Head Chef-1242299

$5,000 Sign-on Bonus

The Executive Chef leads culinary operations for patient dining, the cafe, and catering at a hospital account in Milwaukee with an average daily patient census of 60. The EC will lead a team of 9 Associates and 1 Sous Chef. This role will enjoy a mostly Monday - Friday schedule with no late nights! On-call one weekend shift per month.

Key Responsibilities:

• Manage communication of current food cost and food cost goals
• Handle portion control policy and annual updates
• My Orders: inventory all items in kitchen and main production areas, maintain purchasing checkbook (cost of goods and budget), production and kitchen small wares inventory and ordering, production logs for patient services
• Ensure regulatory readiness (quarterly self inspections, in-services, and weekly walk through) in kitchen, storage and production areas; maintain weekly/monthly HACCP and Webtrition records
• Patient food test-trays, patient rounding, and service recovery
• Coordinate and update patient and retail menu cycles
• Assist in ordering and production for all daily catering events
• Recruiting new hire FTE's, scheduling, counseling, conduct annual reviews for culinary team
• Plans regular and modified menus according to company 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
• 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
• 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 in Culinary Arts or culinary certificate, Certified Dietary Manager (CDM), Bachelor's Degree in Business or related field preferred
• Minimum of three to five years of culinary/kitchen management experience, depending upon formal degree or training; healthcare setting preferred
• Multifaceted foodservice operations experience - helpful
• Institutional and batch cooking experiences
• Hands-on chef experience a must
• Detailed 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