JOB SUMMARY: Responsible for day-to-day operation of the kitchen. Operate the kitchen in a profitable manner as outlined in the annual budget. Keep a solid commitment for guest, staff and professional needs.EXAMPLES OF DUTIES/ESSENTIAL FUNCTIONS: (Includes, but is not limited to the following.) Monitor, train and develop employee's skills; Monitor production and quality levels of all food products, both incoming and outgoing; Must maintain proper sanitation environment to include proper use, cleaning and handling of all equipment and product; Maintain open and daily communication with staff and management; Assist the Executive Chefs and other Restaurant Chefs as needed. Develop and implement ongoing education programs for sanitation and safety; Timely execution of all responsibilities and assignments; Maintain proper uniform and nametag at all times; Carry out policies and procedures of the Silver Legacy; Regular, predictable attendance; Other job related duties as assignedPERFORMANCE REQUIREMENTS: Knowledge, Skills & Abilities: Assist the Exec. Chefs and other Restaurant Chefs. Must possess knowledge of use, cleaning, and break down of equipment. Must be able to maintain a consistent work speed under normal conditions. Must maintain working relationships with coworkers. Always challenge staff with culinary ideas and industry trends. Must be creative, innovative and assertive. Must maintain high level of professionalism at all times. Required having knowledge of all culinary departments.EDUCATION AND EXPERIENCE:Education: High school education or equivalent preferred.Experience: 3 to 5 years' culinary experience in a multi unit hotel or casino. Previous experience supervising a staff over fifteen employees.Certificate/License: Sanitation certificate preferred.TYPICAL WORKING CONDITIONS: Work may be performed in small areas having a 2-ft. access. Work entails various conditions of noise levels, temperature, illumination, air quality, fumes/odors, use of solvents/oils, crowding, balance and handling of sharp, hot and moving objects, slippery surfaces. Work may be performed alone, with others, around others, with verbal contact and/or face-to-face contact. Work may include shift work and extended days. Work requires knowledge and use of chemicals, electrical, mechanical and computer equipment and flame/heat generated devices.TYPICAL PHYSICAL/MENTAL DEMANDS: (May be required in order to perform the essential functions of the position). Position requires Team Member to enter & exit from the Team Member entrance which entails 4 flights of stairs (40 steps). Requires mobility to include seldom sitting, reaching overhead, bending over, crouching, kneeling, balancing and pushing/pulling of 76-100 lbs.; frequent standing, repetitive use of both hands with light and firm grasping, far/near vision acuity, depth perception, field of vision and absence of color blindness, normal hand/eye coordination and manual dexterity. Requires normal sense of smell, taste, touch and hearing. Requires the ability to distinguish letters, numbers, and symbols, perform simple and complex tasks, complex reading, writing and math skills, clerical, compile, coordination, analyzing, synthesizing, supervising and instructing. Must be able to work precisely, follow instructions, influence others, meet time requirements, memorize, problem solve, use independent judgment and decision making skills.GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS: Employee is required to meet and deliver our core values, service standards, and family style service.The above statements are intended to describe the general nature and level of work being performed in this position. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of the position. The Company reserves the right to make changes to the job description whenever necessary.Caesars Entertainment will engage in an interactive process and make reasonable accommodations, as required by law, for individuals with disabilities or to accommodate pregnancy, pregnancy-related conditions, or where a conflict exists between the position and an individuals' religious beliefs or practices.As a part of the new hire process, candidates will be required to complete a background check post-offer. The Company is an equal opportunity employer and does not discriminate against employees or applicants based on race, color, national origin, sex, age over 40, religion, disability, sexual orientation, gender identity or expression, veteran status, marital status, or any other characteristic protected by law.
Apr 19, 2024
Full time
JOB SUMMARY: Responsible for day-to-day operation of the kitchen. Operate the kitchen in a profitable manner as outlined in the annual budget. Keep a solid commitment for guest, staff and professional needs.EXAMPLES OF DUTIES/ESSENTIAL FUNCTIONS: (Includes, but is not limited to the following.) Monitor, train and develop employee's skills; Monitor production and quality levels of all food products, both incoming and outgoing; Must maintain proper sanitation environment to include proper use, cleaning and handling of all equipment and product; Maintain open and daily communication with staff and management; Assist the Executive Chefs and other Restaurant Chefs as needed. Develop and implement ongoing education programs for sanitation and safety; Timely execution of all responsibilities and assignments; Maintain proper uniform and nametag at all times; Carry out policies and procedures of the Silver Legacy; Regular, predictable attendance; Other job related duties as assignedPERFORMANCE REQUIREMENTS: Knowledge, Skills & Abilities: Assist the Exec. Chefs and other Restaurant Chefs. Must possess knowledge of use, cleaning, and break down of equipment. Must be able to maintain a consistent work speed under normal conditions. Must maintain working relationships with coworkers. Always challenge staff with culinary ideas and industry trends. Must be creative, innovative and assertive. Must maintain high level of professionalism at all times. Required having knowledge of all culinary departments.EDUCATION AND EXPERIENCE:Education: High school education or equivalent preferred.Experience: 3 to 5 years' culinary experience in a multi unit hotel or casino. Previous experience supervising a staff over fifteen employees.Certificate/License: Sanitation certificate preferred.TYPICAL WORKING CONDITIONS: Work may be performed in small areas having a 2-ft. access. Work entails various conditions of noise levels, temperature, illumination, air quality, fumes/odors, use of solvents/oils, crowding, balance and handling of sharp, hot and moving objects, slippery surfaces. Work may be performed alone, with others, around others, with verbal contact and/or face-to-face contact. Work may include shift work and extended days. Work requires knowledge and use of chemicals, electrical, mechanical and computer equipment and flame/heat generated devices.TYPICAL PHYSICAL/MENTAL DEMANDS: (May be required in order to perform the essential functions of the position). Position requires Team Member to enter & exit from the Team Member entrance which entails 4 flights of stairs (40 steps). Requires mobility to include seldom sitting, reaching overhead, bending over, crouching, kneeling, balancing and pushing/pulling of 76-100 lbs.; frequent standing, repetitive use of both hands with light and firm grasping, far/near vision acuity, depth perception, field of vision and absence of color blindness, normal hand/eye coordination and manual dexterity. Requires normal sense of smell, taste, touch and hearing. Requires the ability to distinguish letters, numbers, and symbols, perform simple and complex tasks, complex reading, writing and math skills, clerical, compile, coordination, analyzing, synthesizing, supervising and instructing. Must be able to work precisely, follow instructions, influence others, meet time requirements, memorize, problem solve, use independent judgment and decision making skills.GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS: Employee is required to meet and deliver our core values, service standards, and family style service.The above statements are intended to describe the general nature and level of work being performed in this position. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of the position. The Company reserves the right to make changes to the job description whenever necessary.Caesars Entertainment will engage in an interactive process and make reasonable accommodations, as required by law, for individuals with disabilities or to accommodate pregnancy, pregnancy-related conditions, or where a conflict exists between the position and an individuals' religious beliefs or practices.As a part of the new hire process, candidates will be required to complete a background check post-offer. The Company is an equal opportunity employer and does not discriminate against employees or applicants based on race, color, national origin, sex, age over 40, religion, disability, sexual orientation, gender identity or expression, veteran status, marital status, or any other characteristic protected by law.
