PURPOSE OF THIS POSITION Preparation of food for patient service, cafeteria service or special catered events in accordance with BVHS and Sodexo standard methods, recipes, special diets or as directed by the Manager of Food and Nutrition. JOB DUTIES/RESPONSIBILITIES Duty 1: Food Quality- Prepares products to highest quality on a consistent basis. Assures plate presentation and panning are fresh, neat, and colorful. Duty 2: Food Preparation- Able to assemble foods according to recipe guidelines and standards. Measures and follows directions accurately. Adheres to HAACP guidelines. Duty 3: Sanitation and Cleaning- Cleans and sanitizes workstation in accordance to BVRHC, Sodexo, department and all other regulatory agencies. Duty 4: Record Keeping- Maintain accurate record keeping in specific areas (cafeteria and Healing Grounds) for food temperatures logs, equipment, cash worksheets, and production logs per established guidelines. May be responsible for handling cash, counting cash drawers, reconciling cash at end of shift. Duty 5: Productivity- Promptly initiates assignments and proceeds in an efficient and timely manner. Checks production catering sheets to prioritize workload for the day or review meetings for the day to determine Healing Grounds may be busy. Meets established deadlines and the needs of the organization in the specific area (Catering or Healing Grounds). Duty 6: Safety Focus- Attends monthly safety inservices and practices safety in the daily performance of tasks . Duty 7: Meeting Attendance- attends meetings on a monthly basis. Completes documentation related to inservices, mandatories, and competencies without prompting. Duty 8: Communication- Keeps coworkers abreast of job function changes; maintains accurate job function with the guidance of the management team. Duty 9: Cashier Accuracy - Reconciliation of drawer and deposit within the 5% accuracy standard as established by Sodexo/Department Cashier Guidelines. Duty 10: Takes action and assists with problem resolution as problems arise. Promotes an atmosphere of cooperation and provides feedback to management team. REQUIRED QUALIFICATIONS Knowledgeable in proper operation of kitchen equipment Ability to operate a cash register Positive service-oriented interpersonal and communication skills required Ability to work well within a team environment; by accepting and offering honest constructive feedback; by supporting team goals and encouraging other team members Show flexibility/adaptability in meeting environmental constraints and demands placed on services. PREFERRED QUALIFICATIONS High school graduate or GED equivalent. One year cooking experience PHYSICAL DEMANDS This position requires a full range of body motion with intermittent activities in walking, lifting, bending, squatting and twisting. The associate will be required to stand for eight hours a day. The individual must be able to lift twenty to fifty pounds and reach work above the shoulders. The associate must have eye-hand coordination and finger dexterity. The individual must have corrected vision and hearing in the normal range. The position requires excellent verbal, writing and reading skills to perform daily tasks.
May 10, 2024
Full time
PURPOSE OF THIS POSITION Preparation of food for patient service, cafeteria service or special catered events in accordance with BVHS and Sodexo standard methods, recipes, special diets or as directed by the Manager of Food and Nutrition. JOB DUTIES/RESPONSIBILITIES Duty 1: Food Quality- Prepares products to highest quality on a consistent basis. Assures plate presentation and panning are fresh, neat, and colorful. Duty 2: Food Preparation- Able to assemble foods according to recipe guidelines and standards. Measures and follows directions accurately. Adheres to HAACP guidelines. Duty 3: Sanitation and Cleaning- Cleans and sanitizes workstation in accordance to BVRHC, Sodexo, department and all other regulatory agencies. Duty 4: Record Keeping- Maintain accurate record keeping in specific areas (cafeteria and Healing Grounds) for food temperatures logs, equipment, cash worksheets, and production logs per established guidelines. May be responsible for handling cash, counting cash drawers, reconciling cash at end of shift. Duty 5: Productivity- Promptly initiates assignments and proceeds in an efficient and timely manner. Checks production catering sheets to prioritize workload for the day or review meetings for the day to determine Healing Grounds may be busy. Meets established deadlines and the needs of the organization in the specific area (Catering or Healing Grounds). Duty 6: Safety Focus- Attends monthly safety inservices and practices safety in the daily performance of tasks . Duty 7: Meeting Attendance- attends meetings on a monthly basis. Completes documentation related to inservices, mandatories, and competencies without prompting. Duty 8: Communication- Keeps coworkers abreast of job function changes; maintains accurate job function with the guidance of the management team. Duty 9: Cashier Accuracy - Reconciliation of drawer and deposit within the 5% accuracy standard as established by Sodexo/Department Cashier Guidelines. Duty 10: Takes action and assists with problem resolution as problems arise. Promotes an atmosphere of cooperation and provides feedback to management team. REQUIRED QUALIFICATIONS Knowledgeable in proper operation of kitchen equipment Ability to operate a cash register Positive service-oriented interpersonal and communication skills required Ability to work well within a team environment; by accepting and offering honest constructive feedback; by supporting team goals and encouraging other team members Show flexibility/adaptability in meeting environmental constraints and demands placed on services. PREFERRED QUALIFICATIONS High school graduate or GED equivalent. One year cooking experience PHYSICAL DEMANDS This position requires a full range of body motion with intermittent activities in walking, lifting, bending, squatting and twisting. The associate will be required to stand for eight hours a day. The individual must be able to lift twenty to fifty pounds and reach work above the shoulders. The associate must have eye-hand coordination and finger dexterity. The individual must have corrected vision and hearing in the normal range. The position requires excellent verbal, writing and reading skills to perform daily tasks.
