The Executive Chef is responsible for managing all food production and supply acquisition for patient, cafeteria and catering services with consistently high quality outcomes and consumer and staff satisfaction. Responsible for hiring and performance of staff engaged in all hot food production, cold café food production, as well as supply acquisition.
Oversees inventory of food and non-food supplies, controls labor and supply costs, and manages food waste. Leads in development of improvement plans for all the department services related to food production. Develops menus and recipes. Recommends and evaluates new food products in collaboration with Nutrition management team. Establishes systems that maintain a clean and sanitary kitchen. Coordinates implementation of HACCP program to guarantee food safety. Ensures continuous compliance with all regulatory agencies and hospital policies. Serves as a role model of good judgment and manages staff in alignment with GAMC and Adventist Health mission, values, and service standards.
At least five years of experience with the following:
Ensures continuous compliance with high standards of safety and sanitation throughout all areas of the department that are associated with food acquisition, storage, handling, and production; continuously achieves all standards of all regulatory agencies, e.g. TJC, CMS, and CDPH; includes HACCP compliance.
Works with Nutrition Services Director in development of internal food safety, regulatory compliance, and employee safety audits; conducts formal compliance audits on a regular basis the frequency of which is determined in conjunction with Nutrition Services Director.
Manages all logs associated with food acquisition & production, e.g. cooling, cleaning, temp, waste, etc.
Effectively hires, evaluates, , trains, cross-trains, assesses competency, schedules, supervises, coaches, disciplines, and terminates storeroom and food production staff, as appropriate & according to GAMC policies; establishes competency standards, and ensures that staff perform all their duties competently; conducts and documents annual competency assessments and performance appraisals timely.
Assists Nutrition Services Director in preparing annual Budgets and Quality reports; maintains food and supply inventory consistent with department budget and corporate contracts; establishes & maintains systems of control that prevent food waste and theft.
Certified Dietary Manager
Certification from American Culinary Federation (ACF), or Culinary Institute of America (CIA)
Membership with ACF
Vegetarian cooking knowledge and experience
Basic nutrition knowledge pertaining to modified (therapeutic) diets
LEAN performance improvement experience (Studer principles & techniques)
Experience with multiple food/meal production and distribution systems