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Hospital Kitchen Operations Manager

2 months ago

Kansas City, Missouri, United States Morrison Healthcare Full time

Job Summary:

Executive Chef II is responsible for overseeing kitchen operations, maintaining a safe and sanitary work environment, and preparing or directing the preparation of meals in accordance with corporate programs and guidelines.

Key Responsibilities:

  • Plans regular and modified menus according to established guidelines and culinary best practices.
  • Follows standardized recipes, portioning, and presentation standards to ensure high-quality meals.
  • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and regulatory standards.
  • Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas to ensure a clean and safe environment.
  • Maintains inventory of food and non-food supplies to stay within established guidelines while ensuring necessary products are available when needed.
  • Makes decisions regarding the utilization of leftover food products, staying within Company guidelines.
  • Complies with federal, state, and local health and sanitation regulations and department sanitation procedures.
  • Visits patients on assigned nursing units or areas to ensure every patient is visited by a member of the management or professional team.
  • Follows facility, department, and Company safety policies and procedures, including occurrence reporting.
  • Participates in departmental meetings, staff development, and professional programs as appropriate.

Preferred Qualifications:

  • A.S. or equivalent experience in culinary arts or a related field.
  • Minimum of three to five years of progressive culinary/kitchen management experience, depending on formal degree or training.
  • Extensive catering experience is a plus.
  • High-volume, complex foodservice operations experience is highly desirable.
  • Institutional and batch cooking experiences are beneficial.
  • Hands-on chef experience is a must.
  • Comprehensive 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 is highly desirable.