What are the responsibilities and job description for the Executive Chef position at NMS?
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:
- Providing flexibility and leadership support onsite to a variety of food service businesses
- Planning and creating menu
- 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 throughout Alaska and will be based in Anchorage, Alaska. Must be willing to relocate to Anchorage, AK. Relocation assistance is available for candidates 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.
