Senior Executive Chef

at Mercy Health Corporation (Mercyhealth) in Rockford, Illinois, United States

Job Description

Overview

This is a system wide position which covers 6 hospitals within our organization. Performs daily kitchen duties to provide a safe, clean, and sanitized environment for our patients, residents, customers, and partners with quality service in mind. Prepares and plans foods according to menu, order, diet, and standardized recipe and portion control. Prepares food to be palatable appetizing and attractive. Utilizes leftovers avoiding waste. Properly labels and dates food products for storage. Maintains a clean and sanitized work area. Has the ability to work in a fast paced environment. Oversees all food production and ordering needs. Performs other duties as assigned.
Responsibilities

ESSENTIAL DUTIES AND RESPONSIBILITIES
Supervises daily job duties of area personnel. Monitors adherence of sanitation standards for department. Conducts monthly Sanitation/Safety/Maintenance Audit and follows-up by assigning cleaning and initiating Engineering work requests. Ensures adherence of effective sanitation and infection control procedures according to state and local agencies standards and regulations.
Be present for Joint Commission and Health Department visits
Attends mandatory in-services and completes PLC per Health System policy.
Develops menus, creates and tests recipes as well as develops practices to ensure all food is presented with culinary flair
Monitors production of food preparation and presentation to ensure optimal goal of serving the customer.
Oversees standardization of menus for patients and retail.
Routinely seeks out input from all areas of the kitchen, clinical staff, patients and customers to improve or generate new menu ideas and presentation
Monitors equipment and storage areas to ensure operation, sanitation, safety and security practices are being maintained at all times
Work hand in hand with production, supervisory staff, in development of cafeteria specials (all locations), menus, as well as catering menus and development. In addition, Meals on Wheels menu development. In general, all food purchasing and production being done with an emphasis on utilizing fresh product wherever possible.
Assists in planning menus for patients and develops and implements menus for retail and special functions. Determines production quantities and ensures availability of product without overproduction
Demonstrates and monitors adherence with HACCP standards.
Monitors effective utilization of unused portions to maintain quality and reduce food costs.
Assists Food Services Supervisor in performance reviews, training and developing staff to ensure retention of most effective employees by assessing needs and addressing performance and behavior strength/weakness through the timely use of coaching, feedback, , corrective actions, and termination procedures of staff.
Engage in activities that promote revenue
Oversees receiving of supplies to ensure quality and quantity meet established standards and specifications.
Assists with ordering supplies in the absence of the Executive Chef
Monitors food waste, cost and portion control throughout the various points of service throughout the department; gives instructions to workers as to size of portions and methods of garnishing. Monitors effective utilization of unused portions to maintain quality and reduce food costs while maintaining and achieving excellent ratings on patient and customer satisfaction surveys.
Oversees the production staff to ensure food is prepared according to recipe. Devises special dishes and develops standardized recipes. Recognizes and adopts the appropriate menus and recipes to the specific needs of the patient population and demonstrates knowledge of specific issues directly related to age of patient population.
Routinely seeks out input from all areas of the kitchen, clinical staff, patients and customers to improve or generate new menu ideas and presentation. Works with staff to create motivated and supportive environment with the ultimate goal of serving customers.
Communicate and administer personnel programs and procedures of areas in accordance with approved policies.
Assist with interviewing cook candidates for openings and make hiring recommendations . Ensure that new employees are properly oriented and are aware of the performance expectations for their position.
Observe and test foods to determine if they have been cooked sufficiently
Assists with ordering supplies and replacement equipment
Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
Monitors production staff to ensure department safety and sanitation regulations are followed
Fills in for cooks as needed
Excellent customer service skills needed
Works well on a team and on their own
Assist in budget planning and capital projec

CULTURE OF... For full info follow application link.

EOE&AA/M/F/Vet/Disabled. Mercy is an equal employment opportunity employer functioning under Affirmative Action Plans.