Chef/Production Manager

It's fun to work in a company where people truly BELIEVE in what they're doing!

Our intention is to have employees who are passionate about making their personal mission statement come to life each day at work! Be it through providing healing, eradicating loneliness, contributing to efficiencies, streamlining processes, being dependable, sparking creativity or something else, the demonstration of HOW you do your job is just as important as WHAT you do in your job.

Alongside our valued employees, we are making a difference throughout the state of Ohio in the lives of those that need healthcare or those embracing the next chapter of their lives. Sustained members of our team demonstrate accountable behavior and share our values of customer service, innovation, integrity, inclusion, financial stewardship, leadership and care.

The Chef/Production Manager organizes and manages the food production process and dining experience of the Culinary and Nutritional Department in accordance with company standards and federal, state, and local standards, guidelines, and regulations to ensure that quality nutritional services are provided on a daily basis and that the culinary services are maintained in a clean, safe, and sanitary manner.

Essential Activities and Tasks  

This role must perform exempt duties at least 80% of the time. Exempt duties include:

• Performing office or non-manual work directly related to the management or general business operations of the Culinary and Nutritional Services Department; and

• Primary duties include the exercise of discretion and independent judgment with respect to matters of significance.

Operations Management - 30%

• Organizes and directs the Culinary and Nutritional Services Department and its activities.

• Supervises and assists in recipe development through preparation of all products and meals so they are palatable and appetizing in appearance by following planned menus and using the standard recipes.

• Maintains culinary services and clinical nutritional policies and procedures.

• Staffs department and schedules accordingly to meet the culinary and nutritional services needs.

• Develops methods for determining and assuring quality and quantity of food served.

• Ensures that stock levels of staple/non-staple food, supplies, equipment, etc. are maintained at adequate levels at all times through effective purchasing and inventory processes.

• Ensures that all residents’ dietary needs are being met through nutritional recipes and menu plans reviewed by the Registered Dietitian or Dietetic Technician and that food is delivered in accordance with prescribed diet orders in the Plan of Care.

• Assists in maintaining department in a clean and safe manner by participating in cleaning duties, following sanitation schedule, and disposing of food and waste properly for tables, shelves, walls, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.

• Plans and executes catering needs and special events.

• Ensures proper shut down of kitchen and equipment.

Quality, Compliance, and Risk Management - 20%

• Ensures that appropriate nutritional care for every resident is developed and carried through by ensuring new patient assessments, medical records charting, resident Plan of Care conference attendance, diet order auditing, and food intake monitoring take place.

• Maintains an ongoing quality assurance program for the Culinary and Nutritional Services Department, including the overall dining experience.

• Ensures that culinary services work areas and equipment are maintained in a clean, sanitary, and safe manner.

• Assists with identifying, evaluating, and classifying routine and job related functions to ensure the culinary services tasks involving potential exposure to blood/body fluids are properly identified and recorded.

• Maintains the established plan of correction for culinary and nutritional services concerns and/or deficiencies noted during quality assurance and state and city survey inspections.

• Willingly and consistently shares observations and insights of departmental operations that may improve quality and efficiencies of department.

People Management and Development - 20%

• Supervises cooking staff.

• Fosters a positive work environment that attracts, retains, and motivates employees.

• Interviews, selects, and orients new direct reports.

• Defines, establishes, and promotes performance expectations so direct reports understand and demonstrate excellence through high quality and consistent performance.

• Evaluates job performance of direct reports in accordance with the company policy and procedure and provides developmental guidance to staff for improved performance and growth.

• Monitors accountability with organization requirements prescribed by the Employee Handbook. Documents and engages employees who are routinely not observing these requirements in an effort to achieve compliance. Works with Human Resources when circumstances arise that necessitate further documentation and intervention.

• Participates in the development, planning, scheduling, conducting, and monitoring of in-service training programs, on-the-job training, and orientation programs for departmental staff.

• Ensures that there is a reasonable and sufficient plan for staffing should a direct report be absent or a direct reporting position be vacant.

• Responds timely and thoughtfully to questions, requests, and work product from departmental staff that has been provided for review and approval.

Care Management and Service Delivery - 15%

• Listens and responds to the needs of residents and staff members.

• Reviews and responds to complaints and grievances from residents and staff members regarding all areas of responsibility.

• Coordinates services and activities with other departments (i.e. Nursing, Maintenance, Housekeeping, etc.).

• Maintains the confidentiality of resident care information.

Financial/Assets Management, Administration, and Reporting - 15%

• Ensures that menus are maintained and filled in accordance with established policies and procedures. Utilizes available menu planning software.

• Ensures that necessary equipment and supplies are maintained and operable to perform necessary duties and services.

• Works within the parameters of the established budget.

• Ensures that the residents’ Plan of Care and progress notes are informative and descriptive of the services provided and include the residents’ response to the services.

• Maintains current and accurate records through use of computers and/or other documentation in accordance with company standards and federal, state, and local standards, guidelines, and regulations.

All other duties as assigned.

Qualifications

Education

• Associate degree in culinary, hospitality, nutritional services, or a related field required.

• ServSafe certification required or willing to obtain within a reasonable timeframe.

Experience

• Five years experience in direct food service operational management required.

• Experience in a supervisory capacity in a long-term care facility, hospital, or other related medical facility preferred.

• Knowledge of dietary practices/therapy and procedures, as well as federal, state, and local standards, guidelines, and regulations governing the community preferred.

• Strong knowledge of cooking methods and food and catering trends with focus on quality, production, sanitation, and presentation required.

• Experience in menu planning and development, food cost control, food purchasing, and inventory control required.

• Financial management and budgetary accounting skills required.

• Proficiency with Windows, Microsoft Office (Word, Excel, PowerPoint), and the internet.

• Proficiency with Point of Sale (POS) and diet management software required.

Other Requirements

• Must be able to read, write, speak, and understand the English language.

• Must possess a valid driver's license and acceptable driving record. Must be insurable under professional liability and crime coverage policies as specified by insurance carrier underwriting standards.

Working Conditions and Special Requirements

• Sitting- Up to 4 hours/day

• Standing- Up to 8 hours/day

• Walking- Up to 6 hours/day

• Lifting, transferring, pushing or pulling residents/patients or equipment/supplies- Up to 50 pounds

• Driving- Up to 6 hours/day

• Travel % / Overnight Travel- Minimal

• Work weekends, evenings, and holidays- Occasional

• On-call availability- 24/7 for emergencies

• Subject to falls, burns, odors, and cuts- Work day

• Subject to sudden temperature changes when entering/leaving refrigerator/freezer- Work day

• Subject to residents/patients with various disease processes- Occasional

• May be exposed to infectious waste, disease, conditions, etc. including exposure to the AIDS and Hepatitis B viruses- Work day

• Risk Category for Exposure to Bloodborne Diseases- II