Executive Chef
Company: Trinity Health
Location: Silver Spring
Posted on: April 18, 2024
Job Description:
Employment Type:Full timeShift:Day ShiftDescription:POSITION
PURPOSEUnder the general direction of the General Manager, Food &
Nutrition Services, the Executive Chef is responsible for the
oversight and day-to-day culinary operations of the Regional Health
Ministry's (RHM) Food & Nutrition Services (FANS) Department with a
Total Managed Volume typically ranging from $500,000 to $2,000,000.
The Executive Chef is responsible for successfully coordinating and
directing all culinary functions, quality control/improvement and
culinary personnel within the department as assigned and Helps
develop and maintain a culinary integrity program in a single
campus environment.Trains and develops existing kitchen staff and
develops and cultivates further talent to drive excellence through
staff training and engagement. The Executive Chef leads by
demonstration through proper cooking techniques and possesses a
working knowledge of regulatory and food safety/sanitation
practices and principles based on HAACP, Health Department, Joint
Commission and THS standards. - The Executive Chef coordinates the
day-to-day food production and is responsible for the quality,
preparation and presentation of all menu items while maintaining a
high level of food quality utilizing THS standards and systems. - -
- The Executive Chef also interacts, engages and coordinates
efforts with clinical dietitians to ensure optimal patient care as
well as co-develop and promote wellness, educational and community
initiatives.Under the direction of the General Manager, FANS, works
collaboratively with all levels of FANS leadership and management
team disciplines at RHMs and within the region. Develops and
implements plans and implementation processes that support Trinity
Health and RHM FANS goals, objectives, strategies, policies, and
procedures. - Ensures cost reduction targets and productivity
improvement objectives are met, while cultivating service/product
quality and customer satisfaction. - - Ensures the General Manager
is kept abreast of issues or problems impacting program
efficiencies and effectiveness. - Attracts, develops and trains
talent to ensure program quality, sustainability, long-term growth,
and development. The Executive Chef leads by exemplifying the
mission, vision and values of Trinity Health and the Regional
Health Ministry.ESSENTIAL FUNCTIONSKnows, understands,
incorporates, and demonstrates the Trinity Health Mission, Vision,
and Values in behaviors, practices, supports and endorses senior
leadership decisions, goals, objectives, and strategies.Oversees
the day-to-day management of the culinary and sanitation activities
for the FANS department and ensures program service support
objectives are met. Provides a work environment that fosters
positive energy, creativity, and teamwork among associates across
all functional areas. Provides operational and technical support to
RHM FANS management stakeholders in support of the overall
management of FANS programs. - Develops, implements and coordinates
within the RHM:
- Implementation of core program systems (Menus, Food
Formularies, Cleaning Practices, auditing tools, competencies,
etc.)Participates in monthly budget reviews with the Regional
Manager and RHM stakeholders to identify budget variances; and
prepares related reports for senior management review. -Keeps the
General Manager informed of issues affecting program costs, service
capabilities, effectiveness and efficiencies, as well as issues
noted during Performance Improvement audits in areas of
responsibility. Presents findings and recommendations for
improvement to the General Manager.Meets with direct reports and
support staff, as required, to review overall culinary operations
goals/objectives, to address shortfalls and open issues and to
encourage open dialogue for suggested process improvements.
Outlines expectations, accountabilities, and measurables used in
determining success.Develops and administers Program Quality
Evaluations and reviews Patient and Customer Satisfaction Survey
scores for discrepancies and overall customer satisfaction for
FANS. Prepares Performance Improvement Plans (PIP) where necessary
to resolve customer satisfaction issues and address program quality
deficiencies in the culinary area(s).Interviews, hires, trains,
appraises, counsels, and supervises staff; handles disciplinary
actions. Reviews and approves expense reports and holds direct
reports accountable to Trinity Health and THS policies and
procedures. - Reviews hiring justifications to ensure financial
cost saving merit. -Ensures timely completion of annual performance
appraisals; addresses associate problems and issues related to
their work or environment. Fosters the development of diverse teams
at all levels as appropriate and outlines annual skills
development, career growth opportunities and improvement objectives
with direct reports. Establishes and monitors progress on
objectives and takes the necessary actions to resolve and prevent
recurring issues. Provides the necessary leadership and oversight
in cases where disciplinary action or termination is warranted.
