Purpose of job: Supervises production of all food items served to Sparrow customers while providing leadership to support staff.
Knowledge, Skills, Experience Requirements:
- Bachelor’s degree in Food Service related field or commensurate experience.
- Ten years food service management experience required in high volume venues.
- Previous Chef's position held.
- Demonstrated written and verbal communication skills, presentation skills and interviewing skills.
- Demonstrated culinary arts skills with creative menu preparation and financial responsibilities.
Preferred:
- Formal Culinary Training
- Previous Healthcare Experience
Positions that Report to the Executive Chef: Supervisors, Assistant Buyer, Storekeeper, Cooks, Head Baker, Baker, Specialists
Essential Duties:
- Management of food and labor cost as applied to all areas of food production, as dictated by budget.
- Writes menus and implements new ideas and concepts, including special diet requirements. Oversees inventory, recipes and ordering of food and related items.
- Responsible for sanitation and proper food handling in food production areas. Monitors kitchen equipment maintenance and repair.
- Communicates problems, ideas, directives, changes and solutions to associates, managers, patients, etc.
- Accountable for quality, quantity and accuracy of every food item served.
- Schedules associates and documents associate behaviors related to their job performance. Disciplines when necessary. Performs job evaluations and counselling. Hires new associates as needed.
- Supervises and directs all food production area activities with around-the-clock accountability, including training, instructing and counselling kitchen associates, students and community; assigning production area job assignments.
- Participates in setting and achieving department goals and objectives.
- Maintains hospital standards by participating in in-services, committees, continuing education programs, etc.
