Executive Chef

Summary

Position Summary
Manages the Food Service cooks to ensure the following: receipt, storage, preparation, serving of food, and the sanitation of work areas and equipment for National Jewish Health. Follows guidelines, standards and procedures established by the department to safeguard the health of the staff, patients and visitors. Manages all aspects of catering services, controls costs and stays within the established budget.

Essential Duties

1. Manages/supervises and develops an effective staff: providing effective communication, leadership, guidance and resources. Determines staff qualifications and competency: recruits, interviews, selects, hires, trains, orients, mentors, evaluates, coaches, counsels, and disciplines, and rewards. 
2. Manages and monitors quality, accuracy and presentation of food production and service for patients, cafeteria customers, school meal program, and all catering functions.
3. Purchases food and supplies for the department; oversees receipt and storage of food and supplies; monitors inventory, writes specifications for orders, and controls costs.
4. Maintains food and supply par levels for Emergency Preparedness policies and plans.
5. Assists customers with catering needs. Plans and coordinates all aspects of catering services, including development of the catering menu, pricing, preparation, delivery, and clean up.
6. Develops and maintains accurate cost controls for all food service operations including, patient meals, school meals, cafeteria menus, and catering menus.
7. Develops, revises and maintains a standard recipe book for: cafeteria cycle menu, patient room service menus and catering menus. Assists Food & Nutrition Services Director with annual development of school food service cycle menu. Ensures staff follow standard recipes and portion controls. 
8. Maintains and manages Cooks’ position time and labor hours to stay within established budget, maintains purchasing and inventory following cost control and cash management procedures. Demonstrates competency in the use of department or institution software programs.
9. Manages and monitors the daily sanitation and maintenance upkeep of all kitchen equipment. 
10. Establishes, promotes and maintains positive vendor relationships. 
11. Develops and maintains a rotating cleanliness tracking schedule for kitchen area.
12. Assists and supports Food & Nutrition Services Director with any food related promotions and menu changes.

Competencies

1. Accountability: Accepts full responsibility for self and contribution as a team member; displays honesty and truthfulness; confronts problems quickly; displays a strong commitment to organizational success and inspires others to commit to goals; demonstrates a commitment to National Jewish Health. 
2. Attention to Detail: Accomplishing tasks by considering all areas involved, no matter how small; showing concern for all aspects of the job; accurately checking processes and tasks; being watchful over a period of time. Setting high standards of performance for self and others; assuming responsibility and accountability for successfully completing assignments or tasks; self-imposing standards of excellence rather than having standards imposed.
3. Building a Successful Team: Using appropriate methods and a flexible interpersonal style to help build a cohesive team, aligns vision with shared values, manages change and encourages innovation.
4. Building Strategic Relationships: Identifying opportunities and taking action to build strategic relationships between one’s area and other areas, teams, departments, units, or organizations to help achieve business goals.
5. Champion of Change: Facilitating the implementation and acceptance of change within the workplace. Cooperates with others to accomplish common goals; works with employees within and across his/her department to achieve shared goals; treats others with dignity and respect and maintains a friendly demeanor; values the contributions of others.
6. Coaching and Teaching Others: Providing timely guidance and feedback to help others strengthen specific knowledge/skill areas needed to accomplish a task or solve a problem.
7. Customer Focus: Ensuring that the customer perspective is a driving force behind business decisions and activities; crafting and implementing service practices that meet customers’ and own organization’s needs.
8. Managing Conflict: Dealing effectively with others in an antagonistic situation; using appropriate interpersonal styles and methods to reduce tension or conflict between two or more people. Addresses conflicts by focusing on the issues at hand to develop effective solutions when disputes or disagreements occur; helps others resolve conflicts by providing impartial mediation when needed.
9. Professional Development or Continuous Learning and Development: Actively identifying new areas for learning; regularly creating and taking advantage of learning opportunities; using newly gained knowledge and skill to enhance their contribution to the organization.
10. Talent Management for Leaders: Clearly establishes and communicates expectations and accountabilities; monitors and evaluates performance; provides effective feedback and coaching; identifies development needs and helps employees address them to achieve optimal performance. 
11. Valuing and Leveraging Diversity: Fosters an inclusive workplace where diversity and individual differences are valued and leveraged to achieve the vision and mission of the organization. 

Supervisory or Managerial Responsibility
Manages 1-10 employees.

Travel
None

Core Values

1. Be available to work as scheduled and report to work on time.
2. Be willing to accept supervision and work well with others.
3. Be well groomed, appropriately for your role and wear ID Badge visibly.
4. Be in compliance with all departmental and institutional policies, the Employee Handbook, Code of Conduct and completes NetLearning by due date annually.
5. Fosters an inclusive workplace where diversity and individual differences are valued and leveraged to achieve the vision and mission of the institution.
6. Adheres to safe working practices and at all times follows all institutional and departmental safety policies and procedures. 
7. Wears appropriate PPE as outlined by the infection control policies and procedures.
8. Demonstrates compliance with all state, federal and all other regulatory agency requirements.

Minimum Qualifications

1. Education: Associates degree required, Culinary Arts education preferred.
2. Work Experience: A minimum 3 years of commercial food service lead chef experience required.  Healthcare food service experience preferred.
3. Special Training, Certification or Licensure: Certified Food Protection Manager (CFPM), American Culinary Federation (ACF), HAACP, and/or Serve Safe, preferred.

Salary Range: $75,000 - $90,000

Schedule: Sunday 7:30 am - 5:00 pm & Monday through Thursday 9:45 am - 6:00 pm

Benefits
At National Jewish Health, we recognize that our outstanding faculty and staff are the essence of our organization. For every aspect of health care, our employees are our greatest asset.
With that in mind, we have designed a valuable, comprehensive benefits package to meet the needs of our employees and their families.

• Medical Plans, Dental Plans and Vision Insurance
• Retirement Plan
• FSA and HSA
• Short and Long Term Disability
• Life Insurance and AD&D
• Voluntary Benefits, like Accident Insurance, Critical Care and Hospital Indemnity
• Sick and Vacation Paid Time Off
• Wellness Program
• Legal Plan