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Executive Chef

Company: Memorial Health
Location: Decatur
Posted on: May 6, 2021

Job Description:

Job DescriptionOverview Assumes responsibility for the functions of food service production and catering. Assist with management of department during the absence of the Food and Nutrition Services Director. This position is responsible for the development and coordination of all recipes, menus, and culinary production. Additionally, assists with procurement of food items and supplies. Coordinates and participates in catering activities. Assists in achieving excellence in food service including consideration of plans for sales, costs, and profit enhancements, budget planning and other activities of food services. Ensures all staff demonstrates a service orientation toward customers. Qualifications Education and/or Other Requirements * BS Degree in Culinary Arts, Bachelor's Degree in Hotel/Restaurant Management, Chef Certification eligible, or a total of six years of education and documented chef experience preferred. Must have at least a two year degree from an accredited institution in culinary arts. * Minimum of three years experience in institutional food service supervision and/or production management required. Minimum of five years experience as a chef/cook in quantity food preparation setting. Three years of supervisory experience in a healthcare setting preferred. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. * Must be a very good communicator with excellent verbal and writing skills. Environmental Factors Exposure to uncomfortable temperature levels, above-average noise levels, and/or potentially injurious elements or conditions is heavy. Physical Demands The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. * Heavy physical exertion, including frequent walking, standing, bending and frequent lifting of average loads (up to 40 pounds, average of 20 pounds repetitively). Mental Demands * Moderate to high stress levels from meeting frequent deadlines. * Ability to adhere to strict confidentiality requirements. Responsibilities * Identifies with, shares in and displays a commitment to the mission, philosophy, and objectives of the organization. Demonstrates knowledge of the mission, gives consideration to the principles of the mission (core values: Compassion, Agility, Respect, Excellence and Service). * Oversees all kitchen production stressing the highest quality and customer satisfaction. * Participates in and supports performance improvement and risk management activities. * Assists in hiring and supervising staff: Production and Catering. * Assists in preparation of annual budget for Food Services; aids in achieving financial goals. * Works as a team member with the department and outside the department to please the customer and the community. Maintains department's motivation and morale by involving Food & Nutrition service staff in decision making and by promoting a positive image for Food & Nutrition Services. * Monitors for unsafe conditions, actions and equipment within Food Services. * Ensures that employees or other groups receive adequate training to perform their jobs safely, using sanitary work practices and efficient methods. * Communicates with employees supervised, various hospital departments, and management to ensure expedient and complete information flow with a customer service focus. * Teamed with Food & Nutrition Services staff, responsible for menu development and implementation of all patient items. * Meets with special event clients to develop menus and pricing for functions that require customization. Provides information to Director and other needed staff related to menu selections and pricing. * Standardizes recipes used in preparation of all menu items. Investigates and develops new recipes to meet the demands of all customers. * Revises standardized recipes to incorporate new products or procedures. Prepares detailed preparation instructions, portion size recommendations, yield determinations, portion cost information, and selling price recommendations. * Determines specifications for all food items purchased and evaluates new products for suitability. * Determines the proper use of leftovers in order to minimize waste. * Prepares samples of new recipes and products for evaluation by management staff, clinical staff, and customers where appropriate. * Responsible for all cost controls (food and labor) related to kitchen production operations. * Responsible for coordinating through the Director of Food & Nutrition Services recommendations for capital equipment needs in all kitchen areas. * Assists Food Services management team in assuring staffing is appropriate for operational needs. * Responds in a positive manner to all customer requests. * Ensures that the maintenance and sanitation standards of all kitchen areas

Keywords: Memorial Health, Decatur , Executive Chef, Hospitality & Tourism , Decatur, Illinois

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