Executive Chef - Fulltime - Days - Detroit

GENERAL SUMMARY:

Supervises Sous Chef, cooks, production staff and prep team of Food Service Assistants. Supervises the purchasing, preparation, shipment, and delivery of food. Plans and executes menus for local and external customer events and symposiums. Trains staff in exhibition cookery techniques for multiple venues and high-volume cookery. Collaborates with local culinary schools, providing internship and externship programs, student training and experience.

PRINCIPLE DUTIES AND RESPONSIBILITIES:

Quality

• Participates in the development of Health System Food and Nutrition standards as a member of the Value Analysis Team.

• Oversees all food purchasing, preparation and cookery to ensure established standards and goals are met. Ensures that food is prepared according to prescribed methods and/or recipes. Trains others in the planning and utilization of foodstuffs and carryovers.

• Manages food presentation and quality. Estimates food consumption and requirements (grade, quantity, etc.); assists in developing and standardizing new recipes and cooking techniques; and participates in the implementation of new policies and procedures.

• Plans layouts for food presentations in venues throughout the hospital.

• Assists other sites when the services of an executive chef are needed.

Environment and Safety

• Ensures staff is properly trained in the operation of all equipment and all equipment is in proper working order.

• Responsible for maintaining the sanitation of the receiving, storage, preparation, and trash areas in the kitchen.

• Maintains ServSafe Certification.

• Uses Health Department and all regulatory agency standards as the guideposts for training staff in proper food handling.

• Supervises purchasing of dairy products, staples, food, and miscellaneous small equipment.

People

• Recruit, hire and train apprentices as required.

• Direct, supervise and motivate employees to create a convivial atmosphere.

• Evaluate employee performance using Health System tools. Resolve behavioral or performance issues effectively and in a professional manner, through coaching, disciplinary actions, or termination as required.

• Collaborate with catering management team and customers to develop individualized upscale menus for high profile events. Plan menus and lead the culinary team with exhibition cooking as needed.

• Train the cafeteria leadership team in food service quality and presentation standards.

• Participate in weekly management meetings with the department manager.

• Establish and maintain relationships with local Culinary Schools and Academies. Mentor, educate and train students in the culinary field for Henry Ford internship programs. 8. Lead the culinary team, fostering an environment that sets the standard for the healthcare industry and exceeds the boundaries of the imagination of our patients, their families and friends, our employees, and our visitors.

• Lead an award-winning team for the annual Health System “Everyone Who Cooks” fundraising event.

Finance

• Meet food, supply, and labor budget goals by managing the following processes:

• Manage carryover utilization and production volumes for cost effectiveness.

• Complete menu and recipe costing for the different venues.

• Execute established periodic inventories.

• Utilize budgets, profit & loss statements, and forecasts to control food, beverage, and labor costs.