Executive Chef/Supervisor

About the role

What You’ll Be Doing As the Executive Chef you will oversee the food and nutrition team, responsible for developing and executing culinary solutions to meet patient and customer needs. Offers a wide variety of culinary solutions. Oversees and manages culinary operations to meet production, presentation, and service standards. Apply culinary techniques to food preparation and manage the final presentation and service of food.

Hospital or health system food service; May require periodic on-site audits, meetings, or training sessions.

Responsibilities

• Ensures culinary production appropriately connects to the Executional Framework
• Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
• Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food
• Train and manage culinary and kitchen employees to use best practice food production techniques
• Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
• Reward and recognize employees
• Plan and execute team meetings and daily huddles
• Complete and maintain all staff records including training records, shift opening/closing checklists and performance data
• Develop and maintain effective client and guest rapport for mutually beneficial business relationships
• Interact directly with guests daily