Job Description

GENERAL SUMMARY

This position is responsible for the development, implementation and management of core culinary systems, central production, food procurement systems, and training programs for the CHS Villa East Facility. Coordinating the development, deployment and management of the core food formulary, menus to support patient and retail service programs and procurement systems to ensure optimal operating standards and quality culinary systems are developed. Partners collaboratively with the System Director, Food & Nutrition and System Clinician to drive positive results and achieve all targets; develops and implements effective cost reduction plans and implementation processes that support System goals, objectives, strategies, policies, and procedures while cultivating service/product quality and superior customer satisfaction. Ensures the System Director, Food & Nutrition is kept abreast of issues or problems impacting program efficiencies and effectiveness.

CORPORATE PHILOSOPHY

It is the obligation of each employee of Catholic Health Services to abide by and promote the mission and values of the System to ensure that excellent services are delivered with compassion.

PRINCIPAL DUTIES AND RESPONSIBILITIES

(The following duties and responsibilities are all essential job functions, as defined by the ADA, except those that begin with the word "May.")

• Oversees the development and management of culinary and retail programs and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among culinary personnel across all functional areas. Provides consultative, operational, and technical support to managers, in support of the overall management of Food Service culinary and retail programs:
• Standardizes core culinary and food procurement policies and procedures related to expense management and operations.
• Implements core program systems (Menus, Food Formularies, Culinary Standards, Auditing tools, Competencies, etc.).
• Partners collaboratively with culinary talent to develop recipe standards and standardized food formularies.
• Works collaboratively with the Clinical Nutrition and Wellness team to ensure menus and recipes meet all nutritional and regulatory requirements.
• Elevates the customer experience (patient, guests, staff)
• Manages third-party Micro Market program for retail.
• Works with the Managers to ensure product development meets fiduciary goals for the location’s monthly outcome of program profit and loss. Participates in monthly budget reviews with the System Director, Food & Nutrition to address budget variances and needed program adjustments.
• Identifies, recommends, and implements best practices and culinary/retail solutions to improve service delivery. Facilitates monthly meetings with site leaders to review initiatives, discuss strategies and promote a collaborative environment across the System.
• Implements and executes the ongoing efforts within the system to drive compliance within the Food & Nutrition to reduce supply expenses. This will include documented efforts in product standardization, product identification and product conversion across the system.
• Develops and administers Culinary Quality Evaluations which ensures food safety and sanitation practices are monitored, quality control measures are followed and reviews Customer Satisfaction Survey scores for discrepancies and ways to improve Food & Nutrition Services. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies.
• Interviews, hires, orients, trains, develops and evaluates the performances of and, when necessary, disciplines and/or discharges department personnel. Provides direction, as necessary, to staff regarding sensitive and/or complex work, related problems, resolves complaints and responds to inquiries regarding department operations.
• Reviews and monitors short and long-term culinary/retail financial plans and objectives. Measures successes and deficiencies and recommends any corrective course of action and monitors implementation and compliance. Approves purchases and contract/product compliance within established scope and authority.

KNOWLEDGE, SKILLS AND ABILITIES

Education, Experience and/or Skills Required

• Bachelor’s Degree in Hospitality Management or a Degree in Culinary Arts (2-4 year program)
• A minimum of three of experience in a corporate or large multi-site leadership position (healthcare preferred)
• A minimum of five of experience in purchasing and contract negotiation
• A comprehensive knowledge of Food & Nutrition/Hospitality management principles and practices
• Excellent leadership, analytical, organizational, planning, delegation, coaching and interpersonal skills
• Exceptional communication skills which include written and verbal
• Proficiency with Microsoft Office

License/Certification Required

• Current ServSafe® Food Service Sanitation Manager Certification
• Current State of Florida Food Service Sanitation Manager Certificate within three months of start date into position
• Certified Executive Chef certification (CEC) from the American Culinary Federation, preferred

Disclaimer

The job description is not designed to cover or contain a comprehensive listing of activities duties or responsibilities that are required of the employee. Other duties, responsibilities and activities may change or be assigned at any time.

EEOC Statement

CHS provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

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