JOIN A TEAM THAT GOES ALL-IN ON YOUAre you ready to join a team that embraces a Funner culture, blazes the trail, and commits to delivering Family-Style Service at every turn? Do you want to embark on an extraordinary adventure that combines learning with fun? At Harrah's Resort Southern California, we want you to become an integral part of our vision to create spectacular worlds that immerse, inspire, and connect you. Become a part of our team and bring your Funner spirit along with youThis role manages the Main Kitchen day-to-day preparation of food and supervision of kitchen employees while working as a team to deliver a high-quality dining experience to all guests. Operates a productive, sanitary, team-oriented working environment within budgeted guidelines.Our ideal candidate: High school diploma or GED required. Five years managerial culinary experience required including two years executive level culinary experience in a high volume, multi outlet operation required. Two years culinary arts program training/certification and ten years of supervisory/technical experience in food operations preferred. San Diego County Food Handlers certified required. Knowledge of food preparation and presentation Excellent interpersonal skills as well as documentation Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously. Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as using food preparation equipment required. Able to quickly perform mathematical computations. Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Neat, professional appearance with excellent personal hygiene Must be able to work a flexible schedule including weekends, evenings, and holidays.About the role: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards. Responsible for requisitioning of food supplies and cost transfers with Stratton Warren ordering system Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them. Perform daily checks to ensure the quality of the line set up. Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms and perform monthly/quarterly food inventory counts. Plan or participate in planning menus, preparing, and apportioning foods, and utilizing food surpluses and leftovers. Understand profit and loss statements. Attends culinary and F&B meetings. Able to work all stations to assist the Sous Chefs and cooks when busy or provide breaks. Operate a productive, sanitary, team oriented working environment within budgeted guidelines. Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation, and open communication. Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedure. Train subordinates, providing each with the knowledge, development, and appropriate direction to perform his/her responsibilities. Trains staff on emergency procedures Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary. Responsible for interviewing, selecting, hiring, promotion, demotion, and termination of employees. Prepare schedules and station breakdowns in accordance with the daily needs of assigned area and monitor the daily labor hours scheduled and productivity standards. Conduct pre-shift meetings to communicate important information. Build relationships with customers with periodic tableside visits during shift. Always provide the highest quality of service to customers and associates. Prepare prep lists and production sheets. Serve as communication liaison to subordinates and to Executive Chef, Assistant Executive Chef. Complete end of shift logs in a timely and accurate manner. Ensure all required logbooks and temperature logs, are maintained, and verified. Responsible for local sanitation, health code laws, and weights and measures requirements Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications. Properly maintain and store company inventory including utensils, cookware, and machinery Ensure staff maintain and calibrate pH meters and thermometers. Protect all company assets regarding waste, breakage, and theft. Ensure timely and accurate performance appraisals and accurate work history/attendance entries. Able to plan and prepare VIP and special menus when necessary. Current on food trends and be 'cutting edge' focused with food presentations, flavor profiles and technology. Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers, and disciplinary actions. Adhere to regulatory, departmental and company policies/procedures in an ethical manner.A few more things: Must be able to be on feet for 8-hour shift. Must be able to stoop, bend, reach, kneel, twist and grasp. Must be able to have exposure to extreme heat or cold temperatures. Must be able to respond to visual and aural cues. Must be able to read, write, speak, and understand English. Must be physically mobile with reasonable accommodation. Must be able to handle high stress in the work environment and turn stress into high energy. Must be able to lift and carry 50 pounds and be able to push and pull up to 100 pounds in a cart. Must have the manual dexterity and coordination to operate office equipment, including computers, fax machine and photo copier. Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke.Depending on experience, pay ranges from $80k to $85k annually. The above is a minimal description of duties and responsibilities. Other work requirements may be necessary and assigned as the business needs evolve or change. Harrah's Resort Southern California reserves the right to make changes to this job description whenever necessary.Harrah's Resort Southern California is proud to be an Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or status as a qualified individual with a disability or protected veteran.Preference is given to qualified Rincon tribal members and members of other federally recognized tribes.NOTE: By providing a mobile number, you agree to receive calls/texts to your number about your application, and other opportunities that may be of interest to you. You understand that, where applicable, messages may be sent using an automatic telephone dialing system and your consent to receive messages does not require you to make a purchase.
Apr 14, 2024
Full time
JOIN A TEAM THAT GOES ALL-IN ON YOUAre you ready to join a team that embraces a Funner culture, blazes the trail, and commits to delivering Family-Style Service at every turn? Do you want to embark on an extraordinary adventure that combines learning with fun? At Harrah's Resort Southern California, we want you to become an integral part of our vision to create spectacular worlds that immerse, inspire, and connect you. Become a part of our team and bring your Funner spirit along with youThis role manages the Main Kitchen day-to-day preparation of food and supervision of kitchen employees while working as a team to deliver a high-quality dining experience to all guests. Operates a productive, sanitary, team-oriented working environment within budgeted guidelines.Our ideal candidate: High school diploma or GED required. Five years managerial culinary experience required including two years executive level culinary experience in a high volume, multi outlet operation required. Two years culinary arts program training/certification and ten years of supervisory/technical experience in food operations preferred. San Diego County Food Handlers certified required. Knowledge of food preparation and presentation Excellent interpersonal skills as well as documentation Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously. Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as using food preparation equipment required. Able to quickly perform mathematical computations. Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Neat, professional appearance with excellent personal hygiene Must be able to work a flexible schedule including weekends, evenings, and holidays.About the role: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards. Responsible for requisitioning of food supplies and cost transfers with Stratton Warren ordering system Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them. Perform daily checks to ensure the quality of the line set up. Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms and perform monthly/quarterly food inventory counts. Plan or participate in planning menus, preparing, and apportioning foods, and utilizing food surpluses and leftovers. Understand profit and loss statements. Attends culinary and F&B meetings. Able to work all stations to assist the Sous Chefs and cooks when busy or provide breaks. Operate a productive, sanitary, team oriented working environment within budgeted guidelines. Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation, and open communication. Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedure. Train subordinates, providing each with the knowledge, development, and appropriate direction to perform his/her responsibilities. Trains staff on emergency procedures Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary. Responsible for interviewing, selecting, hiring, promotion, demotion, and termination of employees. Prepare schedules and station breakdowns in accordance with the daily needs of assigned area and monitor the daily labor hours scheduled and productivity standards. Conduct pre-shift meetings to communicate important information. Build relationships with customers with periodic tableside visits during shift. Always provide the highest quality of service to customers and associates. Prepare prep lists and production sheets. Serve as communication liaison to subordinates and to Executive Chef, Assistant Executive Chef. Complete end of shift logs in a timely and accurate manner. Ensure all required logbooks and temperature logs, are maintained, and verified. Responsible for local sanitation, health code laws, and weights and measures requirements Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications. Properly maintain and store company inventory including utensils, cookware, and machinery Ensure staff maintain and calibrate pH meters and thermometers. Protect all company assets regarding waste, breakage, and theft. Ensure timely and accurate performance appraisals and accurate work history/attendance entries. Able to plan and prepare VIP and special menus when necessary. Current on food trends and be 'cutting edge' focused with food presentations, flavor profiles and technology. Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers, and disciplinary actions. Adhere to regulatory, departmental and company policies/procedures in an ethical manner.A few more things: Must be able to be on feet for 8-hour shift. Must be able to stoop, bend, reach, kneel, twist and grasp. Must be able to have exposure to extreme heat or cold temperatures. Must be able to respond to visual and aural cues. Must be able to read, write, speak, and understand English. Must be physically mobile with reasonable accommodation. Must be able to handle high stress in the work environment and turn stress into high energy. Must be able to lift and carry 50 pounds and be able to push and pull up to 100 pounds in a cart. Must have the manual dexterity and coordination to operate office equipment, including computers, fax machine and photo copier. Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke.Depending on experience, pay ranges from $80k to $85k annually. The above is a minimal description of duties and responsibilities. Other work requirements may be necessary and assigned as the business needs evolve or change. Harrah's Resort Southern California reserves the right to make changes to this job description whenever necessary.Harrah's Resort Southern California is proud to be an Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or status as a qualified individual with a disability or protected veteran.Preference is given to qualified Rincon tribal members and members of other federally recognized tribes.NOTE: By providing a mobile number, you agree to receive calls/texts to your number about your application, and other opportunities that may be of interest to you. You understand that, where applicable, messages may be sent using an automatic telephone dialing system and your consent to receive messages does not require you to make a purchase.
Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Apr 19, 2024
Full time
Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Employment Type: Full time Shift: Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Apr 18, 2024
Full time
Employment Type: Full time Shift: Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Employment Type: Full time Shift: Day Shift Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Apr 18, 2024
Full time
Employment Type: Full time Shift: Day Shift Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Employment Type: Full time Shift: Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Apr 18, 2024
Full time
Employment Type: Full time Shift: Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Employment Type: Full time Shift: Day Shift Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Apr 18, 2024
Full time
