Chef/ Culinary Manager

The Chef Manager is responsible and accountable for the Food and Nutrition Services Department within a behavioral healthcare facility. This includes all culinary operations and human resource functions. The Chef Manager is responsible for creating and sustaining a culture of Hospitality within the Nutrition Services Department. This role leads initiatives to improve patient, employee and client satisfaction. Key Responsibilities

Patient Centered Care:

Ensures Patient Safety – HACCP Plans and QA checks are completed as directed.

Gathering Patient feedback – Daily interaction with patients and nursing. Documenting findings, communication and resolution of issues

Team Member Training:

Ensure core competency of teams by completing educational sessions and annual reviews.

Daily Spark is held and monthly inservice is completed.

Culinary Experience:

Great food prepared and served daily, on all shifts. Execute the Food Philosophy of Culinour.

Production Systems Engaged to provide outstanding food and presentation.

Food is packaged with care and accurate information

All guests are greeted with a smile and recognition

The locations are set up for the ease of guests and presents a sense of wellbeing.

Staff Education (Leadership Team):

Team is trained in hospitality and job specific competency

Team is accountable to job flows and accurate time punches

All training is documented and development plans are in place

Create a culture of hospitality and team. NO JOB is harder or better than anyone else.

Quality Compliance and Complaint Resolution (Leadership Team):

Reports on healthcare facility QA projects and results

Meets requirement demanded by CMS, the Joint Commission or similar organization, local health department and State Department of Health

Qualifications

Education: Required: Serve Safe Certification or equivalent. Preferred: Associates or higher degree in nutrition/food science, Registered Dietitian, Certified Dietary Manager or Dietary Technician.

Experience: 3 - 5 years in food service leadership roles. Healthcare experience in acute care, senior living or equivalent. Experience may be substitute for educational background.

Reporting Structure: Regional Director of Operations

Skills:

Good communication skills including public speaking and conflict resolution. Ability to communicate up and down the organization.

Team Building – internal team development

Computer competency, data analysis and reporting proficiency

Core Competencies

Empathy, compassion and hospitality

Strategic thinking and adaptability

Ability to have productive conversations with team members

Commitment to patient-centered care

Culinour® is a specialty company of Phoenix3 Collective, a Boston-based strategic growth partner that accelerates distributive and lifestyle service companies in healthcare, behavioral health, senior living, and corporate markets. Phoenix3 is a team of business builders, disruptors, entrepreneurs, and experienced operators, providing direction, resources, and capital from decades of successful leadership in these market spaces. More information about Phoenix3 Collective can be found at