Executive Chef

Criteria based Job Description

Executive Chef

__

Classified: Exempt Salary Grade/Level:

Reports to: Director of Food and Nutrition Services Date: March 2018

Job Description

_____ Summary:

The primary function of the Executive Chef is to assist the Director of Food & Nutrition in planning, organizing, developing and directing the comprehensive operation of the Dining/Nutritional department. Following current local, state and federal guidelines and regulations, as well as, established policies and procedures the department assures quality food service is provided at all times. Responsible for training and supervising all production and kitchen personnel. Has knowledge of patient/resident Bill of Rights and all responsibilities will be conducted in a manner that is consistent with the Integritus mission, vision, core values.

Essential Job Functions:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Assures that all foods produced are of the highest quality with proper temperatures and garnishes and served with proper sanitary procedures.
• Coordinates and directs the overall preparation of food as determined by needs, utilizing standardized recipes.
• Orients, motivates, supervises, and evaluates employees of production and kitchen component according to established standards and procedures to assure an efficient, effective department.
• Implement safety and sanitation procedures in accordance with Department of Public Health guidelines.
• Assists in planning, monitoring, and controlling the purchase, storage, and utilization of all foods and sundry items.
• Prepares meals for residents, staff and visitors as necessary.
• Responsible for the development and standardization of recipes as pertaining to cycle menu.
• Responsible for the functioning of the department in the absence of the Director of Food & Nutritional Services.
• Oversees the receiving of food deliveries, checks for quality and completeness of orders.

Qualifications:

• Associates Degree in Food Service Management or 10 years' experience working as a Food Service Director in a long term care setting required.
• Minimum 5 years as a cook, or manager in a hotel, hospital, school, long-term are or restaurant is preferred. Minimum- 2 years working in a supervisory capacity.
• Serve Safe & Allergen Training
• Must demonstrate the ability to read, write and speak English.

Physical Requirements and Working Conditions:

Will meet all physical requirements of the position as identified by the facility policies and procedures related to functional job analysis.

Other Duties:

Please note this job description is not designed to cover or contain comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Signatures:

Employee signature below constitutes employee's understanding of the requirements, essential job functions and duties of the position.

Employee: ____ Date: ___

Manager: ___ Date: _

Integritus Healthcare Systems, Inc.

Physical and Sensory Requirements Dietary personnel

Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Gross Motor

Skills

move within confined spaces maintain balance in multiple positions reach below waist reach out front wrist rotation bend forward side bending stretching maintain balance in multiple positions

Smell

must be able to detect environmental odors

Environment

tolerate exposure to allergens (latex products, dust, disinfectants, cleaning

chemicals, substances)

potential exposure to infectious waste, hazardous materials, exertion, blood and body fluid, communicable diseases and disagreeable odors tolerate, cold, heat and humidity frequent contact with water noise exposure

Fine Motor

Skills

grasp, pinch, twist, squeeze, push, pull wrist rotation hand coordination write

Physical endurance

ability to stand/walk constantly ability to lift loads at or above 45 lbs. occasionally

ability to push/pull 200 lb. loaded carts approx. 30 feet occasionally ability to use upper & lower body strength constantly throughout an 8 hr. shift

ability to move constantly lifting, twisting at waist, reaching, kneeling, lifting items

above shoulder height up to 10% of shift

Communication

ability to interact with others ability to read, understand spoken and write English ability to communicate effectively ability to use communication devices such as telephones, pagers, etc.

ability to follow instructions

Mobility

constantly twist/bend/stoop/squat/crouch/walk/kneel/reach above shoulder height

Emotional

Stability

ability to adapt to changing environment/stress ability to focus attention on task ability to cope with strong emotions in others ability to respond to the unexpected (emergencies) ability to function effectively with frequent interruptions ability to receive criticism professionally

Interpersonal

Skills

respect cultural differences in others handle interpersonal conflict

Occasional 0 - 33% of the time

Scale

Frequent 34-66% of the time Constant 67-100% of the time

Rev 9/2012