-Manages multiple projects and tasks in a fast paced environment
and possesses the ability to adapt to change. - Demonstrates the
ability to develop a project plan for major projects with
milestones to determine schedule of deliverables to advance project
outcomes. -Participates in Trinity Health FANS regional Advisory
councils to develop best in class programs and identifying best
practices; driving change to positively affect operational,
financial, and service performance at the RHM.Maintains a working
knowledge of applicable Federal, State and local laws/regulations;
the Trinity Health Integrity and Compliance Program and Code of
Conduct; as well as other policies and procedures in order to
ensure adherence in a manner that reflects honest, ethical and
professional behavior.Ensures all aspects and standards for
departmental operations including but not limited to all culinary
functions and standards, Patient/Retail Production and Catering and
Retail operations as assigned are adhered to. Leads and ensures
that all areas function in a compliant, optimal and efficient
manner that ensures patient and customer satisfactionEnsures the
existence of effective quality improvement programs within the
department, as assigned, inclusive of the food borne illness,
safety and infection control aspects in the appropriately assigned
areas of the department.Ensures all cash handling policies are
followed appropriately as assigned and that all cash is accounted
for.Ensures that all menus are reviewed annually (Patient, Retail,
etc.) and adjusted according to patient/customer preference. -
Works with assigned clinical nutrition staff to ensure that
Nutrient Analysis for all menus are accurate and updated as
needed.Ensures that all catered functions are approved, planned and
executed per policy in a timely fashion with a customer centered
focus. -Ensures safe conditions and procedures are followed at all
times to minimize/eliminate workman's compensation claims and
create a safe working environment for all Food & Nutrition
colleagues.Displays the ability to plan and direct food production
personnel regarding type and quantity of food to be prepared and
any special techniques to be employed for modified diets. - Ensures
that all menu items follow a THS approved recipe and that all
recipes are accessible to culinary staff.Maintains accurate and
appropriate records as required.Demonstrates a cost-conscious
attitude to time usage and consistently makes the best use of
time.May handle additional duties and responsibilities as needed or
assigned.MINIMUM QUALIFICATIONSCompletion of an accredited culinary
institution program or equivalent degree and a minimum of three to
five years progressive experience in the general culinary or
healthcare foodservice management field or an equivalent
combination of education and work experience. -Ability to work
effectively in a diverse, collaborative, and team oriented
culture.Ability to develop methodologies for collecting and
analyzing relevant data; to audit program processes; monitor
quality; identify, problems and their root causes, and make
recommendations for improvement.Excellent leadership, analytical,
organizational, planning, delegation, coaching, communication
(verbal, written and interpersonal), and computer (MS Word, Excel,
Outlook, PowerPoint) skills; with a continuous improvement mindset
and ability to challenge conventional thinking at all levels of the
organization.A personal presence characterized by a sense of
honesty, integrity, and caring with the ability to inspire and
motivate others to promote the philosophy, mission, vision, goals,
and values of Trinity Health.Ability to be a self-starter and
independent worker able to manage multiple conflicting priorities
and demands.Ability to delegate responsibilities effectively and
provide regular follow up to ensure objectives is met.PHYSICAL /
MENTAL REQUIREMENTS AND WORKING CONDITIONS -Works in a
well-lighted, well-ventilated area. - -Occasionally exposed to
normal food service conditions such as noise, heat and humidity.
-TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of
our guiding behaviors and as stewards of Trinity Health, our pledge
is to deliver culinary, nutritional and hospitality excellence in a
compassionate and innovative manner to all we serve across our
ministry.TRINITY HEALTH MISSION STATEMENT AND GUIDING BEHAVIORS
-Mission: We serve together in Trinity Health, in the spirit of the
Gospel, to heal body, mind and spirit, to improve the health of our
communities and to steward the resources entrusted to us.The
Guiding Behaviors are the behaviors necessary for all of us to
achieve our Vision. They are:We support each other in serving our
patients and communities. We communicate openly, honestly,
respectfully and directly. We are fully present. We are all
accountable. We trust and assume goodness in intentions. We are
continuous learners.Our Commitment to Diversity and Inclusion
-Trinity Health is one of the largest not-for-profit, Catholic
healthcare systems in the nation. Built on the foundation of our
Mission and Core Values, we integrate diversity, equity, and
inclusion in all that we do. Our colleagues have different lived
experiences, customs, abilities, and talents. Together, we become
our best selves. A diverse and inclusive workforce provides the
most accessible and equitable care for those we serve. Trinity
Health is an Equal Opportunity Employer. All qualified applicants
will receive consideration for employment without regard to race,
color, religion, sex, sexual orientation, gender identity, national
origin, disability, status as a protected veteran, or any other
status protected by law.
Keywords: Trinity Health, Aspen Hill , Executive Chef, Accounting, Auditing , Silver Spring, Maryland
Didn't find what you're looking for? Search again!
Loading more jobs...