CULINARY DOCTOR - WARREN, MI

Job Summary:

Open due to a promotion, the Executive Chef manages culinary operations for patient dining, the cafe, and catering for a 360-bed hospital account in Warren. The EC will lead a team of 32 Associates. This role will enjoy a mostly Monday - Friday (typically 6am-3pm) schedule with occasional rotating weekends/evenings/holidays and no late nights!

Key Responsibilities:

• Plans regular and modified menus according to company standards
• Controlling budgets, ordering, inventory, scheduling, hiring and maintaining daily standards
• Prepares or leads preparation of all food by the kitchen staff. Follows standardized recipes, portioning and presentation standards. Completes and uses daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on TouchPoint and regulatory standards
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
• Maintains inventory of department supplies to stay within guidelines while assuring that product is available when needed
• Makes all decisions regarding utilization of leftover food products staying within TouchPoint guidelines for such products
• Aligns with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
• Visits patients on an assigned nursing unit or area and helps ensure that every patient is visited by our team at least once during their hospital stay
• Follows facility, department, TouchPoint and Compass safety policies and procedures to include occurrence reporting
• Participates and attends departmental meetings, staff development, and professional programs, as appropriate

Preferred Qualifications:

• Degree or equivalent experience in Culinary Arts or culinary certificate preferred
• Previous experience as an Executive Chef or Sous Chef required
• Large-scale, multi-faceted foodservice operations experience - helpful
• Institutional and batch cooking experiences
• Hands-on chef experience a must
• Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
• Must be willing to participate in patient satisfaction programs/activities
• ServSafe certified - highly desirable