Temp - Management - ChefFood Services (Days) Pittsfield MA

Under the direct supervision of the Multi-site Director of Food Services manages day-to-day operations of the food service department to achieve high quality food delivery & customer service in food service department at all Berkshire Medical Center campuses. This role is to ensure that the patient, visitors and staff receive service at a level consistent with departmental standards.

• Coordinates all food preparation for cafeteria, patients and special function meals, working as a manger and chef.
• Supervises all food service department employees.
• Prepares menus and develops standardized recipes for all menu items.
• Coordinates and supervises food production, room service, cafeteria and catering lines.
• Acts on behalf of the organization, holding all department staff accountable to meet department standards and goals.
• Demonstrates knowledge of and assures compliance with accrediting and regulatory standards, hospital and departmental policies and procedures.
• Approves vacation time and weekly payroll for all food services staff.

Other Requirements (Include but not limited to):

• Viewed as a role model for professionalism. Ability to interpret and administer policies.
• Demonstrates leadership ability and communicates a strong work ethic and commitment to excellence in the food service profession.
• Excellent interpersonal skills, communicates effectively with patients, patient's family members, staff and customers.
• Well-organized and able to handle a variety of complex assignments simultaneously.
• Demonstrated understanding of regulatory standards. Demonstrated dependability.
• Documented effectiveness in confronting problems, resolving conflict, and achieving goals.
• Demonstrated ability to develop and maintain effective relationships with employees, manager/director and other staff.
• Demonstrated ability to work on multiple tasks.
• Demonstrated ability to work in a high stress, fast paced environment.
• Ability to communicate verbally and in writing in a clear and concise manner

Non-Billable Orientation: 8hrs
Holiday, OT Multipliers: 1.25%

Requirement description :

• 2-4 yrs cooking experience required
• 2+ yrs specializing in food preparation, sanitation, purchasing and managing food service operations required
• 4 yrs Management/Leadership experience in hospital, institutional or restaurant cooking required
• Current nutrition/food service SUPERVISORY or Leadership experience required
• FOOD SERVICE EMR OR NUTRITION SOFTWARE EXPERIENCE REQUIRED - PLEASE NOTE EXPERIENCE ON PROFILE
• High school diploma required
• CSM, CFPP - Certified Dietary Manager, Certified Food Protection Professional (ANFP- Association of Nutrition and Foodservice Professionals) Preferred
• SERVESAFE Certification preferred
• Medical terminology course completion preferred

Profile Requirements:

• Work History
• Skills Checklist (pertinent to position), current to 1 year
• 1 Supervisory Signed Reference (from within the past two years of employment)
• License/Certifications - Must be uploaded with profile

Weekend Requirements : Every other Weekend/Holidays required if needed
On Call Requirements : NA