JOB SUMMARY

The role of the Executive Chef is to manage all kitchen operations which includes planning and preparing dishes, hiring and managing kitchen staff, and inventory management. This position will ensure compliance with the Federal, State and Local health and safety standards.

QUALIFICATIONS AND EDUCATION REQUIREMENTS

• Associate Degree in Culinary Education with a track in Restaurant Management, required.
• SERV Safe Food Certified, required.
• First Aid and CPR Certified, preferred.

KNOWLEDGE/SKILLS/ABILITIES

• Ability to demonstrate excellent communication skills, self-motivation, good leadership potential and decision-making ability.
• Ability to work as a team member in the context of a multi-disciplinary staff.
• Ability to represent Sanford Behavioral Health in a manner that creates positive awareness and support for its mission.
• Ability to identify own strengths and areas of improvement and communicate needs to supervisor, accept direction and feedback from supervisor.
• Ability to work within a team setting and create an environment where all are valued and work together cohesively.
• Ability to be organized and maintain a clean workstation.
• Demonstrates professional behavior reflective of Sanford’s Mission Statement, Philosophy, and Values.
• Must be able to relate well to all kinds of people both inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can diffuse even high-tension situations comfortably.
• Ability to adhere to and demonstrate knowledge of all HIPAA guidelines.
• Must possess positive attitude to enhance a cooperative and energetic work environment.

PHYSICAL REQUIREMENTS

• Prolonged periods of standing and walking (6+ hours).
• Must be able to lift 15 or more pounds, with assistance.
• Must be able to perform repetitive tasks such as typing for extended periods of time.
• Must be able to clearly express and exchange ideas by means of spoken words to impart oral information to employees or others accurately or quickly, engaging in sometimes lengthy conversations or presentations.
• Must be able to ascend and descend stairs daily.
• Must be able to seize, hold, grasp, turn or otherwise work with your hand or hands.
• Must be able to perceive sound by ear to interpret oral information from employees or others accurately or quickly.
• Work will be performed in an environment with fluctuating temperatures.

• Establishes seasonal menu plans for the clients of all units and houses.
• Manages purchasing procedures for main food production.
• Oversees purchasing procedures at facilities for refrigerated items and pantry supplies.
• Manages department spending to maintain the departmental annual budget and adjusts departmental needs based on the daily census of patients and staff.
• Establishes departmental schedules and approves payroll for the Culinary Services department.
• Prepares meals for the clients and staff, including meals for special events, private dinners, breakfast service, and beverage service, with the assistance of the Assistant Cooks.
• Delivers meals through the presentation of individual plating, family style and buffet style.
• Maintains the cleanliness of the kitchen by performing opening and closing cleaning tasks daily, weekly, and monthly.
• Maintains compliance with health and safety standards.
• Monitor’s sanitation practices to ensure that employees follow standards and regulations.
• Maintains a record of client’s food history, allergies, intolerances, preferences, and sensitivities.
• Accommodates food allergies, intolerances, and sensitivities for clients.
• Assists House and Unit Managers in maintaining culinary standards.
• Facilitates and compiles satisfaction surveys and feedback from clients and staff and then implements helpful feedback by addressing any culinary and nutritional considerations and concerns.
• As necessary, works with the HR department to address staffing needs, concerns, and other employment related concerns.
• Adheres to the established Code of Ethics, Standards of Practice, Person Centered Philosophy, and employee handbook.
• Participates in staff development and training, including staff meetings, in-service trainings and annual trainings required by Sanford Behavioral Health on a timely basis.
• Provides onboarding/initial training for direct report staff and assists with training other staff, as needed.
• Conducts annual performance evaluations for all direct reports and works with staff to establish annual performance goals.
• Identifies the developmental needs of staff and then provides appropriate coaching or mentoring to help improve their knowledge and/or skills.
• Observes and respects patients’ individual rights and confidentiality.
• Works with the Director of Facilities to ensure equipment is repaired and/or purchased in a timely manner.
• Meets with sales representatives to negotiate prices and / or order supplies.
• Performs other duties as assigned.