Executive Chef and Retail Manager
Responsible for all TMC food production and retail operations including event catering and other high volume cooking outlets. Develops menus, food purchase specifications, and recipes. Supervises staff. Maintains high professional food quality, food presentation, and sanitation standards.
Effectively manages production and retail staff. Interviews, hires and trains; provides continuous feedback and evaluates employee performance; appropriately handles performance issues; delegates work assignments for the greatest amount of efficiency and productivity. Assures that food preparation is standardized to meet the nutritional needs of patients .
Accountable for quality of food items that are prepared in the kitchen; ensures all foods prepared meet existing standard for quality, freshness, taste and appearance.
Works with FANS Managers to develop standard recipes and techniques for food preparation and presentation which assure consistent high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
Oversees the cooking of items that require skillful preparation.
Consults with managers and supervisors concerning special items, evaluation of new recipes, and any other food services requirements.
Establishes and monitors food waste management techniques in order to minimize food and supply waste and theft.
Develops, implements, and monitors standards of service in all food preparation and service areas. Monitors performance for operational efficiency and quality of food production.
Coordinates all production, catering, and food retail activities with the Clinical Nutrition Manager, Patient Services Manager, and Director of Food & Nutrition Services.
Analyzes sales of each retail outlet and provides report on monthly sales data to management team. Develops and implements action plans based on sales reports to increase revenue for TMC Healthcare.
Implements marketing techniques to improve net revenues.
Develops recipes and menus for all retail food outlets and catering events that are creative and of the highest quality.
Ensures that the food, products, and supply inventory levels are appropriate. Assists in the selection of equipment and supplies that will improve the quality and level of services provided to patients, visitors and staff.
Maintains food production records, plans and costs menus, calculates recipes. Ensures that the most appropriate and efficient methods are utilized for food preparation and storage.
Assists in the development and administration of the department’s budget, cost controls, and sales.
Ensures that appropriate cash management processes are implemented and enforced .
Analyzes sales records and trends, current market conditions and develops pricing structures, marketing promotions, and other food retail special events for TMC HealthCare.
Ensures all cooking equipment and utensils are inspected and maintained for cleanliness and proper operation; ensures required sanitary levels are maintained throughout food preparation process.
Adheres to TMC organizational and department-specific safety, confidentiality, values, policies and standards.
Adheres to and supports team members in exhibiting TMCH values of integrity, community, compassion, and dedication.
Performs related duties as assigned.
EDUCATION: Associate’s degree in culinary arts or culinary school certification or an equivalent combination of relevant education and experience.
EXPERIENCE: Five (5) years of food services management experience to include recipe development and food cost management; high volume healthcare, hotel/resort, restaurant experience preferred
LICENSURE OR CERTIFICATION: Serve Safe within one (1) year of hire date .
KNOWLEDGE, SKILLS AND ABILITIES:
- Ability to interact positively with management, supervisors, and all other coworkers.
- Ability to produce a high volume of accurate, complete and high quality work in a timely manner.
- Knowledge of menu creation and cooking principles.
- Knowledge of food storage and best practices for preventing spoilage.
- Skill in creating menus and cooking a variety of standardized items.
- Ability to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals.
- Ability to complete routine reports and logs.
- Ability to listen and accurately interpret others’ communication or instructions to take appropriate action.
- Ability to speak effectively before groups of customers or employees of organization.
- Ability to add and subtract two-digit numbers.
- Ability to read a clock and accurately document time.
- Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
- Ability to deal with problems involving several concrete variables in standardized situations.
- Knowledge of Food Costing and Inventory Systems
PHYSICAL DEMANDS AND WORK ENVIRONMENT:
The physical demands and work environment described here are representative of that which an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand and reach with hands and arms. The employee frequently is required to walk; use hands to finger, handle, or feel; and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl and talk or hear. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision.
While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, toxic or caustic chemicals, risk of electrical shock, and vibration. While performing the duties of this job, the employee may potentially be exposed to infectious organisms during routine and emergency situations. The noise level in the work environment is usually loud.