Employment Type: Full time Shift: Day Shift Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Located along Lake Tahoe in the Sierra Nevada, Harrah's and Harveys Lake Tahoe properties are the premier employer of choice. Here are just a few perks of working for Caesars Entertainment, the largest casino-entertainment company in the US. Professional and leadership development Paid breaks and a free meal during each shift PTO/FTO Access to the on-site team member gym Health and Wellness benefits after 90 days of service On-site Wellness Center and monthly health and wellness initiatives Employee Assistance Program Robust educational benefits, including tuition assistance, student loan repayment options, and access to Caesars University Optional 401(k) plan eligibility after 90 days of service Sign on bonus for select positions Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, 'Create the Extraordinary'. Our vision, 'Create spectacular worlds that immerse, inspire and connect you'. We don't perform magic; we create it with excellence. '. If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.Supervise all line and kitchen employees regardless of their station. In the absence of the Restaurant Chef and Tournants, the Lead cook is responsible for the continued overall operation of Hell's kitchen. All lead cooks should have working knowledge of all kitchen equipment and have their own toolsESSENTIAL JOB FUNCTIONS: Work in a clean and sanitary manner at all times. Ensure compliance with all company and department polices. Resolve guest concerns. Resolve team member concerns and conflicts. Maintain a safe working environment. Attendance of department meetings. Expedite during peak periods, check all food products, do a walk through prior to service, check all equipment. Prepare all menu items. Train and coach all kitchen staff. Delegate responsibility and authority to staff. Provide a motivational working environment for all team members. Have the ability to think on your feet. Order all menu items from Warehouse, Butcher shop, Bakeshop, and Garde Manger. Work in a productive manner with all F&B outlets and other departments to ensure guest satisfaction.QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Minimum 4 years cooking experience, with all aspects, Garde Manger, Baking, Butcher Shop, Cost controls etc Work requires a neat appearance with good personal hygiene. Work requires the ability to read, understand and follow recipes precisely. Ability to supervise and work hands on in various food service operations Competent cooking and knife skills. Have a solid concept of cooking methods and procedures. Some management and/ or supervisory skills. Work requires competent knowledge and compliance of local health code. Education: Must have one of the following: 2-year Culinary Degree American Culinary Federation, CSC certification or higher 3-year Culinary apprenticeship 4-5 years in a high-volume outlet.Lead cooks need to be: Open minded Flexible to work any hours Courteous Patient Self-motivated Professional Able to function under extreme pressure A team player Outgoing Profit-oriented Have a desire to better themselves and those around them.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Loud, fast paced environment, multiple tasks to be handled under time constraint. Front-line cooks will have a great deal of direct public contact. Because this is a celebrity Chef concept, cooks will be held to a higher standard than cooks at other restaurants at this property. Requires standing, walking, bending, pushing, pulling, lifting and reaching throughout the shift. Work requires ability to work from a standing position for extended periods of time. Must be able to handle a heavy business volume in a timely manner. Work requires pushing carts up to 70lbs, lifting full pots up to 100lbs, repetitive stirring, extreme hot and cold work conditions, and bending at the waist. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Apr 18, 2024
Full time
Located along Lake Tahoe in the Sierra Nevada, Harrah's and Harveys Lake Tahoe properties are the premier employer of choice. Here are just a few perks of working for Caesars Entertainment, the largest casino-entertainment company in the US. Professional and leadership development Paid breaks and a free meal during each shift PTO/FTO Access to the on-site team member gym Health and Wellness benefits after 90 days of service On-site Wellness Center and monthly health and wellness initiatives Employee Assistance Program Robust educational benefits, including tuition assistance, student loan repayment options, and access to Caesars University Optional 401(k) plan eligibility after 90 days of service Sign on bonus for select positions Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, 'Create the Extraordinary'. Our vision, 'Create spectacular worlds that immerse, inspire and connect you'. We don't perform magic; we create it with excellence. '. If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.Supervise all line and kitchen employees regardless of their station. In the absence of the Restaurant Chef and Tournants, the Lead cook is responsible for the continued overall operation of Hell's kitchen. All lead cooks should have working knowledge of all kitchen equipment and have their own toolsESSENTIAL JOB FUNCTIONS: Work in a clean and sanitary manner at all times. Ensure compliance with all company and department polices. Resolve guest concerns. Resolve team member concerns and conflicts. Maintain a safe working environment. Attendance of department meetings. Expedite during peak periods, check all food products, do a walk through prior to service, check all equipment. Prepare all menu items. Train and coach all kitchen staff. Delegate responsibility and authority to staff. Provide a motivational working environment for all team members. Have the ability to think on your feet. Order all menu items from Warehouse, Butcher shop, Bakeshop, and Garde Manger. Work in a productive manner with all F&B outlets and other departments to ensure guest satisfaction.QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Minimum 4 years cooking experience, with all aspects, Garde Manger, Baking, Butcher Shop, Cost controls etc Work requires a neat appearance with good personal hygiene. Work requires the ability to read, understand and follow recipes precisely. Ability to supervise and work hands on in various food service operations Competent cooking and knife skills. Have a solid concept of cooking methods and procedures. Some management and/ or supervisory skills. Work requires competent knowledge and compliance of local health code. Education: Must have one of the following: 2-year Culinary Degree American Culinary Federation, CSC certification or higher 3-year Culinary apprenticeship 4-5 years in a high-volume outlet.Lead cooks need to be: Open minded Flexible to work any hours Courteous Patient Self-motivated Professional Able to function under extreme pressure A team player Outgoing Profit-oriented Have a desire to better themselves and those around them.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Loud, fast paced environment, multiple tasks to be handled under time constraint. Front-line cooks will have a great deal of direct public contact. Because this is a celebrity Chef concept, cooks will be held to a higher standard than cooks at other restaurants at this property. Requires standing, walking, bending, pushing, pulling, lifting and reaching throughout the shift. Work requires ability to work from a standing position for extended periods of time. Must be able to handle a heavy business volume in a timely manner. Work requires pushing carts up to 70lbs, lifting full pots up to 100lbs, repetitive stirring, extreme hot and cold work conditions, and bending at the waist. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
GENERAL SUMMARY OF DUTIES: Responsible for the day-to-day operation of the kitchen. Operate the kitchen in a profitable manner as outlined in the annual budget. Must maintain high level of quality and professionalism at all times. EXAMPLES OF DUTIES/ESSENTIAL FUNCTIONS: (Includes, but is not limited to the following.) Monitor, train and develop employee's skills; Monitor production and quality levels of all food products, both incoming and outgoing; Must maintain proper sanitation environment to include proper use, cleaning and handling of all equipment and product; Maintain open and daily communication with staff and management; Assist the Executive Chefs and other Restaurant Chefs as needed. Develop and implement ongoing education programs for sanitation and safety; Timely execution of all responsibilities and assignments; Maintain proper uniform and nametag at all times; Carry out policies and procedures of the Silver Legacy; Regular, predictable attendance; Other job related duties as assigned. KNOWLEDGE, SKILLS, AND ABILITIES: Must be able to read, write and verbally communicate effectively in English; follow established company policies and procedures; supervise and instruct others, follow instructions, influence others, meet time requirements, work precisely and problem solve using independent judgment and decision making skills. Skill in establishing and maintaining effective working relationships with staff and guests. Must possess knowledge of use, cleaning and breakdown of equipment. Must maintain a high level of sanitation and safety. Required knowledge of all culinary departments. Maintain a high level of professionalism at all times. EDUCATION AND EXPERIENCE:Education: High school education or equivalent.Experience: 2 years plus cooking experience with some supervisory experience.Certificate/License: None required. TYPICAL WORKING CONDITIONS: Work may be performed in small areas having a 2-ft. access. Work entails various conditions of noise levels, temperature, illumination, air quality, fumes/odors, use of solvents/oils, crowding, balance and handling of sharp, hot and moving objects, slippery surfaces. Work may be performed alone, with others, around others, with verbal contact and/or face-to-face contact. Work may include shift work and extended days. Work requires knowledge and use of chemicals, electrical, mechanical and computer equipment and flame/heat generated devices. TYPICAL PHYSICAL/MENTAL DEMANDS: (May be required in order to perform the essential functions of the position). Position requires Team Member to enter & exit from the Team Member entrance which entails 4 flights of stairs (40 steps). Requires mobility to include seldom sitting, reaching overhead, bending over, crouching, kneeling, balancing and pushing/pulling of 76-100 lbs.; frequent standing, repetitive use of both hands with light and firm grasping, far/near vision acuity, depth perception, field of vision and absence of color blindness, normal hand/eye coordination and manual dexterity. Requires normal sense of smell, taste, touch and hearing. Requires the ability to distinguish letters and symbols, perform clerical tasks, compile, coordinate, analyze, synthesize, supervise and instruct; the ability to perform complex tasks to include reading, writing and math. Must be able to work with precision, follow instructions, influence others, meet time requirements, memorize, problem solve, use independent judgment and decision making skills. NOTE: This job description in no way states or implies that these are the only duties to be performed by the Employee occupying this position. This position will be required to perform any other job-related duties as assigned by the Director. The above statements are intended to describe the general nature and level of work being performed in this position. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of the position.
Apr 18, 2024
Full time
GENERAL SUMMARY OF DUTIES: Responsible for the day-to-day operation of the kitchen. Operate the kitchen in a profitable manner as outlined in the annual budget. Must maintain high level of quality and professionalism at all times. EXAMPLES OF DUTIES/ESSENTIAL FUNCTIONS: (Includes, but is not limited to the following.) Monitor, train and develop employee's skills; Monitor production and quality levels of all food products, both incoming and outgoing; Must maintain proper sanitation environment to include proper use, cleaning and handling of all equipment and product; Maintain open and daily communication with staff and management; Assist the Executive Chefs and other Restaurant Chefs as needed. Develop and implement ongoing education programs for sanitation and safety; Timely execution of all responsibilities and assignments; Maintain proper uniform and nametag at all times; Carry out policies and procedures of the Silver Legacy; Regular, predictable attendance; Other job related duties as assigned. KNOWLEDGE, SKILLS, AND ABILITIES: Must be able to read, write and verbally communicate effectively in English; follow established company policies and procedures; supervise and instruct others, follow instructions, influence others, meet time requirements, work precisely and problem solve using independent judgment and decision making skills. Skill in establishing and maintaining effective working relationships with staff and guests. Must possess knowledge of use, cleaning and breakdown of equipment. Must maintain a high level of sanitation and safety. Required knowledge of all culinary departments. Maintain a high level of professionalism at all times. EDUCATION AND EXPERIENCE:Education: High school education or equivalent.Experience: 2 years plus cooking experience with some supervisory experience.Certificate/License: None required. TYPICAL WORKING CONDITIONS: Work may be performed in small areas having a 2-ft. access. Work entails various conditions of noise levels, temperature, illumination, air quality, fumes/odors, use of solvents/oils, crowding, balance and handling of sharp, hot and moving objects, slippery surfaces. Work may be performed alone, with others, around others, with verbal contact and/or face-to-face contact. Work may include shift work and extended days. Work requires knowledge and use of chemicals, electrical, mechanical and computer equipment and flame/heat generated devices. TYPICAL PHYSICAL/MENTAL DEMANDS: (May be required in order to perform the essential functions of the position). Position requires Team Member to enter & exit from the Team Member entrance which entails 4 flights of stairs (40 steps). Requires mobility to include seldom sitting, reaching overhead, bending over, crouching, kneeling, balancing and pushing/pulling of 76-100 lbs.; frequent standing, repetitive use of both hands with light and firm grasping, far/near vision acuity, depth perception, field of vision and absence of color blindness, normal hand/eye coordination and manual dexterity. Requires normal sense of smell, taste, touch and hearing. Requires the ability to distinguish letters and symbols, perform clerical tasks, compile, coordinate, analyze, synthesize, supervise and instruct; the ability to perform complex tasks to include reading, writing and math. Must be able to work with precision, follow instructions, influence others, meet time requirements, memorize, problem solve, use independent judgment and decision making skills. NOTE: This job description in no way states or implies that these are the only duties to be performed by the Employee occupying this position. This position will be required to perform any other job-related duties as assigned by the Director. The above statements are intended to describe the general nature and level of work being performed in this position. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of the position.
