- Collaborates with and guides the Directors of Operations to establish training priorities for their District Managers and accounts.
- Trains the account, district, and division leadership teams on the concepts of culinary hospitality and leadership in the healthcare environment, as well as provides supplemental training on MealTracker.
- Provides supplementary training for cooks at the facility level. Educate on cooking techniques, sauces, gravies, baking/braising/sautéing, garnishment, recipe adherence, utilization of leftovers, food handling, knife skills, etc.
- Meets with key culinary employees, account managers, district and division leaders regularly to coach and provide feedback on culinary performance, and to guide professional development related to implementing our menu and integrated systems, standards, and processes
- Collaborates with, assists with development, and supports the established training programs and in-services, including coordination with Corporate Training team for live and taped culinary training
- Supports district and division leadership in identifying opportunities for advancement and other developmental experiences for successful managers.
- Participates in the recruiting and orientation of culinary and operational leaders in their area, including developing relationships with Culinary Schools in market to generate candidate flow.
- Implements HCSG policies and procedures in facilities and assists with fair and consistent enforcement of HCSG policies and procedures.
- Develops good relationships with Bensalem office departments to facilitate meeting needs of the assigned area.
- Ensures compliance with HCSG's standards of operation, client contract and within HCSG's Business Conduct Policy. Maintains all records and reports necessary to comply with HCSG, government and accrediting agency standards, regulations and codes.
- Associate's degree or certification or formalized apprenticeship in culinary arts or 10+ years of industry experience at an Executive Chef level or higher required. A high school diploma or equivalent is required.
- Prior experience in culinary education preferred.
- Prior experience in on-site or healthcare dining service preferred.
- Strong culinary skills and the ability to train a diverse workforce in cooking techniques and hospitality service.
- General knowledge and understanding of nutrition.
- Ability to interpret a nutrient analysis spreadsheet of patient meals.
- Knowledge of dining service program requirements and finances.
- Excellent oral/verbal, written communication and interpersonal skills
- Considerable knowledge of quantity food production and serving techniques, food Page 4 of 7 safety/sanitation requirements and procedures.
- Ability to work effectively with a team as well as independently.
- Must successfully complete an approved sanitation and safety course.
- Self-starter, capable of leading, directing, and supporting a team in a diverse environment with highly developed interpersonal, analytical and communication skills.
- Successful P&L and budgetary management; exceptional organizational and time management skills with a proven track record of growing accounts.
- Must be able to relate professionally and positively with all, including clinical staff and healthcare facility executives with excellent communication, interpersonal, presentation and management skills.
- Travel is as required, for account/facility visits and participation in Regional activities.
- Willingness to relocate and live in the assigned market.
- Must provide a criminal background check.
- Must submit to a Motor Vehicle Check and maintain a valid driver's license.
- Compliance with COVID-19 Vaccination Policies, as required by State, Local, and/or Customers.
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Regional Executive Chef - Birmingham, United States - Healthcare Services Group
Description
Overview
Healthcare Services Group (HCSG) is now hiring a Regional Executive Chef in your area
The Regional Executive Chef is the strategic partner, culinary and hospitality expert, and trusted advisor to the Division leadership teams. The position reports directly to the Senior Director of Operations and is an integral colleague responsible for teaching, training, and developing the district and account managers related to the organization's menu and associated integrated systems, standards and processes.
Responsibilities
Qualifications
