Chef Manager

*MORRISON MANAGEMENT SPECIALISTS* *JOB DESCRIPTION* DATE: January 2006 JOB TITLE: Executive Chef INCUMBENT: Various DEPARTMENT/DIVISION: Health Care Food Services POSITION REPORTS TO: Director of Food and Nutrition Services *JOB SUMMARY:* Oversees kitchen operation while maintaining a safe and sanitary work environment for the staff.
Prepares or directs preparation of meals in accordance with Corporate programs and guidelines.
The following description of the essential functions and performance expectations for this job are intended to reflect the major responsibilities and duties of the job, but are not intended to describe minor duties or other responsibilities as may be assigned from time to time.
Requirements are representative of minimum levels of knowledge, skills and/or abilities.
To perform this job successfully, the employee will possess the modification to reasonably accommodate individuals with disabilities.
ESSENTIAL JOB FUNCTIONS: Prepares or directs preparation of all food by the kitchen staff.
Follows standardized recipes, portioning and presentation standards.
Completes and utilizes daily production worksheets and waste log sheets.
Tastes completed meals to insure quality.
Conducts daily meetings with production team members.
Trains kitchen staff in food preparation, operation of equipment, food safety and sanitation based on Corporate 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 food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed.
Makes all decisions regarding utilization of leftover food products staying within Corporate guidelines for such products.
Plans and prepare menus for special events as may be requested by the Client.
Reads and complies with all policies and procedures of Morrison and Compass as appropriate.
Interfaces with representatives of Regulatory Agencies regarding food safety and sanitation in the kitchen.
Completes all daily, weekly or monthly reports as outlined in the corporate policies and procedures on a timely basis meeting all prescribed deadlines Visits patients on an assigned nursing unit or area and help ensure that every patient is visited by a member of the management team at least once during the hospital stay.
Projects and practices consistent ownership attributes, which provide a high level of customer service at all points of contact, All other duties as assigned.
*QUALIFICATION STANDARDS:* *EDUCATION:* Culinary Arts Degree from a recognized Culinary school (i.
e.
CIA, Johnson and Wales) *EXPERIENCE:* Seven (5) years of progressive food service management experience may be substituted for a degree.
*LICENSURE/CERTIFICATIONS:* Serv-Safe Certification *PHYSICAL/MENTAL DEMANDS:* Strong team player with good interpersonal, oral and written communication skills including knowledge transfers and conflict management issue escalation Service oriented, collaborative approach to internal customer and peer relations.
Comprehensive computer and writing skills including knowledge of Microsoft Office Programs and proprietary software (Menu Express, StarChef).
Ability to function effectively and responsibly as a team member while working with multi-level supervision is required.
Must willingly adjust schedule to meet project needs.
Ability to work in kitchen environment (standing/walking) for extended period’s base upon operation needs.
Ability to bend, reach and lift food and equipment (pots) up to 50 LBS.
Ability to be a self-motivator working productively with minimal direct supervision.
*SUPERVISION RECEIVED:* Is guided by established procedures and specialized standards.
(As procedures need to change, is responsible to prepare information to receive approval by higher supervision and then follows approved procedures.
) *SUPERVISION GIVEN:* Implements food related programs at account level.
*EMPLOYEE SIGNATURE: \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_* *DATE* SUPERVISOR SIGNATURE: \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ *DATE* *DFNS SIGNATURE: \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_* *DATE* Job Type: Full-time Pay: $52,000.
00 - $62,000.
00 per year Benefits: * 401(k) * Dental insurance * Flexible schedule * Health insurance * Paid time off * Vision insurance Experience level: * 2 years Shift: * 10 hour shift Weekly day range: * Weekends as needed Work setting: * Casual dining restaurant * Hospital Experience: * Cooking: 5 years (Preferred) * Management: 2 years (Preferred) Work Location: In person