Manager Executive Chef

SUMMARY:

Responsible for all TMC food production including patient services, retail, catering, doctor lounges and all other food events  Develops menus, food purchase specifications, and recipes.  Supervises culinary, doctor lounge, and sanitation staff.  Maintains high professional food quality, food presentation, and sanitation standards.

ESSENTIAL FUNCTIONS:

Effectively manages culinary, doctor lounge, and sanitation staff.

Interviews, hires, onboards and trains; provides effective feedback and evaluates employee performance consistently; 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.

Develops 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 Assistant Manager in establishing menu selling prices.

Fosters skill development within culinary, sanitation, and MD lounge team.

Oversees the preparation and 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.

Maintains service standards through regular evaluations of the room service foods, patient rounding and other quality assurance activities.

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. 

Regularly develops recipes and menus for all retail food outlets and catering events that are creative, of the highest quality, and have items that meet the LIVE WELL standards.

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. 

In collaboration with Assistant Manager, 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, food storage areas, and utensils are inspected and maintained for cleanliness and proper operation; ensures required sanitary levels are maintained throughout food preparation process. Performs annual inventory of equipment and small wares.

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.

MINIMUM QUALIFICATIONS

EDUCATION:   Associates 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