SUMMARY: This position will manage the day to day operations for food production forretail, patient meal service and catering. This includes the following: overseeing purchasing, storeroom functions, assist in menu planning, pre and post pricing ofretail items, maintain standardized recipes,forecasting production, compliance with all healthcare and food safety mandates, includingCMS, Title 22, FDA food code and CRFC, maintain sanitary and safe working environment, training of staff, ensures quality and timeliness of production, adjusts PARS with fluctuating volumes, participates in PI as assigned. Directreports include: storeroom staff, buyer, culinary staff and catering staff, ensure proper documentation is maintained for food safety standards and employee documentation. Responsible for hiring, scheduling, coaching, disclipline and performance evaluations of directreports.
REQUIREMENTS: Bachelors Degree in Hotel Restaurant Management or Food Service Management or related field from an accredited college or Associates Degree in Culinary Arts with certificate is required. Food Safety Manager Certificate is required and an American Culinary Federation as a Certified Chef de Cuisine (CCR) or a Certified Executive Chef (CEC) is preferred. A minimum of 3 years Management is required or a minimum of 7 years of Supervisory experience. Experience in volume cooking in a Healthcare Food Service Operation is preferred.
POSITION DETAILS: Full Time, Exempt, 80 hours per pay period. Must be available to work all shifts as well as Holiday and Weekend Coverage.
Job Reference #: 3382