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Form of workJob Description
UPMC is currently hiring an Executive Chef for the North Central PA region.The Executive Chef is responsible for the NCPA region food production at 6 campuses including a central production kitchen.This is a full-time day shift position with occasional evenings and weekends. If you are looking for a position with competitive pay & excellent benefits all while working alongside a team of exceptional professionals, this is the opportunity you’ve been searching for!
Purpose:
Manage and engage associates in the food and nutrition operations with focus on patient, customer and associate safety and satisfaction. Responsible for the management of food service systems that provide nutritious and high quality, safe food. Maintain cleanliness and sanitation of food service areas and equipment through training and inspection. Provides culinary expertise through menu and recipe creation, brand consistency, and inspection insights. Liaison between all culinary, patient service, retail and clinical specialties to advance Food and Nutrition outcomes.
Manage and engage associates in the food and nutrition operations with focus on patient, customer and associate safety and satisfaction. Responsible for the management of food service systems that provide nutritious and high quality, safe food. Maintain cleanliness and sanitation of food service areas and equipment through training and inspection. Provides culinary expertise through menu and recipe creation, brand consistency, and inspection insights. Liaison between all culinary, patient service, retail and clinical specialties to advance Food and Nutrition outcomes.
Responsibilities:
- Lead UPMC Campus team of culinarians through all developmental and execution of food preparation and meal service.
- Maintain and lead a world class operation, focusing on the highest level of food, menu selections, presentation techniques, service, communication and leadership.
- Utilize local, seasonal ingredients focusing on sustainability, and Health and Wellness.
- Knowledgeable of healthy foods and incorporating into daily menus.
- Maintain a sanitation program according to HACCP guidelines to ensure food safety and inspection.
- In collaboration with the FANS leaders, recruits, hires, schedules and trains all back-of-the house kitchen staff.
- Supervises the recruitment, hiring, and training of workforce; assures competency of personnel through approved hospital mechanisms.
- Performs annual customer service training for all front and back of house associates as appropriate.
- Provides daily huddles, regular in service and continued education opportunities for all facilities food and nutrition staff.
- Plans and implements system programs/activities to meet the needs of patients/customers in accordance with budgetary expectations and quality assurance standards.
- Maintains the electronic food and nutrition services tools provided and keeps up with updates and changes to ensure the highest percent of accuracy.
- Receiving and Inventory Management champion for local business unit and liaison with Culinary Director on Inventory Management Software and UPMC Market labeling software system.
- Facilitates practical Interviews of culinary candidates for employment.
- Partners with Patient Services and Retail leadership to ensure standardization and owns UPMC Brand consistency.
- Partners with Patient Services, Retail, Culinary & Event Services and kitchen leadership on menu and recipe design and cost analysis.
- Ensures food safety and best food production practices are being maintained at all food operations.
- Leads all campus kitchen, safety and sanitation audits in preparation for inspecting agencies.
- Supports Food and Nutrition Services construction projects in the system to ensure food safety and local inspection agency compliance.
- Ensures all required food handling positions are compliant with ServSafe certifications across campuses.
Qualifications:
High School diploma required. Advanced degree in Culinary Arts with a minimum of five years’ experience required in-depth knowledge of foods, menus and presentation techniques. In-depth knowledge of cuisines and styles of presentation. Strong proven leadership and ability to effectively communicate with all levels of individuals. Ability to work with minimal supervision and exercise sound judgment. Ability to work extended hours when required. High level of professionalism and confidentiality. Good command of the English language, including spelling, grammar and punctuation. Good organizational and planning skills. Healthcare experience in a hospital or long-term care facility preferred.
Licensure, Certifications, and Clearances:
- Food Safety Manager Certification (FSM) OR Servsafe Certified
- Act 34
