Manager, Food Service Operations / Executive Chef
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POST DATE 9/1/2016
END DATE 12/9/2016
JOB DESCRIPTIONJob Code: 06264-78794
Mixed (rotating weekends)
EXECUTIVE CHEF/OPERATIONS MANAGER
Demonstrates skill in food preparation, garnishing, plate presentation and service, which are in compliance with all regulatory standards (e.g. TJC, Medicare, Texas Department of State Health Services and Local Health Department), in accordance with HACCP guidelines.
Creates menus and recipes to provide quality and variety in all areas of the kitchen operations, including doctor s dining, catering, caf and patient meals.
Provides mentoring and training
Assists production staff in all areas of food preparation
Orders food and supplies
Communicates effectively with FANS staff and hospital leadership on a regular basis
Participates in employee rounding and service recovery as needed
Build team morale
High school degree or equivalent.
Some college or technical training preferred but not required
Culinary degree preferred but not required.
Minimum of 3 to 5 years experience in a high volume fine dining, restaurant, hotel or country club
Food Service Manager Certification within 6 months after employment
Math, reasoning and organizational skills
English communication skills both verbal and written
Basic computer skills
Detail and multi-task oriented
Able to interpret recipes and menus
Able to safely operate all kitchen equipment
Advanced knife handling skills.
Last Edited: 08/30/2016