What are the responsibilities and job description for the Chef Mgr. position at UMC of El Paso?
Job Summary
The Chef Manager oversees all aspects of kitchen and food service operations, including menu planning, food production, staff supervision, and regulatory compliance. Ensures high-quality food preparation using standardized recipes while maintaining food safety, sanitation, and infection control standards. Trains and leads kitchen staff, manages inventory and cost controls, operates automated food production systems, and utilizes computer applications for documentation and reporting. Works in a fast-paced, physically demanding environment while ensuring patient and customer satisfaction, compliance with federal, state, and local regulations, and active participation in performance improvement initiatives.
Minimum Job Requirements:
Work Experience:
Three years of progressive culinary experience required.
Three years of management experience required, including leading kitchen operations, menu development, cost control, staff training, and ensuring food safety compliance.
License/Registration/Certification:
ServSafe certification required; may be obtained within one year of the date of hire.
Education and Training:
Associate’s degree in culinary arts degree from a recognized culinary school (i.e. CIA, Johnson and Wales) or Associate’s degree in hospitality management required.
Skills:
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- Operates automated food production systems and utilizes standard computer applications (MS Excel, Word) for food service management.
- Interprets safety rules, operating instructions, and maintenance manuals to ensure safe and efficient kitchen operations.
- Prepares routine reports and correspondence, with strong written communication skills for documentation and team communication.
- Delivers presentations and communicates effectively to groups, including customers, associates, and regulatory agencies.
- Performs basic arithmetic (addition, subtraction, multiplication, division) and calculates ratios, percentages, and interprets bar graphs.
- Applies common-sense reasoning to follow written, oral, or diagram instructions and solve problems in standardized kitchen settings.
- Physically capable of standing, walking, sitting, reaching, climbing, kneeling, and performing tasks requiring dexterity (e.g., handling kitchen tools).
- Works in high-stress, noisy environments, including exposure to wet conditions, mechanical parts, airborne particles, and extreme temperatures.
- Uses manual dexterity to operate kitchen tools and equipment while maintaining cleanliness and adhering to food safety standards.
- Monitors inventory and performs data entry for food production, budget management, and waste control using computer software.
- Follows and enforces health and safety regulations, ensuring compliance with food safety, sanitation, and risk management protocols.
- Manages multiple tasks simultaneously, ensuring efficient kitchen operations, food quality, and safety under time constraints.