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Food Service Director

2 months ago

Memphis, Tennessee, United States Regional One Health Full time
Job Summary

We are seeking a highly skilled and experienced Executive Chef to join our team at Regional One Health. As a key member of our Food and Nutrition department, you will be responsible for overseeing all food production areas, ensuring the highest quality food services are provided to our patients, staff, and visitors.

Key Responsibilities
  • Food Production and Quality Control
    • Develop and implement standardized recipes, portioning, and presentation standards to ensure consistency and quality in all food items.
    • Conduct daily production worksheets, opening/closing checklists, temperature logs, and food waste log sheets to monitor and improve food production processes.
  • Menu Planning and Inventory Management
    • Plan and coordinate food orders, thaw-pull, advanced component production, and daily food preparation lists based on published cycle menus.
    • Manage inventory levels, ensure accurate ordering, receiving, storage, and perpetual inventory control to meet hospital and regulatory requirements.
  • Staff Supervision and Development
    • Supervise and train production staff in food preparation, equipment operation, and maintenance, as well as food safety and sanitation procedures.
    • Evaluate staff performance, provide feedback, and work with the Executive Chef to complete staff reviews and initiate personnel actions as needed.
  • Communication and Collaboration
    • Communicate effectively with department and hospital staff, visitors, and vendors to coordinate and implement food service activities.
    • Collaborate with the Executive Chef and other department leaders to ensure seamless operations and achieve departmental goals.
  • Regulatory Compliance and Quality Assurance
    • Ensure compliance with hospital, Department of Health, State, and other regulatory requirements related to food safety, sanitation, and quality control.
    • Conduct regular inspections of dietary areas and equipment to ensure compliance with instructions, regulatory, sanitary, and safety requirements.
Requirements
  • Education and Experience
    • Associate's Degree in Culinary Arts or equivalent education/experience in food services, restaurant management, or a related field.
    • Minimum 8 years of experience in high-volume food service and/or in restaurants, with at least 2 years of operational leadership experience.
  • Certifications and Skills
    • ServSafe Management Certification preferred.
    • Strong leadership, communication, and problem-solving skills.
    • Ability to work in a fast-paced environment and prioritize multiple tasks and responsibilities.