What are the responsibilities and job description for the EXECUTIVE CHEF position at Integritus Healthcare, Inc.?
Summary:
The primary function of the Executive Chef is to assist the Director of Food & Nutrition in
planning, organizing, developing and directing the comprehensive operation of the
Dining/Nutritional department. Following current local, state and federal guidelines and
regulations, as well as, established policies and procedures the department assures quality food
service is provided at all times. Responsible for training and supervising all production and
kitchen personnel. Has knowledge of patient/resident Bill of Rights and all responsibilities will be
conducted in a manner that is consistent with the Integritus mission, vision, core values.
Essential Job Functions:
Reasonable accommodations may be made to enable individuals with disabilities to perform
the essential functions.
• Assures that all foods produced are of the highest quality with proper temperatures
and garnishes and served with proper sanitary procedures.
• Coordinates and directs the overall preparation of food as determined by needs,
utilizing standardized recipes.
• Orients, motivates, supervises, and evaluates employees of production and kitchen
component according to established standards and procedures to assure an
efficient, effective department.
• Implement safety and sanitation procedures in accordance with Department of
Public Health guidelines.
• Assists in planning, monitoring, and controlling the purchase, storage, and utilization
of all foods and sundry items.
• Prepares meals for residents, staff and visitors as necessary.
• Responsible for the development and standardization of recipes as pertaining to
cycle menu.
• Responsible for the functioning of the department in the absence of the Director of
Food & Nutritional Services.
• Oversees the receiving of food deliveries, checks for quality and completeness of
orders.
Qualifications:
• Minimum 5 years as a cook, or manager in a hotel, hospital, school, long-term are or
restaurant is preferred. Minimum- 2 years working in a supervisory capacity.
• Serve Safe & Allergen Training
• Must demonstrate the ability to read, write and speak English.
Physical Requirements and Working Conditions:
Will meet all physical requirements of the position as identified by the facility policies and procedure