Team Leader II Executive Chef

BestCare   •  

Omaha, NE

Industry: Healthcare

  •  

8 - 10 years

Posted 37 days ago

Job Details:

  • Bachelor's Degree
    • Purpose of Job
      • Responsible for supervising assigned areas within the Food and Nutrition Services departments including Food Production, Cafeteria, Catering, Room Service, the Call Center and Off Site Events to provide outstanding service to patients, visitors, guests and staff.
    • Job Requirements
      • Education
        • Bachelors Degree required, preferably in Culinary, Hospitality, Business, or nutrition-related field or the equivalent of 10 years working experience in these fields.

      • Experience
        • 7 - 10 years previous supervisory experiencerequired, preferably in Food and Nutrition Services or Hospitality.
        • Participation in National or Local Professional Network Associations to keep up with current trends in all aspects of food required.

      • License/Certifications
        • Certification in ServSafe Food Protection Manager required.
        • American Culinary Federation Certification preferred.

      • Skills/Knowledge/Abilities
        • Knowledge of Hazard Analysis & Critical Control Points (HACCP) required.
        • Knowledge of universal precautionary guidelines of food safety, sanitation procedures, and communicable diseases required.
        • Knowledge of Joint Commission on Accreditation of Healthcare Organizations required.
        • Knowledge of food service regulatory compliance to include county, city and state health codes required.
        • Skilled in food production and retail sales required.
        • Skilled in planning, delegation, time-management, and problem-solving required.
        • Skilled in computer systems to include Microsoft Office (Word, Excel and Outlook) and CBORD required, LAWSON preferred.
        • Strong verbal communication skills for positive interaction with staff and customers required.
        • Excellent organizational skills with effective ability to impact training, efficiency, quality and productivity.
        • Ability to effectively hire and coach the skills required to build a diverse culinary team.
        • Able to read, write, and comprehend various written reports and documents required.
        • Requires the ability to provide transportation to other campus and/or work-related locations within a reasonable timeframe.

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