Lead Chef - Full Time

Job: Lead Chef

Position Summary
The position of Lead Chef will focus on the deployment of innovative food and wellness solutions as well as culinary training to drive patient and customer satisfaction and profitability goals. The Lead Chef is responsible for coordinating the activities of and directing training of cooks and food production staff engaged in preparing and cooking foods to ensure a safe, efficient, and profitable food service. The Lead Chef will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the kitchen. Supervised all catering services, patient services and retail services.

Essential Functions

• Demonstrate leadership and proactive attitudes when deploying culinary solutions to unify menus, brands, and solve business and market issues.
• Develops project plans and maintains budgets project implementations.
• Interacts with outside partners and vendors to coordinate culinary activities.
• Establish culinary goals by proactively monitoring and understanding culinary trends and effectively translating those trends into viable product concepts and sales solutions.
• Functions as a subject matter resource regarding culinary techniques, principles, and processes.
• Estimate’s food consumption and purchases.
• Observes methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in a safe and nutritious manner.
• Complies with OSHA regulations and other local, state, and federal regulations.
• Take a hospitality-focused approach to everything.
• Have a positive and proactive attitude.
• Proficient in Microsoft Word, Excel, and PowerPoint.
• Reports to and depart from work on time and as scheduled.
• Performs other duties as assigned.
• Must be able to deal with stress while maintaining composure.
• Follows and adheres to TRMC vaccine policy(s) mandated by the Centers for Medicare & Medicaid Services (CMS).

Education

• Associates degree or Bachelor’s degree in a culinary-related field preferred.

Work Experience

• 3 years of managerial experience in food service related field preferred.
• 3 years of experience in food service operations, or a related field, preferred.

Physical Demands and Work Environment
Lifting/Carrying Pushing/Pulling
lbs % Time lbs % Time
1-10 34-66 1-10 34-66
11-20 0-33 11-20 0-33
21-50 0-33 21-50 0-33
51-75 0-33 51-75 0-33
76-100 0-33 76-100 0-33

Movement % Time
Bend/Stoop/Twist 0-33
Crouch/Squat 0-33
Kneel/Crawl 0-33
Reach Above Shoulder 0-33
Reach Below Shoulder 0-33
Repetitive Arm None
Repetitive Hand 0-33
Grasping 0-33
Squeezing 0-33
Climb Stairs 0-33
Walking Uneven 0-33
Walking Even 34-66

Environment % Time
Indoors 67-100
Outdoors 0-33
Extreme Heat 0-33
Dusty 0-33
Excessive Noise 0-33

Equipment % Time
Motor Vehicles 0-33
Foot Pedals 0-33
Extreme Heat 0-33
Dusty 0-33
Excessive Noise 0-33

Work Near % Time
Machinery 0-33
Electricity 0-33
SHARPS 0-33
Chemicals 0-33
Fumes 0-33
Heights 0-33

Vision
Depth Perception Required
< 20" Required
Color Not Required
Peripheral Required

Endurance Hours at Once Total in 12HR
Sit 1 2
Stand 3 5
Wlak 3 5