Overview:
Looking to be part of something more meaningful? At HonorHealth, you’ll be part of a team, creating a multi-dimensional care experience for our patients. You’ll have opportunities to make a difference. From our Ambassador Movement to our robust training and development programs, you can select where and how you want to make an impact. HonorHealth offers a diverse benefits portfolio for our full-time and part-time team members designed to help you and your family live your best lives. Visit honorhealth.com/benefits to learn more. Join us. Let’s go beyond expectations and transform healthcare together. HonorHealth is one of Arizona’s largest nonprofit healthcare systems, serving a population of five million people in the greater Phoenix metropolitan area. The comprehensive network encompasses six acute-care hospitals, an extensive medical group with primary, specialty and urgent care services, a cancer care network, outpatient surgery centers, clinical research, medical education, a foundation, an accountable care organization, community services and more. With nearly 17,000 team members, 3,700 affiliated providers and close to 2,000 volunteers dedicated to providing high quality care, HonorHealth strives to go beyond the expectations of a traditional healthcare system to improve the health and well-being of communities across Arizona. Learn more at HonorHealth.com.
Responsibilities: Job Summary
The CHEF-PRODUCTION SUPERVISOR provides culinary leadership and direction for all food production areas. They will demonstrate commitment to exceptional food quality; oversee menu planning for café and catering; forecast production needs and prepare purchase orders; coordinate and supervise all facets of procurement of food supplies, receiving, storage, inventory control and issuing of supplies to work areas; maintain purchasing records; control inventory and monitor storage and receiving.

EDUCATION

• Associate’s Degree in Culinary Arts - Preferred

EXPERIENCE

• 3 years related culinary; kitchen supervision experience - Required
• 3 years Executive Chef or kitchen management experience - Preferred

• Supervises the personnel assigned to the section. Plans, establishes, and revises work assignments. Interviews, selects, and recommends hiring of personnel. Evaluates staff performance. Initiates recommendations for changes in classification, salary action, promotion, demotion, transfer and termination. May settle employee problems and administer appropriate disciplinary action. Process and monitor production staff time card for end of the pay period reporting. Supervise the unauthorized usage of overtime hours and purchased labor.
• Plans, establishes, and revises production schedules to meet business need and standards. Plans Café and Catering menus; develops service standards/protocols. Responsible for the team’s adherence to established standards, use of recipes, food presentation guidelines, garnishing techniques and financial cost control measures.
• Forecasts production needs and prepares purchases orders. Monitors receiving and storage; ensures compliance with storage protocols, and inventory control guidelines.
• Inspects all areas for compliance with Maricopa County Health Department Food Code. Maintains production and service areas sanitation standards.
• Oversee the quality and service reports. Evaluates Food quality and temperatures. Prepares action plan to correct variances. Insures that all food is handled according to HACCP guidelines. Monitors HACCP Reports. Prepares action plan with food production team to correct variances.
• Oversee food temperature check of all food menu items served to the customer before and during the prescribed times of the production and service period. Ensure that the proper documents on the appropriate temperature log forms are being utilized.
• Oversee the temperature check of all food storage refrigeration units in your work area (if applicable), before and during the prescribed times of the production and service period. Ensure that the proper documents on the appropriate temperature cooler/freezer log forms are being utilized.
• Maintains catering standards to include menus, costing, pricing, presentation, and service. Schedules and prepares menus for special events.
• Oversee the storeroom and receiving functions. Oversee Storeroom staff and coordination of deliveries and requisitioned of food items requested from other departments and food service operations. Monitors issuing and ordering of supplies. Ensures that foods items are properly handled, processed, served and stored. Documents compliance with HAACP procedures.
• Obtains materials from suppliers at the lowest cost consistent with considerations of quality, reliability of source and urgency of need. Handles negotiations with suppliers on all conflicts or questions on prices, deliveries and specifications. Ensures that company standard procedures are followed in connection with purchases of materials and services.
• Develops additional or alternate sources of supply for important materials. Maintains purchasing procedures for disaster situations.
• Contacts suppliers for quotations. Recommends suppliers with whom orders are to be placed. Schedules deliveries and follows up with vendor to ensure delivery dates are met.