Chef Manager: Lead High-Volume Kitchen & Team Development

Valley Health System; United States; On-site; USD 38,000 - 59,000; Full time

Benefits offered by this job

Zero-Deductible Health Plan

Dental and vision insurance

Generous Paid Time Off

Tuition Assistance

Retirement Savings Match

Employee Assistance Program

Wellness program

Health savings account & FSA

On-campus dining discounts

Job summary

Valley Health System is seeking an experienced culinary leader for the Nutrition Services department. This full-time role oversees kitchen operations, ensures quality and freshness of dishes, and drives labor and food cost targets in a high-volume setting.

The ideal candidate holds an associate degree in culinary arts, at least 5 years of culinary experience, and will obtain Serv Safe certification within 6 months.

Qualifications

• Associates degree from a culinary school is preferred.
• 5 years of culinary experience is required.
• Serv Safe certification is required within 6 months of employment.
• Excellent verbal and written communication skills required.
• Attention to details required.
• Ability to mentor and lead staff required.

Responsibilities

• Attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity and serves as replacement in team members' absence.
• Sets and monitors performance standards for staff to include hand hygiene and equipment cleanliness.
• Trains staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation.
• Manages culinary team to ensure quality in final presentation of food.
• Trains and manages culinary and kitchen employees to use best practice food production techniques.
• Coaches employees by creating a shared understanding about what needs to be achieved and how it is to be achieved.
• Rewards and recognize employees.
• Plan and execute team meetings and daily huddles.
• Complete and maintain all staff records including training records, shift opening/closing checklists and performance data.
• Performs inventory and purchase orders and provides oversight of the delivery of food supplies, prepare special dishes, supervise overall kitchen operations, and ensures promptness, freshness and quality of dishes.
• Responsible for delivering food and labor targets.
• Understands performance metrics, data, order and inventory trends, consistent focus on margin improvement.
• Obtains feedback on food and service quality, and handling customer and patient problems and complaints.
• High volume experience with bulk/batch cooking knowledge.

Skills

Verbal and written communication

Attention to details

Mentor and lead staff

Education

Associates degree in culinary arts

Job description

Valley Health System is seeking an experienced culinary leader for the Nutrition Services department. This full-time role oversees kitchen operations, ensures quality and freshness of dishes, and drives labor and food cost targets in a high-volume setting.

The ideal candidate holds an associate degree in culinary arts, at least 5 years of culinary experience, and will obtain Serv Safe certification within 6 months.