Manager, Excecutive Chef

Primary City/State: Phoenix, Arizona Department: Culinary & Nutrition-Hosp Work Shift: Day Job Category: Facilities, Environmental Services, and Culinary As the Executive Chef & Manager you are responsible for menu and recipe design, food production, catering, quality, presentation, and specifications of all food ordered, as well as leadership of culinary staff. You will have the opportunity to provide direction & leadership to employees while organizing, managing, and coordinating department operations. You will provide outstanding support to our patients and staff members making them feel cared for and exhibit energy, enthusiasm and excitement about your work. If you are looking for a growth opportunity with a fantastic company and a chance to lead an amazing team of professionals, then we'd like to hear from you! Hours: Mon-Friday weekends as needed 8am-4:30pm University Medical Center Phoenix is a nationally recognized academic medical center. The world-class hospital is focused on coordinated clinical care, expanded research activities and nurturing future generations of highly trained medical professionals. Our commitment to nursing excellence has enabled us to achieve Magnet™ recognition by the American Nurses Credentialing Center. The Phoenix campus, long known for excellent patient care, has over 730 licensed beds, several unique specialty units and is the new home for medical discoveries, thanks to our collaboration with the University of Arizona College of Medicine - Phoenix. Additionally, the campus responsibilities include fully integrated multi-specialty and sub-specialty clinics.

POSITION SUMMARY

Responsible for menu and recipe design, food production, upscale catering at a 4-star level when required, aesthetic appearance of food, quality, presentation and specifications of all food ordered, and leadership of culinary staff to make the hospital’s culinary program function at a superior level.

CORE FUNCTIONS

Provides professional culinary advice/expertise for all activities associated with the production of food in the department. Trains, develops, and coordinates culinary activities for all production staff. Plans (in concert with the Department Head) all new retail concepts in the department. Designs retail menus and produces reports to support all retail activity to achieve maximum revenue. Establishes quality control standards in the food production area. Determines ingredients, standardizes and scales recipes and approves final preparation of each menu item. Recommends department standard operating procedures in terms of purchasing and inventory management and for meeting all regulatory agency requirements. Provides direction for all personnel activities in the production areas including hiring, selection, orientation, training, and culinary skill development. Responsible for coaching, documentation of training, competencies, assessments/evaluations and discipline. Provides proper training on all necessary equipment (including documentation) with a strong emphasis on safety. Researches, collects and produces data to justify current retail and patient menu decisions including retail revenue and expense information, FTE requirements and projections for operations budgets for future years. Demonstrates detailed knowledge of recipe costing and pricing, along with recipe margin menu mix decisions. Responsible for sanitary practices and methods in the production area and for quality standards including portion/temperature/waste control and the departments HACCP system. Researches, develops specifications, and instructs staff on recipe production to meet budget. Prescribes ingredients plus handling and storage routines for all food produced in the department. Interacts with all varieties of customers including physicians, facility leadership, culinary and hospital staff, volunteers and visitors to satisfy their needs and resolve customer concerns, using all Banner Behaviors. Works independently under the general direction of the Department Head utilizing specialized knowledge and skill to provide high quality catering and retail food services. Responsible for the supervision of staff, operations and financial control of specific areas of the Food Service/Culinary Department ensuring cost effective and efficient operations.

MINIMUM QUALIFICATIONS

Bachelor’s Degree or equivalent experience. Current ServSafe certificate for food safety, handling, ordering, production, and serving, and/or certified food manager license from the appropriate county Environmental Health Division. Three years of work experience in a combination of the following: Sous Chef, Baker, quantity hot food production cook, Kitchen Manager, and/or large scale catering food production and service. Must be able to organize, lead, and direct work teams and demonstrate effective communication and team building skills; must effectively problem solve with staff, physicians, families, and patients. Proficiency in menu design for retail, catering, and gourmet dining and in upscale catering; able to design, organize and produce gourmet meals in a minimum time-frame single-handedly. Continued training and education in current food and nutrition. Proficient in common office software including Excel spreadsheets, and able to work with the electronic medical record and its applications as needed. Employees working at Banner Behavioral Health Hospital must possess an Arizona Fingerprint Clearance Card and maintain the card for the duration of employment; an Arizona Criminal History Affidavit must be signed upon hire.

PREFERRED QUALIFICATIONS

Experience in healthcare. Experience with Infogenesis and CBORD applications. Bilingual skills in Spanish/English are a plus. Additional related education and/or experience preferred.

EEO / EOE

EEO/Disabled/Veterans ( Banner Health complies with applicable federal and state laws and does not discriminate based on race, color, national origin, religion, sex, sexual orientation, gender identity or expression, age, or disability. Privacy Policy Privacy Policy ( Banner Health supports a drug-free work environment. #J-18808-Ljbffr Banner Health