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Executive Chef Supervisor

2 months ago

College Station, Texas, United States CommonSpirit Health Full time
Job Summary

We are seeking an experienced Executive Chef Supervisor to join our team at CommonSpirit Health. As a key member of our management team, you will be responsible for overseeing the operational needs of our food services department, ensuring the highest level of quality and customer satisfaction.

Key Responsibilities
  • Department Operations: Maintain and administer established department operational systems, provide for the operational needs of staff, and contribute to the development of new operational systems.
  • Team Leadership: Directs storeroom clerk and cooks, provides for the operational needs of these positions, and collaborates in implementing and sustaining infection control practices.
  • Communication: Maintains communication with patients, staff, and customers regarding the level of services they receive from Nutrition Services staff.
  • Staff Management: Maintains adequate staffing for daily needs, recruits, hires, and manages the performance of staff, assigns staff and workload, and respects changing priorities in daily operations.
  • Menu Development: Collaborates in the process of menu development for patient, cafeteria, and catering services.
  • People Management: Manages collaboratively and coaches others to achieve optimal performance, delegates effectively, praises/rewards contributions, defines clear roles and responsibilities, sets goals, and leads initiatives.
  • Empowerment and Delegation: Shares authority and responsibility with others to move decision making and accountability downward through the organization.
  • Patient/Customer Focus: Ensures that the patient/customer perspective is a driving force behind our actions and business decisions.
  • Leading Through Mission, Vision & Values: Keeps the organization's mission, vision, and values at the forefront of associate decision making and action.
  • Building Trust: Interacts with others in a way that gives them confidence in one's intentions and those of the organization.
  • Technical Competence: Demonstrates breadth and/or depth of professional/technical skills and capabilities required for position.
  • Conflict Management: Understands how to anticipate, recognize, and deal effectively with existing or potential conflicts.
  • Kitchen Management: Knowledge of proper care and maintenance of kitchen areas, ensures sanitation, safety, and compliance standards are met.
  • Food and Nutrition Services: Knowledge of applicable laws, rules, and regulations governing Food and Nutrition Services.
  • Budgeting: Knowledge of organization's budget process and ability to apply policies and practices for planning and administering a budget.
  • Food Distribution: Knowledge of care and maintenance of food and related equipment for delivering of meals.
  • Supplier Evaluations and Certification: Knowledge of supplier selection and evaluation standards, processes, and methods.
Qualifications
  • Experience: Four (4) years of experience in food services, two (2) years of hospital nutrition experience.
  • Education: Associate of Arts degree.
  • Licensure: Certified Dietary Manager (CDM) or Registered Dietitian Nutritionist required, unless otherwise required by State or local health code.