Overview: Full Time Year -Round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back-of-house operations as well as participate in the preparation and execution of all catering and commissary production. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights, holidays, and weekends. Responsibilities: Responsibilities: Plan and execute catering events in collaboration with catering operational supervisor; manage and control product inventory levels and quality, forecast product and labor needs for catering, ensure all private events are executed to company standards. Plan and execute daily commissary production in collaboration with area supervisor, manage and control product inventory levels and quality, forecast product and labor needs for commissary, ensuring all stands have the product they need to be successful for business volume. Proven ability to develop and lead a team, train and mentor kitchen staff, ensuring they possess the necessary skills and knowledge to excel in their roles. Oversees and assigns the daily work of employees in assigned business unit, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline. assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws, Diversey, and Internal Audits. Consult daily with the Chef Manager to ensure successful operational results. Assist in the planning and daily execution of Best Day Bistro Operations Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Implement and enforce proper food handling procedures, storage practices, and cleanliness standards through the kitchen Qualifications: Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe manager certification class & serve safe alcohol certification class. Must be knowledgeable in dietary restrictions/allergens for the needs of guests
May 06, 2024
Full time
Overview: Full Time Year -Round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back-of-house operations as well as participate in the preparation and execution of all catering and commissary production. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights, holidays, and weekends. Responsibilities: Responsibilities: Plan and execute catering events in collaboration with catering operational supervisor; manage and control product inventory levels and quality, forecast product and labor needs for catering, ensure all private events are executed to company standards. Plan and execute daily commissary production in collaboration with area supervisor, manage and control product inventory levels and quality, forecast product and labor needs for commissary, ensuring all stands have the product they need to be successful for business volume. Proven ability to develop and lead a team, train and mentor kitchen staff, ensuring they possess the necessary skills and knowledge to excel in their roles. Oversees and assigns the daily work of employees in assigned business unit, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline. assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws, Diversey, and Internal Audits. Consult daily with the Chef Manager to ensure successful operational results. Assist in the planning and daily execution of Best Day Bistro Operations Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Implement and enforce proper food handling procedures, storage practices, and cleanliness standards through the kitchen Qualifications: Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe manager certification class & serve safe alcohol certification class. Must be knowledgeable in dietary restrictions/allergens for the needs of guests
Overview: Full Time Year -Round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back-of-house operations as well as participate in the preparation and execution of all catering and commissary production. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights, holidays, and weekends. Responsibilities: Responsibilities: Plan and execute catering events in collaboration with catering operational supervisor; manage and control product inventory levels and quality, forecast product and labor needs for catering, ensure all private events are executed to company standards. Plan and execute daily commissary production in collaboration with area supervisor, manage and control product inventory levels and quality, forecast product and labor needs for commissary, ensuring all stands have the product they need to be successful for business volume. Proven ability to develop and lead a team, train and mentor kitchen staff, ensuring they possess the necessary skills and knowledge to excel in their roles. Oversees and assigns the daily work of employees in assigned business unit, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline. assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws, Diversey, and Internal Audits. Consult daily with the Chef Manager to ensure successful operational results. Assist in the planning and daily execution of Best Day Bistro Operations Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Implement and enforce proper food handling procedures, storage practices, and cleanliness standards through the kitchen Qualifications: Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe manager certification class & serve safe alcohol certification class. Must be knowledgeable in dietary restrictions/allergens for the needs of guests
May 06, 2024
Full time
Overview: Full Time Year -Round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back-of-house operations as well as participate in the preparation and execution of all catering and commissary production. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights, holidays, and weekends. Responsibilities: Responsibilities: Plan and execute catering events in collaboration with catering operational supervisor; manage and control product inventory levels and quality, forecast product and labor needs for catering, ensure all private events are executed to company standards. Plan and execute daily commissary production in collaboration with area supervisor, manage and control product inventory levels and quality, forecast product and labor needs for commissary, ensuring all stands have the product they need to be successful for business volume. Proven ability to develop and lead a team, train and mentor kitchen staff, ensuring they possess the necessary skills and knowledge to excel in their roles. Oversees and assigns the daily work of employees in assigned business unit, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline. assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws, Diversey, and Internal Audits. Consult daily with the Chef Manager to ensure successful operational results. Assist in the planning and daily execution of Best Day Bistro Operations Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Implement and enforce proper food handling procedures, storage practices, and cleanliness standards through the kitchen Qualifications: Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe manager certification class & serve safe alcohol certification class. Must be knowledgeable in dietary restrictions/allergens for the needs of guests
