Executive Chef

OVERVIEW This role helps oversee daily food service operations by supervising staff, maintaining food safety and sanitation standards, managing inventory and supplies, and preparing high‑quality meals for patients and customers. The position supports staff training, menu planning, customer satisfaction, and ensures compliance with health regulations while assisting with department operations in the supervisor’s absence. ESSENTIAL DUTIES AND RESPONSIBILITIES Supervise daily job duties of personnel in the absence of the supervisor. Order supplies and replacement equipment. Monitor adherence of sanitation standards for the department. Conduct weekly Sanitation/Safety/Maintenance Audits, follow up by assigning cleaning and initiating Engineering requests. Ensure adherence to effective sanitation and infection control procedures per state and county health departments. Orient and train production staff on core competency requirements. Attend mandatory inservices and complete Edunet/MLC per health system policy. Assist in planning menus for patients and retail. Demonstrate and monitor adherence with HACCP standards. Monitor effective utilization of unused portions to maintain quality and reduce food costs. Conduct daily walk‑through of food storage areas/coolers to ensure proper labeling and dating. Assist in supervising receiving and examine foodstuffs and supplies to ensure quality and quantity meet established standards and specifications. Perform inventory, ordering and initiating reports. Monitor portion control throughout the various points of service, giving instructions to workers as to portion sizes and garnishing methods. Cook or otherwise prepare food according to recipe, devise special dishes and develop standardized recipes. Recognize and adopt appropriate menus and recipes for the specific needs of the patient population and demonstrate knowledge of specific issues related to age and needs of patients, line and cafeteria customers. Demonstrate excellent customer‑service relationships with internal and external customers and maintain excellent ratings on patient and customer satisfaction surveys in area of food quality, appearance, presentation, portions, taste and temperature. Participate in interviewing candidates for openings. Observe and test foods to determine if they have been cooked sufficiently. Monitor production staff to ensure department safety and sanitation regulations are followed. Oversee maintenance of the food service vehicle. QUALIFICATIONS AND EXPERIENCE High school diploma or equivalent. Minimum of five years of experience as a cook. Graduate of a vocational school or culinary program preferred. State Food Safety Sanitation Certification per department requirements. SKILLS AND ABILITIES Excellent interpersonal and communication skills. Full knowledge of kitchen equipment. Basic computer knowledge. Ability to perform mathematical calculations (add, subtract, divide, multiply using American units of money, weight, and volume). Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write correspondence and present information in one‑to‑one and small group situations. Ability to communicate positively with others. Ability to apply common sense to carry out instructions and deal with problems. PHYSICAL DEMANDS Medium physical work: stand, walk, use hands to handle, reach, talk or hear, taste or smell. Occasionally sit, climb or balance, stoop, kneel, crouch, or crawl. Regularly lift and move up to 15 pounds, frequently up to 25 pounds, and occasionally up to 50 pounds. Good manual dexterity to operate kitchen equipment. Specific vision: close vision, color vision, peripheral vision, and ability to adjust focus. PAY RANGE $24.12 - $34.98 per hour. EEO STATEMENT Mercyhealth is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identify, national origin, disability, or protected veteran status. #J-18808-Ljbffr