Head Chef

The Head Chef oversees all aspects of the Nutrition Services Department to ensure customer satisfaction and a pleasant environment for Ivinson’s guests.

Base salary starting at: $19.03/hr
 

ESSENTIAL FUNCTIONS

• Organizes and oversees daily tasks for the dietary staff, providing leadership and training when needed.
• Assures adherence to menus and recipes for patients and customers of the Mountain View Café.
• Provides input into the development/revision of master menus and modified diet menus.
• Maintains a clean, hazard-free work area, assigning and preforming daily and monthly cleaning.
• Assists with the storage and utilization of leftovers, determining the amount of food to prepare based on usage and inventory of food supply.
• Assists Director in overseeing operations of the Mountain View Café, front and back of house, including scheduling and personnel procedures.
• Consistently enforces and maintains all operating standards in the areas of quality, service, and cleanliness.
• Monitors and maintains proper staffing levels and makes decisions in regards to food & labor costs.
• Observes employee attitudes and takes appropriate steps to create a friendly atmosphere for guests and employees
• Evaluates staff performance and discipline staff in accordance with Ivinson’s standards.
• Works with staff to develop team camaraderie. Coaches and directs employees as necessary.
• Utilizes effective interdepartmental communication, staff/manager communication, and patient/visitor communication.
• Encourages team work. Ensures customer satisfaction oriented environment for patients, families, and other customers.
• Organizes daily tasks for staff; maintains a clean, hazard-free work area; assigns and performs daily and monthly cleaning.
• Effectively monitors all aspects of the Dietary operations and takes initiative to correct problem areas immediately.
• Performs duties of front line staff as needed. Assures optimal quality, temperature and appearance of meals.
• Maintains compliance with Federal and State sanitary regulations, as well as facility infection control guidelines and dietary policies and procedures, monitoring food service for compliance quality standards.

EDUCATION

• High school diploma or equivalent preferred.
• Formal culinary education preferred.

EXPERIENCE

• At least one (1) year food handling and customer service experience preferred.
• Previous experience in a healthcare or clinical setting preferred.
• Previous supervisory experience preferred.

• Previous merchandising experience preferred.

CREDENTIALS

• N/A

KNOWLEDGE, SKILLS AND ABILITIES

• Excellent customer service skills, including but not limited to: a friendly personality, tact, patience, empathy and a helpful, professional attitude both in person and on the telephone.
• Ability to effectively communicate with staff, managers and the general public verbally and in writing.
• Demonstrate effective listening skills.
• Excellent organization and time management skills and ability to establish priorities effectively.
• Possess exceptional problem solving skills.
• Ability to work effectively without immediate supervision.
• Ability to learn new computer software programs.
• Ability to recognize and protect confidential information.

• Demonstrate ethical and legal accountability for the position.