years P&L experience in management capacity
• Expert knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation
• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume
• Must be hands-on manager
• CEC (Certified Executive Chef) preferred
• 85% travel required
• Must be experienced with computers to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
• Must be willing to participate in patient/resident satisfaction programs/activities
• ServSafe certified required
• Certified Dietary Manager (CDM) certification desirable