Strong culinary leadership experience in a high-volume foodservice operation.
Experience managing 5 or more salaried managers simultaneously.
Prior large-volume healthcare experience (large-volume senior living or university foodservice also considered); experience with a unionized workforce is highly desirable
Food handling and safety, HACCP, Quality Assurance, SoSafe, EcoSure, menu development and planning, menu planning, purchasing, ordering, inventory control, food preparation, post meal analysis, record keeping, catering operations, retail operations, patient services, food production, culinary operations, production, puree standardization, staffing plans, food safety, physical safety, sustainability program, financial management, process improvement, project management
Duties:
Monitoring, Audits, implementation and standardization for new menus
Be responsible for Food and Physical Safety and annual training for all hourly associates
Continue sustainability program with the direction of Director of Culinary
Implement innovative and fresh ideas in retail, catering and patient services
Create interpersonal relationships with clients in hospital