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Culinary Operations Manager

2 months ago

Nashville, Tennessee, United States Compass Group USA Full time
Job Summary

The Culinary Operations Manager (Executive Chef) is a key leadership position responsible for overseeing all aspects of culinary operations in a large hospital account. This role requires a strong focus on maintaining a safe and sanitary work environment for staff, while also ensuring the delivery of high-quality food products to patients and staff.

Key Responsibilities
  • Develop and implement regular and modified menus that meet company standards
  • Lead the preparation of all food by the kitchen staff, ensuring adherence to standardized recipes, portioning, and presentation standards
  • Complete and utilize daily production worksheets and waste log sheets to optimize food production and minimize waste
  • Taste completed meals to ensure quality and make adjustments as needed
  • Train kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on company and regulatory standards
  • Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas
  • Ensure that kitchen staff follows and completes schedules as assigned
  • Maintain inventory of food and non-food supplies to stay within established guidelines while ensuring vital products are available when needed
  • Make decisions regarding the utilization of leftover food products, staying within company guidelines
  • Align with federal, state, and local health and sanitation regulations and department sanitation procedures, as evidenced through local health department and third-party audits
  • Visit patients on assigned nursing units or areas to ensure that every patient is visited by a member of the management or professional team at least once during their hospital stay
  • Follow facility, department, company, and Compass safety policies and procedures, including occurrence reporting
  • Participate in departmental meetings, staff development, and professional programs, as appropriate
Preferred Qualifications
  • One of the following preferred: Degree in Culinary Arts or culinary certificate, Bachelor's Degree in Hospitality or related field
  • Minimum of three to five years of culinary/kitchen management experience, depending on formal degree or training
  • Catering experience a plus
  • High volume, sophisticated foodservice operations experience - helpful
  • Institutional and batch cooking experiences
  • Hands-on chef experience a must
  • Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
  • Must be experienced with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the Internet
  • Must be willing to participate in patient satisfaction programs/activities
  • ServSafe certified - highly desirable