GENERAL SUMMARY OF DUTIES: Responsible for the day-to-day operation of the kitchen. Operate the kitchen in a profitable manner as outlined in the annual budget. Must maintain high level of quality and professionalism at all times.EXAMPLES OF DUTIES/ESSENTIAL FUNCTIONS: (Includes, but is not limited to the following.) Monitor, train and develop employee's skills; Monitor production and quality levels of all food products, both incoming and outgoing; Must maintain proper sanitation environment to include proper use, cleaning and handling of all equipment and product; Maintain open and daily communication with staff and management; Assist the Executive Chefs and other Restaurant Chefs as needed. Develop and implement ongoing education programs for sanitation and safety; Timely execution of all responsibilities and assignments; Maintain proper uniform and nametag at all times; Carry out policies and procedures of the Silver Legacy; Regular, predictable attendance; Other job related duties as assigned. Exemplifies our core values, family style service, our mission and vision. Exemplifies our DEI (diversity, equity, inclusion) culture. Perform other job related duties as assigned.KNOWLEDGE, SKILLS, AND ABILITIES: Must be able to read, write and verbally communicate effectively in English; follow established company policies and procedures; supervise and instruct others, follow instructions, influence others, meet time requirements, work precisely and problem solve using independent judgment and decision making skills. Skill in establishing and maintaining effective working relationships with staff and guests. Must possess knowledge of use, cleaning and breakdown of equipment. Must maintain a high level of sanitation and safety. Required knowledge of all culinary departments. Maintain a high level of professionalism at all times. EDUCATION AND EXPERIENCE:Education: High School diploma or equivalent.Experience: 2 years plus cooking experience with some supervisory experience.Certificate/License: None required.TYPICAL WORKING CONDITIONS: Work may be performed in small areas having a 2-ft. access. Work entails various conditions of noise levels, temperature, illumination, air quality, fumes/odors, use of solvents/oils, crowding, balance and handling of sharp, hot and moving objects, slippery surfaces. Work may be performed alone, with others, around others, with verbal contact and/or face-to-face contact. Work may include shift work and extended days. Work requires knowledge and use of chemicals, electrical, mechanical and computer equipment and flame/heat generated devices. TYPICAL PHYSICAL/MENTAL DEMANDS: (May be required in order to perform the essential functions of the position). Position requires Team Member to enter & exit from the Team Member entrance which entails 4 flights of stairs (40 steps). Requires mobility to include seldom sitting, reaching overhead, bending over, crouching, kneeling, balancing and pushing/pulling of 76-100 lbs.; frequent standing, repetitive use of both hands with light and firm grasping, far/near vision acuity, depth perception, field of vision and absence of color blindness, normal hand/eye coordination and manual dexterity. Requires normal sense of smell, taste, touch and hearing. Requires the ability to distinguish letters and symbols, perform clerical tasks, compile, coordinate, analyze, synthesize, supervise and instruct; the ability to perform complex tasks to include reading, writing and math. Must be able to work with precision, follow instructions, influence others, meet time requirements, memorize, problem solve, use independent judgment and decision making skills.GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS: Employee is required to meet and deliver our core values, service standards, and family style service.NOTE: This job description in no way states or implies that these are the only duties to be performed by the Employee occupying this position. This position will be required to perform any other job-related duties as assigned by the Director.
Apr 18, 2024
Full time
GENERAL SUMMARY OF DUTIES: Responsible for the day-to-day operation of the kitchen. Operate the kitchen in a profitable manner as outlined in the annual budget. Must maintain high level of quality and professionalism at all times.EXAMPLES OF DUTIES/ESSENTIAL FUNCTIONS: (Includes, but is not limited to the following.) Monitor, train and develop employee's skills; Monitor production and quality levels of all food products, both incoming and outgoing; Must maintain proper sanitation environment to include proper use, cleaning and handling of all equipment and product; Maintain open and daily communication with staff and management; Assist the Executive Chefs and other Restaurant Chefs as needed. Develop and implement ongoing education programs for sanitation and safety; Timely execution of all responsibilities and assignments; Maintain proper uniform and nametag at all times; Carry out policies and procedures of the Silver Legacy; Regular, predictable attendance; Other job related duties as assigned. Exemplifies our core values, family style service, our mission and vision. Exemplifies our DEI (diversity, equity, inclusion) culture. Perform other job related duties as assigned.KNOWLEDGE, SKILLS, AND ABILITIES: Must be able to read, write and verbally communicate effectively in English; follow established company policies and procedures; supervise and instruct others, follow instructions, influence others, meet time requirements, work precisely and problem solve using independent judgment and decision making skills. Skill in establishing and maintaining effective working relationships with staff and guests. Must possess knowledge of use, cleaning and breakdown of equipment. Must maintain a high level of sanitation and safety. Required knowledge of all culinary departments. Maintain a high level of professionalism at all times. EDUCATION AND EXPERIENCE:Education: High School diploma or equivalent.Experience: 2 years plus cooking experience with some supervisory experience.Certificate/License: None required.TYPICAL WORKING CONDITIONS: Work may be performed in small areas having a 2-ft. access. Work entails various conditions of noise levels, temperature, illumination, air quality, fumes/odors, use of solvents/oils, crowding, balance and handling of sharp, hot and moving objects, slippery surfaces. Work may be performed alone, with others, around others, with verbal contact and/or face-to-face contact. Work may include shift work and extended days. Work requires knowledge and use of chemicals, electrical, mechanical and computer equipment and flame/heat generated devices. TYPICAL PHYSICAL/MENTAL DEMANDS: (May be required in order to perform the essential functions of the position). Position requires Team Member to enter & exit from the Team Member entrance which entails 4 flights of stairs (40 steps). Requires mobility to include seldom sitting, reaching overhead, bending over, crouching, kneeling, balancing and pushing/pulling of 76-100 lbs.; frequent standing, repetitive use of both hands with light and firm grasping, far/near vision acuity, depth perception, field of vision and absence of color blindness, normal hand/eye coordination and manual dexterity. Requires normal sense of smell, taste, touch and hearing. Requires the ability to distinguish letters and symbols, perform clerical tasks, compile, coordinate, analyze, synthesize, supervise and instruct; the ability to perform complex tasks to include reading, writing and math. Must be able to work with precision, follow instructions, influence others, meet time requirements, memorize, problem solve, use independent judgment and decision making skills.GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS: Employee is required to meet and deliver our core values, service standards, and family style service.NOTE: This job description in no way states or implies that these are the only duties to be performed by the Employee occupying this position. This position will be required to perform any other job-related duties as assigned by the Director.
