Executive Chef Food & Nutrition - Relocation Assistance Available
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 (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000.
About the role
The Executive Chef coordinates and directs all culinary functions, quality control/improvement, and culinary personnel within the department. Responsibilities include developing and maintaining a culinary integrity program, training kitchen staff, and ensuring compliance with regulatory and food safety standards (HAACP, Health Department, Joint Commission, and THS standards). The role involves coordinating food production, maintaining high food quality, and collaborating with clinical dietitians for optimal patient care and community initiatives.
Responsibilities
- Oversee day-to-day management of culinary and sanitation activities for the FANS Department
- Provide operational and technical support to RHM FANS management stakeholders
- Develop, implement, and coordinate core program systems (menus, food formularies, cleaning practices, auditing tools, competencies)
- Participate in monthly budget reviews and prepare reports for senior management
- Keep General Manager informed of issues affecting program costs, service capabilities, and effectiveness
- Meet with staff to review operations goals, address issues, and encourage process improvements
- Develop and administer Program Quality Evaluations and review customer satisfaction surveys
- Interview, hire, train, appraise, counsel, and supervise staff; handle disciplinary actions
- Ensure timely completion of annual performance appraisals and address associate issues
- Foster development of diverse teams and outline career growth opportunities
- Manage multiple projects in a fast-paced environment and adapt to change
- Participate in Trinity Health FANS regional Advisory councils to develop best practices
- Maintain knowledge of applicable laws, regulations, and Trinity Health policies
- Ensure all departmental operations adhere to standards for culinary functions, production, catering, and retail operations
- Lead quality improvement programs including food safety and infection control
- Ensure cash handling policies are followed and all cash is accounted for
- Review and adjust menus annually according to patient/customer preference
- Work with clinical nutrition staff to ensure accurate nutrient analysis for all menus
- Plan and execute catered functions with a customer-centered focus
- Ensure safe working conditions and procedures to minimize workers' compensation claims
- Plan and direct food production personnel regarding food preparation techniques
- Ensure all menu items follow THS-approved recipes and are accessible to culinary staff
- Maintain accurate records and demonstrate cost-conscious time management
Requirements
- Completion of an accredited culinary institution program or equivalent degree
- Minimum of three to five years progressive experience in culinary or healthcare foodservice management
- Ability to work effectively in a diverse, collaborative, and team-oriented culture
- Excellent leadership, analytical, organizational, planning, delegation, and communication skills
- Proficiency in MS Word, Excel, Outlook, and PowerPoint
- Ability to inspire and motivate others to promote Trinity Health's mission and values
- Self-starter with ability to manage multiple conflicting priorities
- Ability to delegate responsibilities effectively and provide regular follow-up
Working Conditions
- Works in well-lighted, well-ventilated areas
- Occasionally exposed to normal food service conditions such as noise, heat, and humidity
Pay
Pay Range: $66,309 - $99,464 per year. Actual compensation will vary based on factors such as experience, qualifications, education, location, licensure, certification requirements, and comparisons to colleagues in similar roles.