Executive Chef
Company: Trinity Health
Location: Silver Spring
Posted on: April 22, 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. Associated topics: commercial, commercial
kitchen, corporate kitchen, culinary, grill chef, head chef, lead,
pastry, pizza chef, sous
Keywords: Trinity Health, Aspen Hill , Executive Chef, Hospitality & Tourism , Silver Spring, Maryland
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