Executive Chef

Reports to: Food and Nutrition Director

FLSA Classification: Full-time, Exempt, Salary

Pioneers Medical Center will lead the effort to improve the health and wellbeing of our community. 

The Executive Chef is responsible for menu and recipe design, food production, all catering needs, the aesthetic appearance of food, quality, presentation and specifications of all ordered food, and the leadership of all appropriate staff to ensure the best performance of the facility culinary program. 

Essential Functions 

• Provides professional culinary advice/expertise for all activities associated with production of food in the department. This position trains, develops and coordinates culinary activities for all production staff.
• Plans (in coordination with Food & Nutrition Director) all new retail concepts for department. Designs retail menus and produces reports to support all retail activity to achieve maximum revenue.
• Establishes quality control standards in food production area. Determines ingredients, standardizes and scales recipes and approves final preparation of each menu item. Recommends department standard operating procedures in terms of purchasing and inventory management and for meeting all regulatory agency requirements.
• Provides direction for all personnel activities in production areas including hiring, selection, orientation, training and culinary skill development. Responsible for coaching, documentation of training, competencies, evaluations and discipline. Provides proper training on all necessary equipment (including documentation) with strong emphasis on safety.
• Researches, collects and produces data to justify current retail, patient and resident menu decisions including retail revenue and expense information, FTE requirements and operations budgets. Must be able to demonstrate a detailed knowledge of recipe costing, pricing along with recipe menu-mix decisions.
• Responsible for sanitary practices and methods in production area and for quality standards including portion/temperature/waste control and the department’s HACCP system.
• Researches, develops specifications and instructs staff on recipe production to meet budget. 
• Interacts with all varieties of customers including physicians, facility leadership, culinary and hospital staff, volunteers and visitors to exceed their needs and resolve concerns with positive outcomes.
• Responsible for department management in absence of Director.
• Other duties as assigned.

Education and Experience

• Four-year specialized degree from an accredited culinary program required.
• Prior healthcare facility and/or long term care facility culinary experience preferred.
• Previous experience in a management role preferred.

Skills and Expectations

• Kind and professional demeanor.
• Professional and well-groomed appearance at all times.
• Communicate positively and effectively, both written and verbally, with patients, family, and staff.
• Demonstrate effective organizational skills in an evolving environment. 
• Work with honesty, compassion and integrity at all times.
• Adherence to ALL PMC confidentiality procedures and policies. 
• Demonstrate a commitment to building and sustaining a diverse, inclusive, and equitable working environment. 
• Ability to remain calm and efficient in emergency situations.
• Demonstrate strong problem-solving skills.
• Demonstrate strong emotional intelligence. 

Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing this job, the employee:

• Must be able to remain in a stationary positon 50% of the time. 
• Must be able to move and traverse about the facility 50% of the time.
• Frequently transport objects weighing up to 50lbs
• Occasionally position objects weighing up to 100lbs.
• Must be able to communicate and exchange information in a way others will understand. 
• Must be able to recognize details such as color and depth within a few feet of the observer. 
• Frequently operates computers, machinery, and other healthcare equipment.
• Constantly positions self to complete essential functions. 
• May be required to wear N95s or PAPRs throughout the shift. 

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Pioneers Medical Center is committed to diversity inclusion, equal treatment, and opportunity in all aspects of recruitment, selection, and employment without regard to race, color, religion, national origin, ethnicity, age, sex, marital status, physical or mental disability, gender identity, sexual orientation, veteran or military status, or any other category protected under the law. As an equal opportunity employer, Pioneers Medical Center will not limit or segregate employees in any way which would tend to deprive them of employment opportunities/promotions, or affect the status of their employment because of race, color, religion, sex, national origin, age, disability, or veteran status. 

I have reviewed this job description, and I understand all my job duties and responsibilities. I am able to perform the essential functions as outlines. I understand that my job my change on a temporary or regular basis according to the needs of Pioneers Medical Center. If I have any questions about my essential and non-essential functions, I should discuss them with my immediate supervisor or human resources. I have discussed any questions I may have had about this job description prior to signing this form.

Employee Print Name: _________________________________

Employee Signature: ___________________________________     Date:_____________