Executive Chef

Food Service Manager

Provides overall management and direction to the food production and food storage operations. Provides leadership and managerial support in planning, organizing, staffing and controlling the day to day operational functions related to food production. Participates with other supervisors and managers in planning and standardizing programmatic, operational changes and cost saving initiatives. Responsible for hiring, scheduling, and evaluating staff under their direct supervision. Performs sanitation, safety, quality and security checks to ensure that department standards, policies and procedures, and local/state/federal regulations are upheld and Regulatory Requirements are maintained. In the absence of higher management, monitors and supervises all food service areas. Collaborates closely with the other managers and supervisors in planning special functions and menus for the Cafeterias, Catering as well as Patient Meal service.

Job Accountabilities: Management of Food Production and Purchasing Operations Stays current on changes in products, procedures, equipment and customer trends in the food service/hospitality industry, recommending pertinent changes for areas of responsibility. Oversees the food production and purchasing operations. Assesses food production operations and implements any corrective actions needed to improve function, service, and cleanliness. Organizes and designs production documents and new work processes as needed. Ensures quality service measures are implemented, routine monitors are performed, and identified quality problems are corrected. Monitors the food production forecasting system and modifies it as needed to increase accuracy and reduce waste.

Safety and Compliance Ensures the department and staff are inspection ready at all times to maintain accreditation and compliance with County, State and Federal regulations. Manages and maintains adequate disaster supplies to meet regulations. Reinforces proper food handling techniques with all food production employees and provides training as needed. Ensures department maintains all safety and sanitation standards. Assures patient safety, privacy and confidentiality as required by Health Insurance Portability and Accountability Act (HIPAA).

Menu Design and Planning Designs and implements patient and retail menus, ensuring production staff are trained on the requirements. Develops new standardized recipes and presentation standards to meet the nutrition goals and needs of patients cafeteria patrons, and catering customers.

Management of Human Resources Recruits, interviews, hires, orients, schedules, supervises, and evaluates food production and storeroom staff. Conducts staff meetings and in-service training. Assesses staff competency. Provides and documents coaching and corrective action when staff performance does not meet department and facility expectations and policies.

Department Support Assists in achieving department financial goals related to food production operations and overall profit/loss of the department. Delivers high standards of customer service and satisfaction. Participates in patient and customer rounding, creating action plans when needed. Provides service recovery visits with patients as needed. Maintains department records, reports and files as required.

Education: Equivalent experience will be accepted in lieu of the required degree or diploma. Associate's: Culinary Arts or equivalent education/experience OR Other: Chef Certification OR Other: Formal culinary training

Certification & Licensure: SS-Serve Save Certified Certified Dietary Manager

Typical Experience: 5 years recent relevant experience

Skills and Knowledge: Ability to lead and motivate staff in the fulfillment of departmental goals. Ability to instruct in all phases of culinary activity and lead change processes. Desire and inclination to interact with all patrons, guests and patients to determine food preferences and the success of assigned food programs. Applied knowledge of food production and delivery processes. Customer service skills. Marketing and promotion skills. Shared profit and loss responsibility and accountability. Computer Skills: Microsoft Office, relevant food service applications (such as Food Service Suite, and Micros), and browsing the internet. Computer Skills: CBORD Food Service Suite Knowledge of maintaining a safe food environment including proper cleaning procedures and various equipment. Ability to interpret a variety of data and instructions, furnished in written, oral, diagram, or schedule form. Possesses written and verbal communications skills to communicate with staff, supervisors, patients, and other hospital personnel. Knowledge of Hazard Analysis Critical Control Point (HACCP) guidelines and procedures

Physical Activities and Requirements: See required physical demands, mental components, visual activities & working conditions at the following link: Job Requirements

Job Shift: Varied

Schedule: Full Time

Days of the Week: Variable

Weekend Requirements: As Needed

Benefits: Yes

Unions: No

Position Status: Exempt

Weekly Hours: 40

Employee Status: Regular

Sutter Health is an equal opportunity employer EOE/M/F/Disability/Veterans.

Pay Range is $39.57 to $59.35 / hour The salary range for this role may vary above or below the posted range as determined by location. This range has not been adjusted for any specific geographic differential applicable by area where the position may be filled. Compensation takes into account several factors including but not limited to a candidate's experience, education, skills, licensure and certifications, department equity, training and organizational needs. Base pay is just one piece of the total rewards program offered by Sutter Health. Eligible roles also qualify for a comprehensive benefits package.