Overview: Full Time Year -Round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back-of-house operations as well as participate in the preparation and execution of all catering and commissary production. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights, holidays, and weekends. Responsibilities: Responsibilities: Plan and execute catering events in collaboration with catering operational supervisor; manage and control product inventory levels and quality, forecast product and labor needs for catering, ensure all private events are executed to company standards. Plan and execute daily commissary production in collaboration with area supervisor, manage and control product inventory levels and quality, forecast product and labor needs for commissary, ensuring all stands have the product they need to be successful for business volume. Proven ability to develop and lead a team, train and mentor kitchen staff, ensuring they possess the necessary skills and knowledge to excel in their roles. Oversees and assigns the daily work of employees in assigned business unit, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline. assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws, Diversey, and Internal Audits. Consult daily with the Chef Manager to ensure successful operational results. Assist in the planning and daily execution of Best Day Bistro Operations Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Implement and enforce proper food handling procedures, storage practices, and cleanliness standards through the kitchen Qualifications: Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe manager certification class & serve safe alcohol certification class. Must be knowledgeable in dietary restrictions/allergens for the needs of guests
May 06, 2024
Full time
Overview: Full Time Year -Round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back-of-house operations as well as participate in the preparation and execution of all catering and commissary production. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights, holidays, and weekends. Responsibilities: Responsibilities: Plan and execute catering events in collaboration with catering operational supervisor; manage and control product inventory levels and quality, forecast product and labor needs for catering, ensure all private events are executed to company standards. Plan and execute daily commissary production in collaboration with area supervisor, manage and control product inventory levels and quality, forecast product and labor needs for commissary, ensuring all stands have the product they need to be successful for business volume. Proven ability to develop and lead a team, train and mentor kitchen staff, ensuring they possess the necessary skills and knowledge to excel in their roles. Oversees and assigns the daily work of employees in assigned business unit, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline. assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws, Diversey, and Internal Audits. Consult daily with the Chef Manager to ensure successful operational results. Assist in the planning and daily execution of Best Day Bistro Operations Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Implement and enforce proper food handling procedures, storage practices, and cleanliness standards through the kitchen Qualifications: Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe manager certification class & serve safe alcohol certification class. Must be knowledgeable in dietary restrictions/allergens for the needs of guests
Overview: Full Time Year -Round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back-of-house operations as well as participate in the preparation and execution of all catering and commissary production. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights, holidays, and weekends. Responsibilities: Responsibilities: Plan and execute catering events in collaboration with catering operational supervisor; manage and control product inventory levels and quality, forecast product and labor needs for catering, ensure all private events are executed to company standards. Plan and execute daily commissary production in collaboration with area supervisor, manage and control product inventory levels and quality, forecast product and labor needs for commissary, ensuring all stands have the product they need to be successful for business volume. Proven ability to develop and lead a team, train and mentor kitchen staff, ensuring they possess the necessary skills and knowledge to excel in their roles. Oversees and assigns the daily work of employees in assigned business unit, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline. assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws, Diversey, and Internal Audits. Consult daily with the Chef Manager to ensure successful operational results. Assist in the planning and daily execution of Best Day Bistro Operations Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Implement and enforce proper food handling procedures, storage practices, and cleanliness standards through the kitchen Qualifications: Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe manager certification class & serve safe alcohol certification class. Must be knowledgeable in dietary restrictions/allergens for the needs of guests
May 06, 2024
Full time
