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Executive Chef

2 months ago


Oak Bluffs, Massachusetts, United States Partners Healthcare System Full time

Job Summary:

The Partners Healthcare System is seeking a highly skilled and experienced Culinary Director to join our team. As a key member of our Food and Nutrition Services department, the Culinary Director will be responsible for overseeing the daily food production operations, supervising a team of production employees, and ensuring the highest quality of food served to our patients and staff.

Key Responsibilities:

  • Evaluate training needs and requirements for the department, then create training sessions that will meet the needs of the food handlers.
  • Fulfill scheduled shifts as necessary, taking food production staff shifts when gaps form due to vacation, personal, or other leaves.
  • Establish and continually monitor specifications for all food products used or served in the hospital.
  • Develop, implement, and continually monitor quality control/quality assurance procedures for Nutrition Services according to professional, legal, accreditation, and hospital requirements.
  • Establish and maintain pricing procedures for the staff, cafeteria, and other applicable special functions in accordance with hospital policy.
  • Perform food purchasing and maintain orderly storeroom functions and personnel.
  • Interview, select, train/orient, and assign food preparation staff.
  • Revise and refresh patient menus and review dietary requirements of the institution with clinical staff and other concerned individuals.
  • Plan and order food daily for preparation and processing, as required for the day and/or for future meals considering the operations required, the personnel available, their skills, and scheduled flow of work.
  • Plan and revise cafeteria menus to take advantage of leftovers when possible.
  • Manage food waste to minimize losses and report discarded food during weekly leadership meetings.
  • Develop and implement policies, procedures, and methods for food productions, in consultation with administrative staff, to achieve high-quality, cost-effective meals.
  • Direct maintenance of departmental facilities, equipment, supplies, and materials to promote efficiency, health, comfort, and safety of patients and staff.
  • Maintain department records, reports, and files as required.
  • Maintain established hospital and departmental policies and procedures, objectives, confidentiality, quality improvement program, compliance, safety, infection control, and environmental standards.
  • Maintain professional growth and development through attendance at seminars, workshops, conferences, or in-services, professional affiliations, or journals to stay abreast of current trends in the field of expertise.
  • Meet annual competency and retraining requirements. Ensure staff meets annual competency and retraining requirements.

Requirements:

  • Degree in Culinary Arts, Food Services Management, or Advanced academic training preferred.
  • Serve Safe Certification Manager, Mass Food Allergy Certification required or within one month of hire required.
  • BLS and Choke Saver training completed within 30 days of hiring.
  • Minimum of five (3-5) years' experience as an Executive Chef or in a Leadership role in the Kitchen setting or similar experience in a higher education operation or hospitality setting required.
  • Demonstrated supervisory/leadership, interpersonal, and organizational skills required.