Employment Type: Full time Shift: Day Shift Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Apr 18, 2024
Full time
Employment Type: Full time Shift: Day Shift Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Employment Type: Full time Shift: Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Apr 18, 2024
Full time
Employment Type: Full time Shift: Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Apr 17, 2024
Full time
Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Apr 17, 2024
Full time
Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Description Joining the Wallick Senior Living team as the Executive Chef is your opportunity to make an impact in the daily lives of our senior residents. At Wallick, we take our mission of opening doors to homes, opportunity, and hope seriously through providing exceptional, mission driven care. Come be a part of building the nursing team in our BRAND-NEW building, Meadow Valley, set to open summer of 2024. Specifics: This is a full time, salaried position . Flexibility is required. Benefits: Pay on-demand (access your money as you earn it) Paid Parental Leave Health, Dental and Vision insurance within two weeks Free meals Company provided uniforms Gym membership or Fitness equipment reimbursement Company paid life and long-term disability insurance Voluntary life, short-term disability, accident, critical illness, and hospital indemnity coverage Paid time off & Holiday Pay 401(k) with a company match after 90 days Tuition reimbursement Employee Referral Bonus Working at Wallick Communities: Diversity, equity, inclusion, plus belonging. Four impactful words. One powerful and transformative journey. Here at Wallick, we know that when we invest in the equity of each group, all groups benefit. It's not about one person, one idea, nor any one action. It's about what we can accomplish together. Join us and work towards creating an inclusive and diverse workforce experience at Wallick. About your role as Executive Chef: In accordance with the Wallick Mission and Values, you will be enhancing our culinary services in our Assisted Living and Memory Care Communities with a focus on the resident, ensuring they are provided nutritious and high-quality meals to our residents. The Executive Chef will report to the Executive Director. This position will work a flexible schedule to meet the needs of the residents. Your Responsibilities as an Executive Chef on our team: Responsible for management of day-to-day operations of the kitchen to include staffing, training, budgeting, and forecasting. Oversight and supervision of all kitchen staff and servers for day to day and long-term operations to include hiring, training, and developing associates. Responsible for ensuring menu quality, consistency and creativity are at the highest level while maximizing resources. Oversee all production of food. Maintain visibility to customers, soliciting/requesting feedback on food quality and responds to guest concerns appropriately and professionally to resolve any issues. Assure that adequate supplies are maintained. Maintain kitchen equipment. Maintains Kitchen, Walk Ins, Dry Storage to acceptable sanitation requirements. Maintain control of the yearly budget for payroll for the Food Service Department. Staying current on industry trends and techniques. Review and approval of all Food Service invoices for accuracy. Maintain and use approved vendors for services and supplies. Assist with development and implementation of culinary standards, guidelines, and procedures company wide. Accountable for meeting or exceeding all State and company sanitation requirements. About You: You have great customer service skills, and are flexible, compassionate, and dependable. Previous experience working in an Assisted Living or Memory Care Community is a plus, but all are encouraged to apply! You also have: Associate degree in culinary arts or related field from an accredited college or university. 3 or more years of culinary leadership experience in independent or assisted living is desirable or, 3 or more years' experience as a culinary leader with growing responsibility. Must meet State Board of Health requirements. Must understand safety procedures. Effective verbal and written communication skills to work with all levels of co-workers, residents, family members and business partners. Ability to read, analyze and interpret reports. Ability to respond to inquiries or complaints from internal and external sources. Must be proficient using Microsoft Office. Effective in making complex decisions requiring a high degree of judgment. Knowledge of all phases of food administration, cost control and familiarity of all food service required. Ability to understand and analyze Budget & P&L Statements. Proven leadership and critical thinking skills required. Must possess excellent customer service and employee relations skills. About Wallick: Wallick Communities gives low-income families, single parents, and senior citizens a place called "home" - thanks to five decades of experience in developing, building, managing and overseeing affordable multi-family housing and assisted-living communities across the mid-west. 55 years serving our communities 24,000+ residents call our community's home 9 states and growing 1000+ associates 92% associate engagement score Wallick Mission: Opening doors to homes, opportunity, and hope. Wallick Values: Our Values flow directly from our Mission and set the expectation for how all associates work together. These values are: Care Character Collaboration
Apr 16, 2024
Full time
Description Joining the Wallick Senior Living team as the Executive Chef is your opportunity to make an impact in the daily lives of our senior residents. At Wallick, we take our mission of opening doors to homes, opportunity, and hope seriously through providing exceptional, mission driven care. Come be a part of building the nursing team in our BRAND-NEW building, Meadow Valley, set to open summer of 2024. Specifics: This is a full time, salaried position . Flexibility is required. Benefits: Pay on-demand (access your money as you earn it) Paid Parental Leave Health, Dental and Vision insurance within two weeks Free meals Company provided uniforms Gym membership or Fitness equipment reimbursement Company paid life and long-term disability insurance Voluntary life, short-term disability, accident, critical illness, and hospital indemnity coverage Paid time off & Holiday Pay 401(k) with a company match after 90 days Tuition reimbursement Employee Referral Bonus Working at Wallick Communities: Diversity, equity, inclusion, plus belonging. Four impactful words. One powerful and transformative journey. Here at Wallick, we know that when we invest in the equity of each group, all groups benefit. It's not about one person, one idea, nor any one action. It's about what we can accomplish together. Join us and work towards creating an inclusive and diverse workforce experience at Wallick. About your role as Executive Chef: In accordance with the Wallick Mission and Values, you will be enhancing our culinary services in our Assisted Living and Memory Care Communities with a focus on the resident, ensuring they are provided nutritious and high-quality meals to our residents. The Executive Chef will report to the Executive Director. This position will work a flexible schedule to meet the needs of the residents. Your Responsibilities as an Executive Chef on our team: Responsible for management of day-to-day operations of the kitchen to include staffing, training, budgeting, and forecasting. Oversight and supervision of all kitchen staff and servers for day to day and long-term operations to include hiring, training, and developing associates. Responsible for ensuring menu quality, consistency and creativity are at the highest level while maximizing resources. Oversee all production of food. Maintain visibility to customers, soliciting/requesting feedback on food quality and responds to guest concerns appropriately and professionally to resolve any issues. Assure that adequate supplies are maintained. Maintain kitchen equipment. Maintains Kitchen, Walk Ins, Dry Storage to acceptable sanitation requirements. Maintain control of the yearly budget for payroll for the Food Service Department. Staying current on industry trends and techniques. Review and approval of all Food Service invoices for accuracy. Maintain and use approved vendors for services and supplies. Assist with development and implementation of culinary standards, guidelines, and procedures company wide. Accountable for meeting or exceeding all State and company sanitation requirements. About You: You have great customer service skills, and are flexible, compassionate, and dependable. Previous experience working in an Assisted Living or Memory Care Community is a plus, but all are encouraged to apply! You also have: Associate degree in culinary arts or related field from an accredited college or university. 3 or more years of culinary leadership experience in independent or assisted living is desirable or, 3 or more years' experience as a culinary leader with growing responsibility. Must meet State Board of Health requirements. Must understand safety procedures. Effective verbal and written communication skills to work with all levels of co-workers, residents, family members and business partners. Ability to read, analyze and interpret reports. Ability to respond to inquiries or complaints from internal and external sources. Must be proficient using Microsoft Office. Effective in making complex decisions requiring a high degree of judgment. Knowledge of all phases of food administration, cost control and familiarity of all food service required. Ability to understand and analyze Budget & P&L Statements. Proven leadership and critical thinking skills required. Must possess excellent customer service and employee relations skills. About Wallick: Wallick Communities gives low-income families, single parents, and senior citizens a place called "home" - thanks to five decades of experience in developing, building, managing and overseeing affordable multi-family housing and assisted-living communities across the mid-west. 55 years serving our communities 24,000+ residents call our community's home 9 states and growing 1000+ associates 92% associate engagement score Wallick Mission: Opening doors to homes, opportunity, and hope. Wallick Values: Our Values flow directly from our Mission and set the expectation for how all associates work together. These values are: Care Character Collaboration
Description Joining the Wallick Senior Living team as the Executive Chef is your opportunity to make an impact in the daily lives of our senior residents. At Wallick, we take our mission of opening doors to homes, opportunity, and hope seriously through providing exceptional, mission driven care. Come be a part of building the nursing team in our BRAND-NEW building, Meadow Valley, set to open summer of 2024. Specifics: This is a full time, salaried position . Flexibility is required. Benefits: Pay on-demand (access your money as you earn it) Paid Parental Leave Health, Dental and Vision insurance within two weeks Free meals Company provided uniforms Gym membership or Fitness equipment reimbursement Company paid life and long-term disability insurance Voluntary life, short-term disability, accident, critical illness, and hospital indemnity coverage Paid time off & Holiday Pay 401(k) with a company match after 90 days Tuition reimbursement Employee Referral Bonus Working at Wallick Communities: Diversity, equity, inclusion, plus belonging. Four impactful words. One powerful and transformative journey. Here at Wallick, we know that when we invest in the equity of each group, all groups benefit. It's not about one person, one idea, nor any one action. It's about what we can accomplish together. Join us and work towards creating an inclusive and diverse workforce experience at Wallick. About your role as Executive Chef: In accordance with the Wallick Mission and Values, you will be enhancing our culinary services in our Assisted Living and Memory Care Communities with a focus on the resident, ensuring they are provided nutritious and high-quality meals to our residents. The Executive Chef will report to the Executive Director. This position will work a flexible schedule to meet the needs of the residents. Your Responsibilities as an Executive Chef on our team: Responsible for management of day-to-day operations of the kitchen to include staffing, training, budgeting, and forecasting. Oversight and supervision of all kitchen staff and servers for day to day and long-term operations to include hiring, training, and developing associates. Responsible for ensuring menu quality, consistency and creativity are at the highest level while maximizing resources. Oversee all production of food. Maintain visibility to customers, soliciting/requesting feedback on food quality and responds to guest concerns appropriately and professionally to resolve any issues. Assure that adequate supplies are maintained. Maintain kitchen equipment. Maintains Kitchen, Walk Ins, Dry Storage to acceptable sanitation requirements. Maintain control of the yearly budget for payroll for the Food Service Department. Staying current on industry trends and techniques. Review and approval of all Food Service invoices for accuracy. Maintain and use approved vendors for services and supplies. Assist with development and implementation of culinary standards, guidelines, and procedures company wide. Accountable for meeting or exceeding all State and company sanitation requirements. About You: You have great customer service skills, and are flexible, compassionate, and dependable. Previous experience working in an Assisted Living or Memory Care Community is a plus, but all are encouraged to apply! You also have: Associate degree in culinary arts or related field from an accredited college or university. 