Operations Manager-Executive Chef

Akron Children's; Akron (OH); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading children's healthcare provider is seeking a Culinary Operations Manager to oversee food service operations. The role emphasizes food safety, menu development, and supervising kitchen staff. Applicants should have a degree in Culinary Arts, 5 years of experience, and a ServSafe certification. The position requires strong culinary skills, experience in menu planning, and inventory management. This is a full-time role located in Akron, Ohio, offering opportunities for growth in a supportive healthcare environment.

Qualifications

• Education: Associate's or Bachelor's Degree in Culinary Arts required.
• Certification: ServSafe is required.
• 5 years of relevant experience required.
• 3 years of experience supervising required.

Responsibilities

• Oversees food and equipment purchasing operations.
• Ensures compliance with food service regulations.
• Monitors staff performance and ensures ServSafe certification.
• Develops retail concepts aligning with customer needs.
• Works with clinical nutrition to implement healthy eating.

Skills

Culinary experience

Food presentation

Menu development

Purchasing

Inventory control

Short order cooking

Creative cooking

Supervising experience

Education

Associate's or Bachelor's Degree in Culinary Arts

Bachelor's degree in culinary, hospitality, Business or related field

ServSafe certification

Tools

MS Office (Outlook, Excel, Word)

Job description

Summary

The Culinary Operations Manager of Akron Children's Hospital functions as the primary culinary leader for all Food Service operations throughout the enterprise. Key responsibilities include food safety and HACCP plan, product selection, menu development, recipe development, setting production levels, and maintaining food quality. The Executive Chef will also oversee and be responsible for all food purchasing operations for the department.

Responsibilities

• Adds value as a key member of management; understands the business, financials, industry, customers and strategy.
• Prepares, manages, and adheres to department budget to maintain expenditure controls.
• Oversees the specification and purchasing of all food and relevant equipment. Supports the Director of Support Services in identifying all food vendors.
• Ensures that all local, state, and federal regulations for food service operations are effectively carried out in all kitchen facilities.
• Ensures proper use, maintenance, and repair of kitchen equipment, placing work orders as needed for facility repair and maintenance.
• Monitors manager involvement in staff performance by assisting with appropriate action plans, assessing individual employee culinary skills, ensuring staff are Serv Safe certified.
• Ensures compliance with all local, state and federal labeling guidelines including top allergens.
• Participates in annual performance evaluations for all culinary staff.
• Develops, implements, and leads all retail concepts and products that align with customer needs, the current business plan and budget.
• Supervises personnel responsible for the storage, preparation, assembly, and serving of food for Department of Nutrition Services.
• Monitors and enforces standards of food quality based on sales data, menu selection and customer/patient feedback.
• Plans, prepares, and oversees all kitchen activities.
• Works with the clinical nutrition team to help deploy healthy eating concepts in our retail operations and on our patient menu.
• Other duties as required.

Technical Expertise

• Experience in Culinary is required.
• Experience in food presentation, menu development, purchasing, and inventory control is required.
• Experience in short order cooking, preparation for room service such as restaurants, other hospital room service experience is required.
• Experience in creative cooking and design experience is required.
• Experience in quantity cooking is required.
• Experience working with all levels within an organization is required.
• Experience in healthcare is preferred.
• Proficiency in MS Office [Outlook, Excel, Word] or similar software is required.

Education and Experience

• Education: Associate's or Bachelor's Degree in Culinary Arts required; Bachelor's degree in culinary, hospitality, Business or related field is required. CEC or CCC is preferred.
• Certification: ServSafe is required.
• Years of relevant experience: 5 required.
• Years of experience supervising: 3 years is required.
• Possesses a valid State driver's license and ability to obtain and maintain insurability as determined by the ACH insurance carrier's requirements.
• An annual physical is required to be completed with the Akron Children's Hospital Employee Health Department.