Executive Chef

Job Number 69094
Posted 1/7/2020
Account Northern Light Eastern Maine Medical Center
Department Food and Nutrition Services
Location |ME| EMMC Campus - EMMC, ME 04401
Schedule Regular Full-time
Shift Day
Hours 0700-1530
Job Details GENERAL POSITION SUMMARY: Responsible for planning and managing the human,
material, equipment and fiscal resources for areas of responsibility and accountable for developing
action plans to contribute to the organization's ability to carry out its mission and accomplish annual
pillar goals.
SPECIFIC POSITION SUMMARY: Provides direction and leadership for
the Food and Nutrition Services department. The Executive Chef is responsible for developing
and executing culinary solutions to meet patient and customer needs and tastes. This person will
oversee culinary operations to meet standards in production, presentation and, working closely
with the Retail Manager and the Patient Foodservice Manager, in service standards. Responsible
for achieving food and labor financial targets. Responsible for maintaining food quality in patient
and retail settings. Fully complies with operational excellence fundamentals through customer
driven menus and labor standards. Understands end-to-end supply chain and procurement process
and systems. Ensures proper equipment operation and maintenance. Complies with all applicable
policies, rules and regulations, including but not limited those relating to safety, health, wage and
hour.
GENERAL MAJOR DUTIES AND RESPONSIBILITIES:

Essential functions are identified by an asterisk.
A. Responsible for safety*
1. Insures that the department environment is free from recognized hazards that create a risk of
injury to healthcare workers, patients and/or visitors.*
2. Supports and facilitate open and non-punitive communication between healthcare workers,
patients and families regarding clinical and environmental safety on their unit and when
interfacing with other units, groups and individuals.*
3. Supports and facilitate employee and non-employee healthcare workers in reporting and
directly and addressing patient and environmental safety concerns.*
4. Accountable for accident/injury prevention and investigation including root cause analysis,
as well as assisting in the return of injured workers to gainful employment.*
B. Maintains excellence in customer services through measurement and improvement action plans.*
C. Ensures the efficient and effective operations of processes in the delivery of service/care for
areas of responsibility.*
D. Accountable for budgeting and financial performance.*
E. Monitors compliance with legal and accrediting requirements related to areas of responsibility
functions and services.*
F. Engages staff in providing and improving service delivery.*
G. Recognizes staff and others for contributions.*
H. Commits to assist in EMMC achieving its Equal Employment Opportunity and Affirmative
Action goals.*
I. Conducts ongoing high, middle, and low performer conversations with direct reports including
appropriate follow up. Holds direct reports accountable for same with subordinate leaders and
staff.*
J. Creates a self-development plan to improve leader skills, competence, and outcomes.*
SPECIFIC MAJOR DUTIES AND RESPONSIBILITIES:
Essential functions are identified by an asterisk.
1. supervises cooks, bakers, ingredient control workers and sanitation workers
2. participates in menu development (patient and retail)
3. assures food quality standards are being met from purchasing through production
4. assures culinary staff achieve and maintain skill levels necessary to meet quality expectations
5. participates in assuring food safety standards are met in all areas of responsibility
6. makes recommendations for achieving financial goals, participates with Director in budget
development
7. fulfills HR functions customary of managers (hiring, evaluating, etc)
8. functions as member of the FANS leadership team, works closely with Director, Clinical
Nutrition Manager, Retail Manager and Patient Foodservice Manager.
TECHNICAL REQUIREMENTS:
Expert in culinary arts.
SPECIAL SKILLS:
Excellent customer service skills
Teaching/coaching/inspiring staff
EXPERIENCE/EDUCATION REQUIRED:
3 yrs experience in coordinating foodservice operations
3 yrs supervisory experience
associates degree in related field
EXPERIENCE/EDUCATION PREFERRED:
experience in a large, fast paced foodservice operation
bachelors degree
> 3yrs supervisory experience in foodservice
LICENSES OR CERTIFICATIONS:
Current ServeSafe Certification
PHYSICAL ENVIRONMENT (If the demands of the position are any other than a typical
office/clinical setting):
Work environment is frequently hot and noisy. Floors may be wet and slippery.
PHYSICAL DEMANDS:
Light to medium carrying up to 50 lbs., straight pulling/pushing, reaching in all directions, stooping,
walking long distances, standing, sitting, repetitive motion/finger activity for sustained periods of
time, speaking, hearing, moderate phone contact, visual activity; long periods of working on
computer.
Normal work day 8-10 hrs. Amounts pushed 50- 500 lbs 1-5 times/day; up to 50 lbs 10 times/day
SUPERVISES:
Titles of direct report leaders, number of staff
Cooks, bakers
Sanitation workers (dishroom, potroom, night cleaning)
Ingredient Control workers
Responsible for approximately 30 employees
REPORTS TO: Director, FANS





Equal Opportunity Employment
We are an equal opportunity, affirmative action employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, disability status, gender, sexual orientation, ancestry, protected veteran status, national origin, genetic information or any other legally protected status.

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