JOB SUMMARY:

Salary Range: $90,000 - $95,000

COMPETENCIES:

• Demonstrates knowledge of essentials of food cost control.
• Prepares menu items as directed.
• Ensures food production meets client and Company’s expectations.
• Effectively schedules and directs work to assure timely completion of projects and events.
• Reviews and approves/denies departmental purchase requests as appropriate.
• Works effectively with Human Resources department in the recruitment and selection of departmental personnel.
• Provides Vice President (EVP/COO or EVP/CFO) with regular verbal/written feedback and reports.
• Purchases food and food-related items in compliance with Company standards. Manages inventory via meal tracker.
• Adheres to budgeted staffing levels.
• Conducts food production meetings.
• Ensures compliance with departmental safety program.
• Takes reasonable steps to ensure compliance with applicable federal and state laws, regulations and accrediting bodies related to area of responsibility.
• Performs other related duties as deemed necessary and appropriate, as directed.
• Assures that therapeutic restrictions are followed for patient and resident menus.
• Maintains all kitchen areas in a safe and sanitary fashion.
• Ensures recipe and menu programs are in full compliance. Creates and manages menus in meal tracker.
• Supervises and coordinates all food production and systems.
• Understands, reads, and follows recipes.
• Maintains high level of morale among employees.
• Demonstrates knowledge of special therapeutic diets and familiar with iDDSI diets.
• Develops, monitors, reports, and reviews Departmental Performance Improvement indicators in conjunction with PI staff, for appropriateness of study and timely completion.
• Demonstrates knowledge of food presentation techniques.
• Prepares and administers production worksheets in meal tracker.
• Ensures all food production employees are trained and cross-trained.
• Reviews employee scheduled and worked hours on a weekly basis, including oversight of usage of benefit time (sick, personal, vacation time).
• Ensures food cost meets budget expectations. Monitor inventory via meal tracker.
• Actively serves on various committees as directed.
• Keeps abreast of current federal and state regulations, as well as professional standards, and make recommendations on changes in programming/services and related policies and procedures.
• Attends scheduled/organizational meetings as required.
• Completes employee performance evaluations on a timely basis.
• Assists in preparation for, and participation in various regulatory and accreditation surveys.
• Completes Departmental Annual Report on a timely basis.
• Ensures timely completion of 45 day new hire questionnaires for new hires.
• Develops, implements, reviews, and updates written departmental Policies and Procedure on a timely basis, as necessary.
• Effectively manages Human Resources related information systems.
• Ensures incidents, accidents, or unsafe conditions are reported, utilizing Christian Health’s reporting software as per policy.
• Develops reviews and updates departmental job descriptions on a timely basis.
• Ensures completion of new employee job specific orientation.
• Directly responsible for overseeing receiving and storage procedures as per department standards and federal, state, local, and JCAHO regulations.
• Oversees Longview food program. Collaborates with chef for staffing needs and program to deliver high resident satisfaction.
  Schedule: 7am-3pm, Monday - Friday, weekend coverage if needed.
  Education: Culinary Arts degree preferred.

QUALIFICATIONS/REQUIREMENTS:

Demonstrates compliance with the CH ASPIRE Standards of Performance.

QUALIFICATIONS:

• Minimum of five (5) years of progressive culinary/kitchen experience along with (3) years executive level management experience required, preferably in a health care facility.
• Expert knowledge of food and catering trend with a focus on quality, production, sanitation and food cost controls required.
• Certification in food services sanitation (ServSafe) required.
• CDM (Certified Dietary Manager) and CFPP (Certified Food Protection Professional) desired.

Please refer the Job description for details