WC-Executive Chef Manager
Company: adventhealth
Location: Wesley Chapel
Posted on: February 25, 2021
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Job Description:
Job DescriptionDescription Executive Chef Manager AdventHealth
Wesley Chapel Location Address: 2600 Bruce B. Downs Blvd Wesley
Chapel, Florida 33544 Top Reasons to Work at AdventHealth Wesley
Chapel * From state- of- the- art equipment to the most intricate
building details, AdventHealth Wesley Chapel was designed from the
ground up to maximize healing, patient care and wellness *
Recognized as leader in patient satisfaction and was named Top 100
Hospital in Modern Healthcare Magazine by IBM Watson Health *
50,000 sq ft community Health & Wellness Center * Comprehensive
women's health center named Inspiration Place that incorporates
female physician specialists, women's imaging, pelvic floor and
female physical therapy and a boutique spa. * Consistently named a
Top Workplace in Tampa Bay by the Tampa Bay Times * Opened an
offsite 24 bed, 24/7 emergency room in Central Pasco to better
serve the emergency health needs of residents in west and central
Pasco Work Hours/Shift: Full Time- GENERAL SUMMARY : Under the
supervision of the Food Service Director, the Executive Chef
Manager functions in a management capacity to plan, direct, and
evaluate the purchase, production, presentation and pricing of food
and services for patient room service, cafeteria and catering at
AdventHealth Wesley Chapel. The Executive Chef Manager will ensure
that the standards of safety, nutritional value, quality and
performance are maintained and advanced. Responsible for recipe,
menu and concept development within established departmental
guidelines. Responsible for inventory management. Ensures
conformance with The Joint Commission, DNV, state and local
regulations as well as compliance with all HACCP, department, FHMMC
and AH policies and procedures. This position has primary
responsibility for the direction and development of culinary staff
and inventory positions. Assures that food production employees are
properly trained and supported in order to accomplish their job
routines. Conducts ongoing culinary education in all aspects of
food and cooking. Develops and evaluates staffing levels for
current and forecasted needs. Organizes food production staff in
order to ensure a cost-efficient operation. PRINCIPAL DUTIES AND
JOB RESPONSIBILITIES : * Oversees all production of food for AHWC
by regularly interacting with staff and checking preparation and
serving areas for quality, presentation, sanitation area. Must
utilize small batch cooking and standard recipes. * Oversees
training of cooks, inventory control and food service workers in
the proper preparation and techniques to assure that quality and
quantity standards are met * Supervises all staff by assigning
work, training, coaching, evaluation performance, progressive
discipline and recommending termination as is appropriate. *
Assists with the screening, interviewing, and selection of new
staff members. * Promotes our mission approach to healthy
cooking/eating throughout various seminars and/or cooking demoes
within the community. * Utilizes cooking knowledge and experience
to ensure that preparation and cooking times set to meet production
schedules. Checks food production in progress by tasting prepared
items, evaluating presentation and HACCP procedures. * Maintains
and oversees the use of current, standardized recipes, coordinates
production accordance with the number of products to purchase, and
controls costs. * Setup/Maintenance of standardized recipes into
electronic format for all recipes used with correct ingredients,
proper nutritional specifications and service standards. *
Determines quantities of products needed for production and
communicates daily with staff, personnel to place orders for meat,
dairy and produce to ensure freshness and avoid spoilage utilizing
Culinary Production Records. * Follow-up on preparation and
production work in progress for catering activities to ensure
presentation, prompt service and break down. * Researches new menu
concepts, tests recipes, and introduces new menu options to meet
current customer trends and patient needs * Ensures that food and
labor costs are within budgetary guidelines. * Recommends changes
in policies and procedures for a more efficient and economical
operation. * Maintains assigned components of the departmental
computer system relevant to the food area. * Prepare operational
reports and analyses setting forth progress, adverse trends and
appropriate recommendations and conclusion, develop and recommend
policies and procedures related to assigned operations, make
recommendations for increased savings, reduced costs and improved
services, determine changes in selling prices and menu items as
needed, propose new equipment purchase. * Works as liaison and
serves on committees within the department, with families and
customers, internal and external departments and or various
government agencies. * Provides leadership and guidance while
making daily rounds to assure that personnel are performing
required duties. * Conducts all dep
Keywords: adventhealth, Brandon , WC-Executive Chef Manager, Executive , Wesley Chapel, Florida
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