Executive Chef 2

Unit Description

Exciting Executive Chef opportunity at St. Joseph's Hospital in St. Paul, Minnesota. 

 

This hospital is part of the Fairview East Region Health care system.  The Executive Chef will be the key kitchen manager and owner of retail and patient services food planning and production. The room service system is in place in patient services, and Mindful menus are the standard in the unit cafeteria. This Executive Chef is part of a larger Fairview chef team that develops menus and trains staff on up to date safety and culinary practices.  The Executive Chef has 15 direct reports and will assists in other daily operations along with a team of unit managers.

 

We are looking for Executive Chef candidates who will:

 

• Provide team leadership by ensuring cohesiveness in the FANS departments and with administration
• Constantly improve food service operations in order to drive patient and customer satisfaction
• Maintain and implement sanitary and food safety conditions and training to adhere to auditing procedures and statutory regulations
• Drive innovative strategies for patient satisfaction
• Develop a business plan for the administration that establishes a rapport, promotes partnership and exceeds the administrationsa?? needs and expectations
• Monitor and manage operations by comparing contract guarantees to historical and present data to analyze and make effective decisions; Manage the budget by increasing revenue and controlling costs, reviewing financial statements and tracking operating expenses
• Accountable for the execution of product and service quality by maintaining highest levels of delivery
• Promote and support workplace diversity initiatives as well as create a positive work environment
• Develop strategic plans for account retention and growth

Position Summary

Provides culinary leadership within a medium sized unit including menu planning, program execution and staff management & training.  Works directly with internal and external clients managing the catering process from beginning through execution.  Key Duties- Implements & coordinates the culinary function.  - Directs & trains cooks & utility workers.- Ensures food preparation & production meets operational standards.- Manages catering & retail areas.- Customer & Client satisfaction.- Financial management to include food cost & labor management.-  Manages food & physical safety programs.

 

Qualifications & Requirements

Basic Education Requirement - Associate's Degree  Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.