3 or more years of culinary leadership experience in independent or assisted living is desirable or, 3 or more years' experience as a culinary leader with growing responsibility. Must meet State Board of Health requirements. Must understand safety procedures. Effective verbal and written communication skills to work with all levels of co-workers, residents, family members and business partners. Ability to read, analyze and interpret reports. Ability to respond to inquiries or complaints from internal and external sources. Must be proficient using Microsoft Office. Effective in making complex decisions requiring a high degree of judgment. Knowledge of all phases of food administration, cost control and familiarity of all food service required. Ability to understand and analyze Budget & P&L Statements. Proven leadership and critical thinking skills required. Must possess excellent customer service and employee relations skills. About Wallick: Wallick Communities gives low-income families, single parents, and senior citizens a place called "home" - thanks to five decades of experience in developing, building, managing and overseeing affordable multi-family housing and assisted-living communities across the mid-west. 55 years serving our communities 24,000+ residents call our community's home 9 states and growing 1000+ associates 92% associate engagement score Wallick Mission: Opening doors to homes, opportunity, and hope. Wallick Values: Our Values flow directly from our Mission and set the expectation for how all associates work together. These values are: Care Character Collaboration
Apr 16, 2024
Full time
Description Joining the Wallick Senior Living team as the Executive Chef is your opportunity to make an impact in the daily lives of our senior residents. At Wallick, we take our mission of opening doors to homes, opportunity, and hope seriously through providing exceptional, mission driven care. Come be a part of building the nursing team in our BRAND-NEW building, Meadow Valley, set to open summer of 2024. Specifics: This is a full time, salaried position . Flexibility is required. Benefits: Pay on-demand (access your money as you earn it) Paid Parental Leave Health, Dental and Vision insurance within two weeks Free meals Company provided uniforms Gym membership or Fitness equipment reimbursement Company paid life and long-term disability insurance Voluntary life, short-term disability, accident, critical illness, and hospital indemnity coverage Paid time off & Holiday Pay 401(k) with a company match after 90 days Tuition reimbursement Employee Referral Bonus Working at Wallick Communities: Diversity, equity, inclusion, plus belonging. Four impactful words. One powerful and transformative journey. Here at Wallick, we know that when we invest in the equity of each group, all groups benefit. It's not about one person, one idea, nor any one action. It's about what we can accomplish together. Join us and work towards creating an inclusive and diverse workforce experience at Wallick. About your role as Executive Chef: In accordance with the Wallick Mission and Values, you will be enhancing our culinary services in our Assisted Living and Memory Care Communities with a focus on the resident, ensuring they are provided nutritious and high-quality meals to our residents. The Executive Chef will report to the Executive Director. This position will work a flexible schedule to meet the needs of the residents. Your Responsibilities as an Executive Chef on our team: Responsible for management of day-to-day operations of the kitchen to include staffing, training, budgeting, and forecasting. Oversight and supervision of all kitchen staff and servers for day to day and long-term operations to include hiring, training, and developing associates. Responsible for ensuring menu quality, consistency and creativity are at the highest level while maximizing resources. Oversee all production of food. Maintain visibility to customers, soliciting/requesting feedback on food quality and responds to guest concerns appropriately and professionally to resolve any issues. Assure that adequate supplies are maintained. Maintain kitchen equipment. Maintains Kitchen, Walk Ins, Dry Storage to acceptable sanitation requirements. Maintain control of the yearly budget for payroll for the Food Service Department. Staying current on industry trends and techniques. Review and approval of all Food Service invoices for accuracy. Maintain and use approved vendors for services and supplies. Assist with development and implementation of culinary standards, guidelines, and procedures company wide. Accountable for meeting or exceeding all State and company sanitation requirements. About You: You have great customer service skills, and are flexible, compassionate, and dependable. Previous experience working in an Assisted Living or Memory Care Community is a plus, but all are encouraged to apply! You also have: Associate degree in culinary arts or related field from an accredited college or university. 3 or more years of culinary leadership experience in independent or assisted living is desirable or, 3 or more years' experience as a culinary leader with growing responsibility. Must meet State Board of Health requirements. Must understand safety procedures. Effective verbal and written communication skills to work with all levels of co-workers, residents, family members and business partners. Ability to read, analyze and interpret reports. Ability to respond to inquiries or complaints from internal and external sources. Must be proficient using Microsoft Office. Effective in making complex decisions requiring a high degree of judgment. Knowledge of all phases of food administration, cost control and familiarity of all food service required. Ability to understand and analyze Budget & P&L Statements. Proven leadership and critical thinking skills required. Must possess excellent customer service and employee relations skills. About Wallick: Wallick Communities gives low-income families, single parents, and senior citizens a place called "home" - thanks to five decades of experience in developing, building, managing and overseeing affordable multi-family housing and assisted-living communities across the mid-west. 55 years serving our communities 24,000+ residents call our community's home 9 states and growing 1000+ associates 92% associate engagement score Wallick Mission: Opening doors to homes, opportunity, and hope. Wallick Values: Our Values flow directly from our Mission and set the expectation for how all associates work together. These values are: Care Character Collaboration
Executive Pastry Chef-Dominique Ansel Currently one location at Caesar Palace The shop is located at the main Casino floor and averages 1000 transactions per day. Annual revenue target is $7.5 Mio. A second location will open later this year at a different location within the Caesar's framework in the city. The large, 4500 sq foot state of the art central production kitchen is located at Caesars Palace Current staffing consists of 2 pastry chefs, 2 lamination chefs and 15 bakers. Experience from the fine dining spectrum of pastry and bakery. Has the know-how in effectively and efficiently running an upscale pastry and bakery kitchen. The chef of this kitchen must be up to date on pastry and bakery trends. Excellent training, coaching and people development skills are necessary to succeed in this role. Open minded, approachable, forward thinking, team player, can do type of attitude, service with passion are the key elements we're looking for.JOB SUMMARY:To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily 'BUZZ' sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 3-5years Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Apr 14, 2024
Full time
Executive Pastry Chef-Dominique Ansel Currently one location at Caesar Palace The shop is located at the main Casino floor and averages 1000 transactions per day. Annual revenue target is $7.5 Mio. A second location will open later this year at a different location within the Caesar's framework in the city. The large, 4500 sq foot state of the art central production kitchen is located at Caesars Palace Current staffing consists of 2 pastry chefs, 2 lamination chefs and 15 bakers. Experience from the fine dining spectrum of pastry and bakery. Has the know-how in effectively and efficiently running an upscale pastry and bakery kitchen. The chef of this kitchen must be up to date on pastry and bakery trends. Excellent training, coaching and people development skills are necessary to succeed in this role. Open minded, approachable, forward thinking, team player, can do type of attitude, service with passion are the key elements we're looking for.JOB SUMMARY:To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily 'BUZZ' sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 3-5years Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
JOB SUMMARY: Supervises and coordinates activities of Chefs, Cooks and other workers engaged in preparing and cooking. ESSENTIAL JOB FUNCTIONS: Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and employee; addressing complaints and resolving problems. Check and schedule staff to operate at peak efficiency at all times, calls in additional personnel in emergencies, authorizes overtime if warranted by unexpected business or dismisses them earlier if business is slow, being careful at all times to conserve labor costs Attempts to strengthen knowledge of operation at all times, not only pertaining to production but also management. Observe and enforce objectives, policies, standards, and procedures as set forth by the Executive Chef. Insists on personnel cleanliness and proper department of all employees under his/her supervision or working areas under his/her supervision. He/she keeps a close watch over all materials used with a view for eliminating waste and spoilage. Assures that soiled or damaged serving utensils are not put to use. Also checks all ice boxes to be certain that foods are properly rotated. Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Gives instructions to cooking personnel in fine points of cooking. Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions. Assumes responsibility for kitchen in absence of Executive Chef. Maintains time and payroll records for kitchen operations. Directly responsible for overall sanitation and cleanliness of kitchen and kitchen areas. Supports and maintains Caesar's courtesy guidelines. Promotes outstanding guest relations. Performs other duties as assigned. Creates and ensures a fun-filled, entertaining and exciting environment where the flawless delivery and execution of service excellence is paramount. Serves as a dynamic, positive leader, while fostering teamwork, employee morale, motivation and open communication. Acts as a role model and coach while developing employees using a consistent, approachable demeanor and clearly articulating expectations. Ensures that team members clearly understand and are held accountable for their performance expectations. Provides appropriate recognition and rewards to individuals and groups when consistent superior performance is attained. Works as a change agent to improve and streamline department operations, through the continuous assessment of policies and procedures, work processes and program effectiveness and value. Demonstrates excellent facilitator skills in resolving conflicts between different points of view. Demonstrates leadership skills in determining a vision, aligns and inspires the team to achieve the vision. Coordinates with other departments to ensure total guest satisfaction and efficient operations in a safe, friendly, comfortable environment, by well-trained, motivated employees. Recommends and implements change to improve overall employee and guest satisfaction. Participates in the financial operating and capital planning processes and makes recommendations that achieve desired financial results. Establishes and endorses the business objectives, ethics and values of Caesar's Entertainment Inc. in accordance with the Code of Commitment. The term 'management? includes duties such as interviewing; training; selecting and adjusting rates of pay and hours of work; directing the work of employees; maintaining production; appraising employees' productivity and efficiency for purposes of recommending promotions or other changes (evaluations); handling employees' grievances and complaints; disciplining employees; planning work; providing for safety and security; and monitoring or implementing legal compliance matters. Recommends disciplinary action or disciplines employees. Qualifications: EMPLOYEE BENEFITS INCLUDE: Vacation Time Full Benefits (Health, Medical, Dental, Vision and 401k) Uniforms Tuition Reimbursement Advancement Opportunities EDUCATION/SKILLS/EXPERIENCE: High school diploma or general education degree (GED). A degree from a certified food service program, apprenticeship, culinary school, or equivalent. Ten years (10) of food service experience in a high volume food operation. Fine dining and pastry. Thorough knowledge of food products standard recipes and proper preparation. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Must be able to move in and around the casino floor. Must be able to respond calmly and handle many customers' demands in a fast paced environment. Must be able to bend, stoop, crouch, kneel, twist, balance and work at a desk when performing clerical functions. Respond to visual and aural cues. Must be able to tolerate areas containing secondary smoke. Able to handle more than one function at a time by being will organized and pay attention to detail. Must be able to work the following equipment: computer, phones, copier, 10 key adding machine, and typewriter. Must have manual dexterity to operate the computer and necessary office equipment. Must be willing to travel. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary.As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability
Apr 14, 2024
Full time
JOB SUMMARY: Supervises and coordinates activities of Chefs, Cooks and other workers engaged in preparing and cooking. ESSENTIAL JOB FUNCTIONS: Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and employee; addressing complaints and resolving problems. Check and schedule staff to operate at peak efficiency at all times, calls in additional personnel in emergencies, authorizes overtime if warranted by unexpected business or dismisses them earlier if business is slow, being careful at all times to conserve labor costs Attempts to strengthen knowledge of operation at all times, not only pertaining to production but also management. Observe and enforce objectives, policies, standards, and procedures as set forth by the Executive Chef. Insists on personnel cleanliness and proper department of all employees under his/her supervision or working areas under his/her supervision. He/she keeps a close watch over all materials used with a view for eliminating waste and spoilage. Assures that soiled or damaged serving utensils are not put to use. Also checks all ice boxes to be certain that foods are properly rotated. Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Gives instructions to cooking personnel in fine points of cooking. Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions. Assumes responsibility for kitchen in absence of Executive Chef. Maintains time and payroll records for kitchen operations. Directly responsible for overall sanitation and cleanliness of kitchen and kitchen areas. Supports and maintains Caesar's courtesy guidelines. Promotes outstanding guest relations. Performs other duties as assigned. Creates and ensures a fun-filled, entertaining and exciting environment where the flawless delivery and execution of service excellence is paramount. Serves as a dynamic, positive leader, while fostering teamwork, employee morale, motivation and open communication. Acts as a role model and coach while developing employees using a consistent, approachable demeanor and clearly articulating expectations. Ensures that team members clearly understand and are held accountable for their performance expectations. Provides appropriate recognition and rewards to individuals and groups when consistent superior performance is attained. Works as a change agent to improve and streamline department operations, through the continuous assessment of policies and procedures, work processes and program effectiveness and value. Demonstrates excellent facilitator skills in resolving conflicts between different points of view. Demonstrates leadership skills in determining a vision, aligns and inspires the team to achieve the vision. Coordinates with other departments to ensure total guest satisfaction and efficient operations in a safe, friendly, comfortable environment, by well-trained, motivated employees. Recommends and implements change to improve overall employee and guest satisfaction. Participates in the financial operating and capital planning processes and makes recommendations that achieve desired financial results. Establishes and endorses the business objectives, ethics and values of Caesar's Entertainment Inc. in accordance with the Code of Commitment. The term 'management? includes duties such as interviewing; training; selecting and adjusting rates of pay and hours of work; directing the work of employees; maintaining production; appraising employees' productivity and efficiency for purposes of recommending promotions or other changes (evaluations); handling employees' grievances and complaints; disciplining employees; planning work; providing for safety and security; and monitoring or implementing legal compliance matters. Recommends disciplinary action or disciplines employees. Qualifications: EMPLOYEE BENEFITS INCLUDE: Vacation Time Full Benefits (Health, Medical, Dental, Vision and 401k) Uniforms Tuition Reimbursement Advancement Opportunities EDUCATION/SKILLS/EXPERIENCE: High school diploma or general education degree (GED). A degree from a certified food service program, apprenticeship, culinary school, or equivalent. Ten years (10) of food service experience in a high volume food operation. Fine dining and pastry. Thorough knowledge of food products standard recipes and proper preparation. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Must be able to move in and around the casino floor. Must be able to respond calmly and handle many customers' demands in a fast paced environment. Must be able to bend, stoop, crouch, kneel, twist, balance and work at a desk when performing clerical functions. Respond to visual and aural cues. Must be able to tolerate areas containing secondary smoke. Able to handle more than one function at a time by being will organized and pay attention to detail. Must be able to work the following equipment: computer, phones, copier, 10 key adding machine, and typewriter. Must have manual dexterity to operate the computer and necessary office equipment. Must be willing to travel. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary.As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability
Come join awinning team Harrah'sPhiladelphia Casino and Racetrack has been ranked in the Top 10Work Places by four years in a row and was the Number 1 Top Work Place in thePhiladelphia area for 2016 Our award winning team is on a mission to inspire grownups to playand we want you to come join the fun. With over 100,000 square feet of non-stopgaming action, the casino features over 2,400 slots machines, live racingoverlooking the Delaware River, 6 restaurants, and live entertainment Consistently demonstrates superior customer service skills to external and internal guests by displaying Spotlight on Service behaviors. Maintains upbeat, positive attitude, friendly and helpful demeanor, positive energy and enthusiasm from one interaction to the next. Utilizes smiles and frequent eye contact and friendly tone of voice to project warmth and friendliness. Anticipates needs of the guest and provides fast, flawless service. Executes all service programs to assure prioritization of service to very best guests. Checks for satisfaction and properly uses the Service Recovery process to resolve problems when they exist. Promotes Total Rewards programs and Total Rewards registration and membership. Provides a warm farewell and thanks guests for visiting. Promotes Caesars and always projects Caesars in a positive light to guests.Understands and responds to internal customers needs. Communicates in a friendly, respectful and understandable manner. Politely gives consistent, timely and accurate information and finds answer when unsure. Meets expected service delivery times as defined by departments service standards or as required by receiver of service or goods. Is a team player, cooperates with employees within the department as well as other departments. Speaks positively about the company, co-workers and customers. Possess knowledge of Cantonese-style cooking techniques and recipes. Cooks all food orders, including meat, fish, poultry, and related items in a quick, timely and accurate manner. Responsible for checking and ensuring an adequate supply of foods & seasonings at work station. Recognizes and corrects any product discrepancies and variations in quality, standards and specifications. Effectively coaches and assists other Cooks and Cook Intermediates in food product preparation Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. Broil, saute, steam, fry, poach, grill and prepare any and all foods needed for the guests orders. Prepares desserts, entrees, soups, and other foods of medium complexity according to directions. Reads food orders from the kitchen printer, prepares it and serves the food in an attractive manner, consistent with the recipes and plating guides. Operates steamer, oven, slicer and other cooking equipment; and controls food production to include Flattop, Fryer, and proper cooking times and temperatures. Ensures cleanliness of food preparation areas, by wiping down workstation and utensils before and after each assignment. Follows safety rules and keeps work area clean & orderly. Maintains and rotates dated food stock. Breaks down workstations, cleans & restocks. Maintains a clean and sanitary work environment as required by the Delaware County Health Department. Opens food service outlets in a timely fashion as instructed. Must be able to work various shifts and hours to include holidays and weekends. Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies. Qualifications:High school diploma or equivalent; Culinary Arts education preferred. Minimum of three years of restaurant cook experience required. Required to take and pass a Food Service Sanitation course within ninety (90) days of accepting the position.Literacy and fluency in Cantonese preferred Demonstrates Cantonese-style wok cooking and knowledge in Cantonese sauces, spices, and thickening agentsAbility to correctly lift and transport objects weighing up to 50 lbs.Ability to work a minimum of 8 hours with appropriate mobility and enduranceAbility to work flexible time periods as required of a cook in a casino environmentAbility to recognize different cooking oils and their cooking temperaturesAbility to use knives, other hand-held instruments and other food preparation equipmentMust have a sense of urgency to serve customers properlyAbility to portion, prepare and present meat, poultry and fishAdditional skills required for Cantonese-style cookingAbility to perform all duties of Specialty Cook IntermediateMust be able to obtain and maintain PA Harness license. Physical / Mental Demands: Is able to work in smoke filled environment, and is able to sit and stand for prolonged periods of time. Physically mobile with reasonable accommodations including the ability to lift up to 50 lbs., and the ability to push, pull, reach, bend, twist, stoop and stack. Excellent oral and written communication skills.Must be fluent and literate in English. Must present a well-groomed appearance.Must be able to respond calmly and make rational decisions when required.Must be able to listen and respond to visual and aural cues. Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality.DisclaimerThis is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments). Theperks are countless here at Harrah's Philadelphia Casino and Racetrack Benefit Options: Medical, Dental, Vision, Life Insurance, 401K FREE 24/7 Employee Cafeteria Free Parking for all employees Septa Public transportation drops riders off directly on property Employee Bonus Program Internal Promotion Opportunities Value in Diversity Excelling in Communication to ALL Employees Tuition Reimbursement program Stick with Harrah's, and you can go places. Just climb aboard the mostprogressive career building system in the industry and hold on as CaesarsEntertainment helps you get where you want to be. With programs such as tuitionreimbursement, Exploring Supervisory Opportunities, and the company-wideinternal job posting system, you'll have every opportunity to turn your job atHarrah's into something more. CaesarsEntertainment, Inc. is an Equal Employment Opportunity employer. All qualifiedapplicants will receive consideration for employment without regard to race,national origin, gender, age, religion, disability, sexual orientation, veteranstatus, or marital status.
