Executive Chef Food & Nutrition - Relocation Assistance Available

POSITION PURPOSE

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. The Executive Chef oversees the culinary and sanitation activities for the FANS Department and ensures program service support objectives are met.

Essential Functions

• Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies.
• Oversees The Day-to-day Management Of The Culinary And Sanitation Activities For The FANS Department And Ensures Program Service Support Objectives Are Met.
• Provides a Work Environment That Fosters Positive Energy, Creativity, And Teamwork Among Associates Across All Functional Areas.
• Provides Operational And Technical Support To RHM FANS Management Stakeholders In Support Of The Overall Management Of FANS Programs.
• Develops, Implements And Coordinates Within The RHM Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.).
• Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review.
• Keeps 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.
• Presents findings and recommendations for improvement to the General Manager.
• Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior.
• Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to.
• Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed.
• Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference.
• Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed.
• Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus.
• Ensures 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.
• Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time.

Minimum 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 is 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.

Career Growth

Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports.

Compensation

Pay Range: $66309 - 99464 per year