Executive Chef

About the role

Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry’s Food & Nutrition Services Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef coordinates and directs all culinary functions, quality control/improvement and culinary personnel, and helps develop and maintain a culinary integrity program in a single campus environment.

The Executive Chef trains and develops existing kitchen staff and cultivates further talent to drive excellence through staff training and engagement. The role leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HACCP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care and co-develops and promotes wellness, educational and community initiatives.

Responsibilities

• Oversee the day-to-day management of culinary and sanitation activities for the FANS department and ensure program service support objectives are met.
• Provide a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas.
• Provide operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs.
• Develop, implement and coordinate within the RHM: implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.).
• Participate in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; prepare related reports for senior management review.
• Keep the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility; present findings and recommendations for improvement.
• Meet with direct reports and support staff to review overall culinary operations goals/objectives, address shortfalls and open issues, and encourage open dialogue for suggested process improvements; outline expectations, accountabilities, and measurables used in determining success.
• Develop and administer Program Quality Evaluations and review Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS; prepare Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s).
• Interview, hire, train, appraise, counsel, and supervise staff; handle disciplinary actions; review and approve expense reports and hold direct reports accountable to Trinity Health and THS policies and procedures; review hiring justifications to ensure financial cost saving merit.
• Ensure timely completion of annual performance appraisals; address associate problems and issues related to their work or environment; foster the development of diverse teams at all levels as appropriate and outline annual skills development, career growth opportunities and improvement objectives with direct reports; establish and monitor progress on objectives and take necessary actions to resolve and prevent recurring issues.
• Provide leadership and oversight in cases where disciplinary action or termination is warranted; manage multiple projects and tasks in a fast-paced environment and adapt to change; demonstrate the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes.
• Participate in Trinity Health FANS regional Advisory councils to develop best-in-class programs and identify best practices, driving change to positively affect operational, financial, and service performance at the RHM.
• Maintain a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; and other policies and procedures to ensure adherence in a manner that reflects honest, ethical and professional behavior.
• Ensure all aspects and standards for departmental operations including all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to; lead and ensure that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction.
• Ensure the existence of effective quality improvement programs within the department, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department.
• Ensure all cash handling policies are followed appropriately as assigned and that all cash is accounted for.
• Ensure that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference; work with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed.
• Ensure that all catered functions are approved, planned and executed per policy in a timely fashion with a customer-centered focus; ensure safe conditions and procedures are followed at all times to minimize/eliminate workman’s compensation claims and create a safe working environment for all Food & Nutrition colleagues.
• Display the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets; ensure that all menu items follow a THS-approved recipe and that all recipes are accessible to culinary staff.
• Maintain accurate and appropriate records as required; demonstrate a cost-conscious attitude to time usage and consistently make the best use of time.

Qualifications

• Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field, or an equivalent combination of education and work experience.
• Ability to work effectively in a diverse, collaborative, and team-oriented culture.
• Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify problems and their root causes; and make recommendations for improvement.
• Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization.
• A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health.
• Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands.
• Ability to delegate responsibilities effectively and provide regular follow-up to ensure objectives are met.

Physical / Mental Requirements and Working Conditions

Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity.