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**Executive Chef Manager**, **Director of Food and Nutrition Services**

2 months ago

West Des Moines, Iowa, United States ABM SERVICES Full time

**Job Summary**

ABM Services is seeking an experienced and skilled Executive Chef Manager to join our team. As a key member of our Food and Nutrition Services department, you will be responsible for assisting the Director of Food and Nutrition Services in leading the team to achieve exceptional customer satisfaction.

**Key Responsibilities:**

  • Assist the Director of Food and Nutrition Services in providing direction, motivation, and guidance to the Food and Nutrition Services team to meet or exceed customer satisfaction standards.
  • Represent ABM Services in a professional manner and maintain a positive relationship with customers, administrative leadership, and internal department directors and staff.
  • Develop, facilitate, and monitor customer service improvement initiatives and suggest new methods to enhance service quality.
  • Complete all required reports in a timely manner and present information in a neat and professional format.
  • Monitor training programs to ensure compliance and completion within given time frames and conduct in-service training as required.
  • Follow Universal Precautions/Infection Control Procedures and maintain confidentiality of patient information.
  • Be a proactive member of the leadership team and regularly attend department management team meetings to contribute to decision-making processes.
  • Develop and coach production and retail associates to ensure their fullest potential is reached and conduct performance evaluations.
  • Report all pertinent feedback to the Food and Nutrition/Dining Services Director in a timely manner.
  • Implement established department procedures and programs to meet goals and ensure a clean and safe environment.
  • Monitor production, sanitation, and safety, and identify problems to direct staff to take corrective action.
  • Develop and implement cleaning schedules, complete sanitation inspections, and develop reports for the Food and Nutrition/Dining Services Director.
  • Ensure temperature records are maintained per policy and procedure for food, coolers/freezers, dish machine, and pot and pan sanitizing solution log.
  • Teach production staff basic techniques as well as advanced cooking techniques as required and ensure that all food meets ABM Services standards.
  • Plan menus for and execute display cooking on a pre-established schedule and conduct quality service audits and sanitation checklists to ensure quality and satisfaction levels are meeting and exceeding expectations.
  • Resolve operational problems and look for opportunities to improve operations.
  • Maintain an up-to-date food item and recipe file and train all production staff in its use.
  • Ensure work assignments, daily and weekly work schedules meet department and facility needs.
  • Assist the Director in ensuring all ABM Services systems are in place.
  • Assist with and promote departmental TQM/Customer Service Initiatives.
  • Implement disciplinary process in accordance with hospital standards.
  • Maintain a safe work environment for all internal and external customers.
  • Work with suppliers to evaluate new products and ensure best value products are purchased.
  • Supervise and coordinate catered functions and prepare special items.
  • Ensure all food passes quality and taste tests, is served in an attractive manner, and that temperatures are maintained throughout service.
  • Ensure that foods are properly stored following HACCP standards and consistently monitor leftovers and plan for storage and use.
  • Ensure that portion control is used and maintained in all service areas.
  • Maintain all retail standards including food quality, presentation, variety, and temperatures.
  • Ensure that all retail staff offer outstanding customer service and that retail standards are in place.
  • Maintain and improve standards of sanitation, safety, and security and ensure regulatory standards are met on a daily basis.
  • Instruct and demonstrate to employees the use, care, and maintenance of equipment and report equipment failure and document corrective action.
  • Participate in facility community service events or volunteer work in the community.
  • Complete duties as assigned by the Food and Nutrition/Dining Services Director.
  • Able to respond to emergencies at night and on weekends as required.
  • Able to handle varying workloads and meet changing deadlines as necessary.
  • Remain current concerning sanitation guidelines.
  • Practice up-to-date cooking techniques and implement in the department.
  • Knowledge of Word Processing, Spreadsheets, and other assorted business software.
  • Able to accurately review and process data and attend to detail.
  • Able to establish priorities, work independently, and accomplish objectives without supervision.
  • Able to handle and resolve problems.
  • Verbal and interpersonal skills necessary to interact effectively with co-workers and vendors.
  • Works in a team environment interacting with a variety of departments.
  • Establishes and maintains cooperative working relationships and treats others courteously and with respect.
  • Able to communicate effectively in both written and verbal formats.
  • Able to work effectively within union contract.
  • Possesses excellent customer service skills.
  • May be required to travel via automobile to meetings.