Overview: Full Time Year -Round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back-of-house operations as well as participate in the preparation and execution of all catering and commissary production. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights, holidays, and weekends. Responsibilities: Responsibilities: Plan and execute catering events in collaboration with catering operational supervisor; manage and control product inventory levels and quality, forecast product and labor needs for catering, ensure all private events are executed to company standards. Plan and execute daily commissary production in collaboration with area supervisor, manage and control product inventory levels and quality, forecast product and labor needs for commissary, ensuring all stands have the product they need to be successful for business volume. Proven ability to develop and lead a team, train and mentor kitchen staff, ensuring they possess the necessary skills and knowledge to excel in their roles. Oversees and assigns the daily work of employees in assigned business unit, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline. assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws, Diversey, and Internal Audits. Consult daily with the Chef Manager to ensure successful operational results. Assist in the planning and daily execution of Best Day Bistro Operations Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Implement and enforce proper food handling procedures, storage practices, and cleanliness standards through the kitchen Qualifications: Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe manager certification class & serve safe alcohol certification class. Must be knowledgeable in dietary restrictions/allergens for the needs of guests
HHS Culinary and Nutrition Solutions, LLC
Chicago, Illinois
As our Executive Chef, you will lead culinary operations across multiple sites, incorporating innovation and maintaining high standards of compliance. You will leverage your knowledge of nutrition and culinary creativity to craft menus and develop future and hourly culinarians to ensure consistency and excellence in culinary execution. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible while ensuring the extension of these options to the catering and retail environments. This Executive Chef position is at Roseland Community Hospital in Chicago, IL Salary: $75,000 - $78,000/yr Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
May 01, 2024
Full time
As our Executive Chef, you will lead culinary operations across multiple sites, incorporating innovation and maintaining high standards of compliance. You will leverage your knowledge of nutrition and culinary creativity to craft menus and develop future and hourly culinarians to ensure consistency and excellence in culinary execution. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible while ensuring the extension of these options to the catering and retail environments. This Executive Chef position is at Roseland Community Hospital in Chicago, IL Salary: $75,000 - $78,000/yr Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
Building Name: CVMC - Central Vermont Medical Center Location Address: 130 Fisher Road, Berlin Vermont Regular Department: CVMC - Hospital Support Services Full Time Standard Hours: 40 Biweekly Scheduled Hours: 80 Shift: Day Primary Shift: 7:30 AM - 4:00 PM Weekend Needs: Other Salary Range: Min $41.19 Mid $51.49 Max $61.78 Recruiter: Janet Brown This is a full-time, benefit eligible position in beautiful Berlin, Vermont! Eligible for generous benefit package and relocation assistance. APPLY TODAY! JOB DESCRIPTION Under the supervision of the VP of Support Services, directs food production and service to patients, supervises all Nutrition and Food Services (NFS) staff, Clinical Nutrition Manager, and production/ cafeteria supervisors and managers. Supervises food and supply inventory, storage, usage, purchasing, NFS sanitation and food safety program. Duties: Develops, implements, and supervises standards and policies relating to food production, storage, service and sanitation. Assesses workflow, priorities, and resources in the food service area and the Room Service 4 You Patient Dining Program, to assure optimal provision of services. Projects are completed thoroughly and within given time frames and deadlines. Ensures that necessary training and education is provided to cooks, diet office staff, and food service workers. Provides cross training and has backup plans in place for unplanned staff shortages. Maintains current and up-to-date position descriptions and essential functions for NFS staff. Performance evaluations contain clear statements of expectations, examples of specific results achieved, realistic development needs, and implementation plans. Responsible for department sanitation. Monitors updates and trains staff in all areas of sanitation. Ensures that the food services operate in compliance with the standards of the Joint Commission on Accreditation of Health Care Organizations, CMS and with applicable state and local codes. Supports CVMC mission by demonstrating a willingness to improve and change services as the needs of our customers change. Provides objective, constructive input, recommendations, and problem-solving solutions through the performance improvement process. Demonstrates consistent support of the NFS department in interactions with other departments, medical staff, employees and patients. Works proactively with NFS Supervisory team and Clinical Nutrition Manager to identify problems and help find appropriate solutions. Responsible for ordering of all perishable food supplies. Maintains up-to-date order guides. Responsible for maintaining all kitchen storage areas in a sanitary and organized fashion. Collaborates with Sous Chef, cooks, Catering Supervisor in all of these responsibilities. Collaborates with NFS Supervisory Team, Clinical Nutrition Supervisor on menu and recipe development, and assessment of food products and their uses. Maintains confidentiality of all patient and personnel information and records. Provides staffing coverage, as needed. Sits as an active member on various organizational committees, as assigned. Employee will perform their job in a safe manner as defined in any and all applicable CVMC policies specific to the job including, but not limited to, policies addressing: Universal precautions, use of PPE, safe lifting/ergonomics, handling of hazardous materials. Notifies direct supervisor of infractions of policy, procedure, laws and regulations as they are identified. Notifies supervisor's manager of same, if supervisor does not correct or resolve issue within a reasonable timeframe. Performs related duties as required or assigned. EDUCATION Bachelor's degree in related field or an associate degree and hold an active Certified Dietary Manger (CDM). EXPERIENCE Five years of food service management in an acute care setting. Demonstrated leadership and supervisory ability required.
