Employment Type:

Shift:

Description:

Under the direction of the Director of Food Services, Supervises all aspects of food production including menu planning and food preparation at an account/unit to ensure client satisfaction and retention for the Company. Serves as technical expert and trainer for other chefs. Implements business practices in order to uphold Company mission and values. Contributes to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth.

ESSENTIAL FUNCTIONS

Maintains and develops client relationships and client satisfaction for all aspects of food production to ensure account retention.

Fulfills contractual obligations to the client.

Plans menus including methods, timetables and costs to support client and Sodexho strategic plan.

Accountable for the execution of service quality by maintaining highest level of delivery

Promotes and supports workplace diversity initiatives

Directs daily operations of food production, including menu planning, purchasing, ordering, inventory and food preparation to ensure employees have appropriate equipment, inventory and resources to perform their jobs and meet goals and deadlines.

Directs kitchen personnel engaged in preparing, cooking and serving food.

Oversees the preparation, portioning, garnishing, presentation and safe storage of food and solves menu problems (e.g. recipe substitutions).

Ensures that kitchen, equipment, storage facilities and dining room are sanitary, neat and organized.

Trains other chefs in and outside of account on culinary skills and serves as technical expert.

Probes potential problems and apprises manager of status on resolution of problems or issues, using appropriate Trinity resource when necessary.

Supervises day-to-day work activities by delegating authority, assigning and prioritizing activities and monitoring operating standards.

Manages by providing positive and constructive feedback and performance evaluations to employees in order to reward, coach, correct and motivate.

Ensures licenses and certifications are current for employees

Ensures compliance with all federal, state and local regulations as well as Sodexho/client policies and procedures (e.g. HACCP, quality assurance, safety, operations, personnel).

Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with Trinity safety and loss prevention programs and with standards.

Manages the budget by controlling costs (e.g. labor, inventory, equipment, materials), complying with budget requirements and making adjustments when necessary.

Establishes operating standards, implements quality improvements and communicates them to employees

Our Commitment to Diversity and Inclusion

Trinity Health is one of the largest not-for-profit, Catholic healthcare systems in the nation. Built on the foundation of our Mission and Core Values, we integrate diversity, equity, and inclusion in all that we do. Our colleagues have different lived experiences, customs, abilities, and talents. Together, we become our best selves. A diverse and inclusive workforce provides the most accessible and equitable care for those we serve. Trinity Health is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, status as a protected veteran, or any other status protected by law.