Executive Chef

Responsible for menu and recipe design, food production, appearance of food, quality, presentation and specifications of all food ordered, and leadership of all appropriate culinary staff to make the hospital’s culinary program function at a superior level. This individual will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. Assist and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards

ESSENTIAL FUNCTIONS:

• Plans and/or participates in planning of menus to include patient menu, cafeteria menu, room service menu and catering menus. Planning to include sourcing food items and costing when appropriate.
• Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
• Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends
• Ensure efficient execution and delivery of all culinary products in line with the daily menu
• Maintain integrity of the standard food offer; responsible for always maintaining food quality and safety of items
• Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
• Ensure proper equipment operation and maintenance
• Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
• Plans regular and modified menus according to established guidelines
• Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
• Ensures all HACCP standards are implemented as part of the normal work routine for all production personnel
• Observes activities of staff to ensure proper food preparation and cooking, portions, and recipe compliance
• Assists with developing production sheets for all food service outlets.
• Ensures all production employees are using established recipes to prepare food items.
• Monitors activities to ensure basic food production systems are being followed, i.e., FIFO, pre-prep on all major food items, batch cooking techniques, utilization of overproduction and overstocked items
• Completes food order or works with Kitchen Production Manager to complete order utilizing Food Production system and forecasting techniques to estimate food needs
• Assists Kitchen Production Manager in planning of theme meals and specialty menus for special events.
• Perform other duties as assigned