Apr 14, 2024
Full time
Come join awinning team Harrah'sPhiladelphia Casino and Racetrack has been ranked in the Top 10Work Places by four years in a row and was the Number 1 Top Work Place in thePhiladelphia area for 2016 Our award winning team is on a mission to inspire grownups to playand we want you to come join the fun. With over 100,000 square feet of non-stopgaming action, the casino features over 2,400 slots machines, live racingoverlooking the Delaware River, 6 restaurants, and live entertainment Consistently demonstrates superior customer service skills to external and internal guests by displaying Spotlight on Service behaviors. Maintains upbeat, positive attitude, friendly and helpful demeanor, positive energy and enthusiasm from one interaction to the next. Utilizes smiles and frequent eye contact and friendly tone of voice to project warmth and friendliness. Anticipates needs of the guest and provides fast, flawless service. Executes all service programs to assure prioritization of service to very best guests. Checks for satisfaction and properly uses the Service Recovery process to resolve problems when they exist. Promotes Total Rewards programs and Total Rewards registration and membership. Provides a warm farewell and thanks guests for visiting. Promotes Caesars and always projects Caesars in a positive light to guests.Understands and responds to internal customers needs. Communicates in a friendly, respectful and understandable manner. Politely gives consistent, timely and accurate information and finds answer when unsure. Meets expected service delivery times as defined by departments service standards or as required by receiver of service or goods. Is a team player, cooperates with employees within the department as well as other departments. Speaks positively about the company, co-workers and customers. Possess knowledge of Cantonese-style cooking techniques and recipes. Cooks all food orders, including meat, fish, poultry, and related items in a quick, timely and accurate manner. Responsible for checking and ensuring an adequate supply of foods & seasonings at work station. Recognizes and corrects any product discrepancies and variations in quality, standards and specifications. Effectively coaches and assists other Cooks and Cook Intermediates in food product preparation Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. Broil, saute, steam, fry, poach, grill and prepare any and all foods needed for the guests orders. Prepares desserts, entrees, soups, and other foods of medium complexity according to directions. Reads food orders from the kitchen printer, prepares it and serves the food in an attractive manner, consistent with the recipes and plating guides. Operates steamer, oven, slicer and other cooking equipment; and controls food production to include Flattop, Fryer, and proper cooking times and temperatures. Ensures cleanliness of food preparation areas, by wiping down workstation and utensils before and after each assignment. Follows safety rules and keeps work area clean & orderly. Maintains and rotates dated food stock. Breaks down workstations, cleans & restocks. Maintains a clean and sanitary work environment as required by the Delaware County Health Department. Opens food service outlets in a timely fashion as instructed. Must be able to work various shifts and hours to include holidays and weekends. Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies. Qualifications:High school diploma or equivalent; Culinary Arts education preferred. Minimum of three years of restaurant cook experience required. Required to take and pass a Food Service Sanitation course within ninety (90) days of accepting the position.Literacy and fluency in Cantonese preferred Demonstrates Cantonese-style wok cooking and knowledge in Cantonese sauces, spices, and thickening agentsAbility to correctly lift and transport objects weighing up to 50 lbs.Ability to work a minimum of 8 hours with appropriate mobility and enduranceAbility to work flexible time periods as required of a cook in a casino environmentAbility to recognize different cooking oils and their cooking temperaturesAbility to use knives, other hand-held instruments and other food preparation equipmentMust have a sense of urgency to serve customers properlyAbility to portion, prepare and present meat, poultry and fishAdditional skills required for Cantonese-style cookingAbility to perform all duties of Specialty Cook IntermediateMust be able to obtain and maintain PA Harness license. Physical / Mental Demands: Is able to work in smoke filled environment, and is able to sit and stand for prolonged periods of time. Physically mobile with reasonable accommodations including the ability to lift up to 50 lbs., and the ability to push, pull, reach, bend, twist, stoop and stack. Excellent oral and written communication skills.Must be fluent and literate in English. Must present a well-groomed appearance.Must be able to respond calmly and make rational decisions when required.Must be able to listen and respond to visual and aural cues. Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality.DisclaimerThis is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments). Theperks are countless here at Harrah's Philadelphia Casino and Racetrack Benefit Options: Medical, Dental, Vision, Life Insurance, 401K FREE 24/7 Employee Cafeteria Free Parking for all employees Septa Public transportation drops riders off directly on property Employee Bonus Program Internal Promotion Opportunities Value in Diversity Excelling in Communication to ALL Employees Tuition Reimbursement program Stick with Harrah's, and you can go places. Just climb aboard the mostprogressive career building system in the industry and hold on as CaesarsEntertainment helps you get where you want to be. With programs such as tuitionreimbursement, Exploring Supervisory Opportunities, and the company-wideinternal job posting system, you'll have every opportunity to turn your job atHarrah's into something more. CaesarsEntertainment, Inc. is an Equal Employment Opportunity employer. All qualifiedapplicants will receive consideration for employment without regard to race,national origin, gender, age, religion, disability, sexual orientation, veteranstatus, or marital status.
Unit Description: Sodexo is seeking a Food Production Manager 3 for Southern New Hampshire Medical Center located in Nashua, NH . In this role you will directly oversee a team of 12 culinary professionals, responsible for preparing 3 meals/day out of 2 kitchens for patient room service as well as provide food service for internal catering and the cafeteria. The Manager will work approximately 9am-7pm, and the closing shift (to 8:30pm) every other Wednesday and every other weekend. We are seeking someone who is comfortable being in a leadership role and motivating others, but also has the team mentality of jumping in to cook or assist where needed! The Health System is committed to the improvement, maintenance and preservation of the health of people in the greater Nashua area. For over a century, Southern New Hampshire Medical Center has grown right along with the Gate City. Located in the heart of downtown Nashua, the Medical Center today has a medical staff of over 500 primary and specialty care providers. The hospital is now housed on two Nashua campuses and continues its 125-year tradition of providing innovative health programs and preventive health resources to the community. The successful candidate will: oversee day-to-day operations and successfully coordinate all required tasks through frontline staff deliver high quality food services including retail, catering and patient meal management operations develop and maintain effective employee, customer, and client relationships initiate plans for improvments and/or enhancements to existing systems (ordering, food production, handling & safety) ensure HACCP, regulatory and standards compliance; have daily interaction with patients, their families and clinical team to ensure patient satisfaction operate within allocated budget ensure Sodexo standards are met Is this opportunity right for you? We are looking for candidates who: have a proven track record in successful kitchen management in a busy enviornment Serve as a role model for the kitchen staff by demonstrating knowledge of proper sanitation, food preparation and presentation are experienced with menu planning and development, as well as inventory management can manage multiple priorities while maintaining high quality customer service facilitate open communication with the team and provide a supportive work enviornment prioritize tasks and exhibit flexibility to take on additional responsibilities as needed Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Not the job for you? We offer Food Service Management positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Food Service Management jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great career in food service management. With benefits including schedules that encourage work-life balance and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. Employees who work in Healthcare and Seniors are required to be fully vaccinated against COVID-19 as a term and condition of employment, absent a legally required exception, and are required to report their vaccination status and upload proof of vaccination via an online portal. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Mar 31, 2024
Full time
Unit Description: Sodexo is seeking a Food Production Manager 3 for Southern New Hampshire Medical Center located in Nashua, NH . In this role you will directly oversee a team of 12 culinary professionals, responsible for preparing 3 meals/day out of 2 kitchens for patient room service as well as provide food service for internal catering and the cafeteria. The Manager will work approximately 9am-7pm, and the closing shift (to 8:30pm) every other Wednesday and every other weekend. We are seeking someone who is comfortable being in a leadership role and motivating others, but also has the team mentality of jumping in to cook or assist where needed! The Health System is committed to the improvement, maintenance and preservation of the health of people in the greater Nashua area. For over a century, Southern New Hampshire Medical Center has grown right along with the Gate City. Located in the heart of downtown Nashua, the Medical Center today has a medical staff of over 500 primary and specialty care providers. The hospital is now housed on two Nashua campuses and continues its 125-year tradition of providing innovative health programs and preventive health resources to the community. The successful candidate will: oversee day-to-day operations and successfully coordinate all required tasks through frontline staff deliver high quality food services including retail, catering and patient meal management operations develop and maintain effective employee, customer, and client relationships initiate plans for improvments and/or enhancements to existing systems (ordering, food production, handling & safety) ensure HACCP, regulatory and standards compliance; have daily interaction with patients, their families and clinical team to ensure patient satisfaction operate within allocated budget ensure Sodexo standards are met Is this opportunity right for you? We are looking for candidates who: have a proven track record in successful kitchen management in a busy enviornment Serve as a role model for the kitchen staff by demonstrating knowledge of proper sanitation, food preparation and presentation are experienced with menu planning and development, as well as inventory management can manage multiple priorities while maintaining high quality customer service facilitate open communication with the team and provide a supportive work enviornment prioritize tasks and exhibit flexibility to take on additional responsibilities as needed Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Not the job for you? We offer Food Service Management positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Food Service Management jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great career in food service management. With benefits including schedules that encourage work-life balance and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. Employees who work in Healthcare and Seniors are required to be fully vaccinated against COVID-19 as a term and condition of employment, absent a legally required exception, and are required to report their vaccination status and upload proof of vaccination via an online portal. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.