Executive Chef - Overlook Medical Center - Full Time

1. Demonstrates a good working knowledge of current food trends, presentation, quality assurance, and purchasing. Incorporates these attributes into the culinary operation of the department. 
2. Develops HACCP programs and trains team on the importance and practice of this program. Ensures compliance to all regulatory requirements. 
3. Manages cost containment through training culinary skills, waste control, staffing, purchasing and proper storage of product, menu development and efficiencies. 
4. Develops and maintains strong positive interpersonal relationships and builds team engagement. Working cooperatively on projects in a multi-site/department setting.
5. Develops new products and menu items that meet our culinary standards for patients, team members, and visitors. Maintains high standard for patient and customer experience.
6. Communicate and coordinate effectively with internal and external customers, both verbally and in writing.
7. Develops a production system and supervises the implementation and maintenance of this system. Works with team members to ensure compliance.
8. Develop a purchasing program that supports local business while maintaining the highest levels of food safety, quality and service from suppliers
9. Adopt Celebrations Reward Program, encourages inclusion and engagement with team members.
10. Establishes and maintains ongoing mentoring, Inservice to improve and develop the team members. Is responsible for recruitment, onboarding, mentoring, and progressive discipline as needed. 
11. Maintains all production sheets, data collection, and requirements documentation. Performs and team member rounding. Complete quality check sheets daily and implement performance improvement measures as needed. 
12. Maintain and utilize local and in source procurement. This includes site gardens and beehives initiatives.
13. Is responsible for all purchasing, inventory and placing of the daily/weekly orders. 
14. Assist in the production area and fill production shifts as needed.
15. Creates a professional, supportive environment for patients, team members and culinary leaders while improving the talent base, educating and providing guidance and mentorship.
16. Develops and tests of recipes, best practices, marketing and operational tools. Establishes standards and ensures compliance to these standards. Establishes consistency in production. 
17. Responsible for all other tasks as assigned.

• Education and Experience:
  • A culinary arts degree or equivalent certification from an accredited institution. Certified Executive Chef preferred.
  • Minimum of 5 years of experience in food service management, with at least 2 years in a healthcare or institutional setting.
  • Knowledge of therapeutic and modified diets is preferred.
  • Certification in food safety (e.g., ServSafe or equivalent) is required.

Physical Requirements:

• Ability to stand, sit or stoop for extended periods.
• Ability to lift and carry in excess of 50 pounds.
• Computer skills for data processing and hospital systems.
• Ability to work in a fast-paced environment and manage a team effectively.
• Exposed to varying degrees of kitchen elements.