Apr 26, 2024
Full time
Building Name: CVMC - Central Vermont Medical Center Location Address: 130 Fisher Road, Berlin Vermont Regular Department: CVMC - Hospital Support Services Full Time Standard Hours: 40 Biweekly Scheduled Hours: 80 Shift: Day Primary Shift: 7:30 AM - 4:00 PM Weekend Needs: Other Salary Range: Min $41.19 Mid $51.49 Max $61.78 Recruiter: Janet Brown This is a full-time, benefit eligible position in beautiful Berlin, Vermont! Eligible for generous benefit package and relocation assistance. APPLY TODAY! JOB DESCRIPTION Under the supervision of the VP of Support Services, directs food production and service to patients, supervises all Nutrition and Food Services (NFS) staff, Clinical Nutrition Manager, and production/ cafeteria supervisors and managers. Supervises food and supply inventory, storage, usage, purchasing, NFS sanitation and food safety program. Duties: Develops, implements, and supervises standards and policies relating to food production, storage, service and sanitation. Assesses workflow, priorities, and resources in the food service area and the Room Service 4 You Patient Dining Program, to assure optimal provision of services. Projects are completed thoroughly and within given time frames and deadlines. Ensures that necessary training and education is provided to cooks, diet office staff, and food service workers. Provides cross training and has backup plans in place for unplanned staff shortages. Maintains current and up-to-date position descriptions and essential functions for NFS staff. Performance evaluations contain clear statements of expectations, examples of specific results achieved, realistic development needs, and implementation plans. Responsible for department sanitation. Monitors updates and trains staff in all areas of sanitation. Ensures that the food services operate in compliance with the standards of the Joint Commission on Accreditation of Health Care Organizations, CMS and with applicable state and local codes. Supports CVMC mission by demonstrating a willingness to improve and change services as the needs of our customers change. Provides objective, constructive input, recommendations, and problem-solving solutions through the performance improvement process. Demonstrates consistent support of the NFS department in interactions with other departments, medical staff, employees and patients. Works proactively with NFS Supervisory team and Clinical Nutrition Manager to identify problems and help find appropriate solutions. Responsible for ordering of all perishable food supplies. Maintains up-to-date order guides. Responsible for maintaining all kitchen storage areas in a sanitary and organized fashion. Collaborates with Sous Chef, cooks, Catering Supervisor in all of these responsibilities. Collaborates with NFS Supervisory Team, Clinical Nutrition Supervisor on menu and recipe development, and assessment of food products and their uses. Maintains confidentiality of all patient and personnel information and records. Provides staffing coverage, as needed. Sits as an active member on various organizational committees, as assigned. Employee will perform their job in a safe manner as defined in any and all applicable CVMC policies specific to the job including, but not limited to, policies addressing: Universal precautions, use of PPE, safe lifting/ergonomics, handling of hazardous materials. Notifies direct supervisor of infractions of policy, procedure, laws and regulations as they are identified. Notifies supervisor's manager of same, if supervisor does not correct or resolve issue within a reasonable timeframe. Performs related duties as required or assigned. EDUCATION Bachelor's degree in related field or an associate degree and hold an active Certified Dietary Manger (CDM). EXPERIENCE Five years of food service management in an acute care setting. Demonstrated leadership and supervisory ability required.