The Executive Chef is responsible for coordinating and directing all activities for the department through the Director, clinical dietitians and associates. Specifically working with retail, catering and special events. The Executive Chef works with the hospital to establish and maintain a solid and mutually beneficial business relationship. Maintains the highest possible and most effective hospital and customer satisfaction and employee relations/retention programs to aid in achieving financial goals for the hospital. Also ensures all personnel within his/her operational control comply with hospital and government policies and procedures.
- Manages the various aspects of the food preparation process on an ongoing basis in accordance with hospital/department standards:
- Manages the food preparation process, ensuring that the food quality meets the expectations of the customer.
- In coordination with the Director and clinical dietitian, prepares menus and recipes in advance to provide for the timeliness of food service.
- Prepares food service for functions as needed.
- Evaluates situations, formulates plans, initiates changes and monitors results.
- Seeks feedback on food quality through regular interaction with customers.
- Investigates all client comments which would reflect possible deterioration of any aspect of service and takes appropriate action.
- Maintains positive communication with all related departments within the organization.
- Assists in preparing, implementing and monitoring all quality control programs.
- Assists other managers in daily operation of account when needed.
- Strives to provide high quality, appealing food by constantly updating the menu offerings to the customers.
- Works closely with the Lead Chef in creating new specials for the customers.
- Contributes to the retention of his/her account by ensuring that the level of food service meets/exceeds the customers’ expectations.
- Guarantees excellent food service by supervising all aspects of the food preparation process.
- Ensures an optimum level of performance by managing preparation staff employees and participating in their development through educational, training, and innovative programs.
- Education: High School diploma or equivalent required. Degree in Culinary Arts or culinary certificate preferred.
- Licensure/Certification: Certified Dietary Manager (CDM) preferred, ServSafe Certified
- Experience: Minimum of two years food service experience. Hospital environment preferred.