Chef-Kitchen Manager

CORE VALUE COMMITMENT:

In common mission, our teams work together with our patients at the center. We strive to continuously improve. We value one another�s diversity of talent, experience, and perspective. We each contribute to something bigger than ourselves while promoting integrity, belonging, and collaboration.

JOB SUMMARY:

The Culinary Chef/Kitchen Manager is responsible for developing and maintain the food program by efficiently providing a high standard of customer service to all employees. This job ensures an enjoyable dining experience for our staff by providing prompt service, clean and sterile eating area, and a well-stocked, clean, friendly, and comfortable environment.

ESSENTIAL JOB FUNCTIONS:

• Responsible for selection, training, department orientation, development, and performance evaluation of all culinary team employees.
• Direct and coordinate daily operations of kitchen and dining room by ensuring adherence to established workflows, sanitation/documentation requirements/standards, and customer services expectations.
• Ensure and/or maintain the safety and cleanliness of all food preparation, service, and work areas, tools, and facilities.
• Monitor demand and, as needed, reallocate resources, and/or implement new procedures or workflows.
• Plan and ensure execution of food production, menu planning, and ordering to ensure adequate food/beverage supply for the dining room, Agora caf�, and the coffee program.
• Responsible for the maintenance and PM scheduling of all of the kitchen equipment.

KNOWLEDGE, SKILLS & ABILITIES:

• Knowledge of food safety and sanitation standards and practices.
• Knowledge of food handling, preparation, and cooking procedures/techniques.
• Skill in managing and training staff.
• Skill in inventory management.
• Skill in communicating in a professional manner, both verbally and in writing.
• Skill in planning, organizing, time management.
• Skill in using a computer and a variety of software, Word, Excel, Access, and Outlook.
• Skill in managing multiple priorities and problem solving.
• Ability to translate general administrative guidelines into specific action.
• Ability to work independently and in a team environment.
• Ability to be a good representative of Think.

EDUCATION & EXPERIENCE:

Highschool Diploma or GED required. A minimum of three (3) years of experience in a culinary setting/food service setting as well as a minimum two (2) years of experience managing a food service program required. Minimum of one (1) year of supervisory experience required. Associates degree in culinary arts or culinary school training preferred.

WORKING CONDITIONS AND PHYSICAL EFFORT:

• This role operates in a healthcare setting. This position requires frequent standing and walking work.

Must be able to:

• Stand 60% or longer of an 8-hour workday.
• Walk 30% or longer of an 8-hour workday.
• Sit 10% of an 8-hour workday.
• Requires ability to lift up to 25 pounds regularly.
• Requires employee to: bend, squat, kneel and reach above shoulder level occasionally and twist occasionally.
• Requires repetitive use of hands for: simple grasping, fine manipulation, computer use.
• Requires all sensory skills (speech, vision, smell, touch, and hearing) corrected to near normal range.

NOTE: The information above is a reflection of the general nature of job duties. From time to time, additional duties may be assigned.

Think is an Equal Opportunity Employer