Executive Chef

Primary Function

The primary responsibility is to serve as the highest-level culinary staff in the department, with direction oversight of kitchen operations. In coordination with the Food and Nutrition Manager, manages and directs all functions of the Dietary department, including but not limited to: budgeting; ordering and preparing food under sanitary conditions in accordance with established policies; developing retail menus and pricing; enhancing catering operations; and ensuring the department is compliant with all Joint Commission and Health Department standards.

Job Description

• Provides culinary leadership. Develops menus, creates new recipes, trains staff on meal preparation and sets quality standards.
• Manages the rolls and responsibilities of Cooks and Food Service Workers within the kitchen.
• Plans the sequence of operations and determines priority order in which work is to be accomplished, specifies types and quantities of personnel, equipment and supplies needed to accomplish the work. 
• Directs subordinates in methods to be used in accomplishing assignments, standards or production, and schedules to be met. 
• Provides technical instruction to subordinates on difficult or new tasks and must be able to demonstrate proper method to accomplish the task.
• Responsible for ordering supplies and equipment, receiving delivery and assuring proper condition and amount, and following up on delayed delivery of supplies and/or equipment. 
• Works with staff on special events and catering of food. Will also assist the Employees Association in planning and providing food for social functions. 
• In conjunction with the Food and Nutrition Manager, establishes performance standards for subordinates
• Checks work of subordinates to ensure instructions and establish policies and practices of the trade. 
• Investigates and implements means of reducing cost of operations by making studies of basic procedures and work flow, timing and sequence of steps in work operations, conservation of materials and supplies, utilization of personnel and number of personnel needed to accomplish work, care and maintenance of equipment, possible changes in work operations to allow more economical operations, use of specialized equipment or tools, and the proper distribution of work to subordinates supervised. 
• Determines training needs, arranges for training, and plans training programs.
• Cooperates in career planning and keeps aware of existing opportunities to improve the competence of subordinates. Provides on-the-job training for new employees. 
• Conducts management appraisal studies on questions of work simplification, work flow, regrouping of tasks, staffing requirements, adequacy of equipment, and layout of work area. Takes necessary action to implement improvements. 
• Establishes housekeeping and other rules and regulations pertinent to dietary functions. Interprets rules and regulations governing personnel actions, conduct, safety, fire, care of equipment and others to subordinates. 
• Assures understanding and observance of rules and regulations by subordinates. 
• Counsels and considers appropriate actions for all informal and formal complaints of subordinates. 
• Analyzes existing work situation in order to contribute to overall job requirements. 
• Initiates and maintains production and personnel records in accordance with hospital policies and procedures for the dietary unit. 
• Provides oversight of customer service for the cafeteria, handles customer complaints, and gathers feedback to improve food service quality.
• Ensures nutrition requirements set forth by CIHA nutritionists are met for patient meals in absence of the Food and Nutrition Manager.  
• Aligns services with CIHA guiding principles by endeavoring to make CIHA the leader in the region for hospital cafeterias by producing high quality meals with a high level of service. 
• Other related duties as assigned by supervisor. 

Education/Experience

• High school or GED equivalent required.
• Advanced culinary training preferred.
• Minimum of five years’ experience in running a kitchen required.
• Five years’ experience in overseeing a healthcare kitchen preferred.

Physical

• Able to lift and carry in excess of 50 lbs.
• Able to stand/walk for the duration of shift.
• Able to work long hours, including evenings, weekends, holidays, as needed.

Confidential Data

The Privacy Act of 1974 mandates that the incumbent shall maintain confidentiality of all pertinent patient information that comes to his/her attention. The Privacy Act carries both civil and criminal penalties for unlawful disclosure of knowledge.

Contacts with Others

The incumbent will be in contact with coworkers, patients, dietitian, and other department staff including nursing.

Environment

The work area is often warm, noisy, and cramped. There are possibilities for being cut, burnt, or scalded due to the necessity of working in the kitchen. There is also a danger of slipping on the floor due to food or liquid spills.

Hazards

The work involved may expose employee to communicable diseases. Employees must be familiar and comply with NC Statutes relating to food service work and federal and state regulations pertaining to occupational safety and health, infection control, EPA standards, and HIPAA regulations. Employee must have annual TB test and mandatory Hepatitis A series.

Customer Service

Consistently demonstrates superior customer service skills to patients/customers by demonstrating characteristics that align with CIHA’s guiding principles and core values. Ensure excellent customer service is provided to all patients/customers by seeking out opportunities to be of service.