Job Description
The Traveling Executive Chef will provide support for all culinary functions for service operations within the Food & Facilities Management team; including Healthcare, K-12 Schools, Campus and Corporate Services. You will manage and help lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team you will be responsible for :
All potential candidates should read through the following details of this job with care before making an application.
- Providing flexibility and leadership support onsite to a variety of food service businesses
- Planning and creating menus
- Purchasing and managing of inventory systems and processes
- Implementing new culinary programs in conjunction with the unit manager and culinary team
- Providing leadership support and training of team members
Reporting to the Director of Indigenous Cuisine, the Traveling Executive Chef will direct food production related to Patient & Resident Dining, Retail and Catering Services.
This position requires frequent travel and will be based in Anchorage, Alaska. Relocation assistance is available for candidates interested in relocating to Anchorage, AK.
Responsibilities
Travel to units to support and implement all duties as assigned.Cover chefs / manager vacancy as assigned and needed.Plans executes regular and modified menus according to established unit guidelines.Implementation and standardization of all culinary systems and procedures : menu development, catering, retail menus, garnishing, panning charts, production, puree standardization, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, training & safety, etc. NMS standards will be the benchmark.Monitoring, auditing, implementation, and standardization for new menus.With NMS developed standards and expectations, conducts food and physical safety audits and manages corrective action with onsite management team. Supports an effective safety program, including compliance with all regulatory requirements.Responsible for Procurement Compliance.Physically performs a wide variety of high-volume food production and preparation duties and catering.May be required to support nutritional needs of response team.Other duties that are pertinent to the department or unit’s success also may be assigned on site.Qualifications
High School Diploma or GED equivalent.At least two (2) years of formal post-secondary training culinary training.Minimum of three (3) years of experience as an Executive Chef in a hospital environment or relevant field.Must possess a ServSafe Manager Certification.Menu planning experience and a strong understanding of current culinary trends.Strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts.Ability to problem-solve and manage projects creatively and effectively.A valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under NMS’ vehicle insurance. This includes no DUI convictions in the past five (5) years.High level of acuity with the use of technology; Must be highly proficient in using the Microsoft Office Suite applications (Outlook, Teams, Word, Excel, PowerPoint, etc.).Must pass a fingerprinting background investigation that complies with The Crime Control Act, Child Care Worker Act and the Indian Child Protection and Family Violence Prevention Act.Must be fluent in speaking, reading, and writing English.Preferred Requirements
Ability to effectively communicate to multiple audiences and develop strong relationships with customers.Working knowledge of healthcare regulatory compliance (Joint Commission / CMS).Working knowledge of NSLP.Ability to multitask and proven effectiveness in a high standard driven environment.Certified Executive Chef (CEC).Proficient computer skills as well as exceptional organizational and customer services skills.Demonstrated experience leading and engaging a culinary team and exceptional human resource and supervisory / management skillset.Skills and Abilities
Ability to work independently and complete assignments in a timely manner.Must be able to perform each of the essential duties listed above with a professional degree of competency.Proven success at managing multiple tasks, projects, and subordinates.Proficiency in planning and organization in a high volume fast paced kitchen.Demonstrated understanding of profit attainment and profit growth.Demonstrated positive leadership values by treating all employees with dignity and respect.Demonstrated strong ability to lead, build diverse teams and oversee training.Personal maturity and poise; the ability to remain composed under pressure, to make sound decisions, and to manage diversity.Personal drive and energy — a liking of challenges and opportunities to innovate.Working knowledge of general accounting principles.Strong communication skills, in both written and verbal forms.Working Conditions and Physical Requirements
Weather : Indoors; employee is primarily in a controlled, temperate environment.
Noise level : Work environment is usually moderate to loud.
Description of environment : Professional kitchen environment which will vary based on the location of the facility.
Physical requirements : Employee is required to lift and / or move up to 50 lbs. Frequently to constantly required to sit, stand, walk, use hands / fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk / hear, see, taste / smell, and carry weight / lift.
Travel : Extensive travel, up to 60% of the time.
Competencies
NMS Core Values
Safety guides our behavior.
Honesty and integrity govern our activities.
Commitments made will be fulfilled.
All individuals are treated with dignity and respect.
The environment will be protected and sustained.
J-18808-Ljbffr
Salary : $85,000
