Executive Chef

FT shift varies, Bethesda North, Montgomery. Great benefits! Management experience a must: 2-3 yrs minimum - 10+ yrs preferred. Culinary degree/menu writing/recipe writing preferred,

You will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Plans regular and modified menus according to established guidelines. Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality

Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards

Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned. Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed. Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products

Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits

Visits patients on an assigned nursing unit or area and helps ensure that every patient is visited by a member of the management or professional team at least once during their hospital stay. Follows facility, department, and Company safety policies and procedures to include occurrence reporting

Participates and attends departmental meetings, staff development, and professional programs, as appropriate

Job Requirements:

High School Degree in General Studies

2-3 years experience Management

Minimum of two years of acute or long-term care experience preferred depending upon formal degree or training

Job Responsibilities:

Other Job-Related Information:

Direct Report FTEs = 10-19

Indirect Report FTEs = 30-39

Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training

Extensive catering experience a plus

High volume, complex foodservice operations experience - highly desirable

Institutional and batch cooking experiences

Hands-on chef experience a must

Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation

Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet

Must be willing to participate in patient satisfaction programs/activities

Working Conditions:

Climbing - Occasionally

Concentrating - Consistently

Continous Learning - Occasionally

Hearing: Conversation - Consistently

Interpersonal Communication - Consistently

Kneeling - Occasionally

Lifting <10 Lbs - Consistently

Lifting 50+ Lbs - Rarely

Lifting 11-50 Lbs - Frequently

Pulling - Frequently

Pushing - Frequently

Reaching - Frequently

Reading - Consistently

Sitting - Rarely

Standing - Frequently

Stooping - Frequently

Thinking/Reasoning - Consistently

Use of Hands - Consistently

Color Vision - Consistently

Walking - Frequently

Leadership Performance Standards

TriHealth leaders create a culture of engagement, safety & reliability and high performance by consistently modeling and utilizing the following TriHealth Way leadership competencies, tactics and ALWAYS Behaviors to drive strategic pillar results:

Achievement of Annual Pillar Goals:

1) Safety/Quality, 2) Service, 3) Growth, 4) Culture/People, 5) Finance

Leadership Competencies:

TriHealth Way of Leading

TriHealth Way of Serving

Transformation Change

Drive for Results

Build Organizational Talent

Leadership Tactics:

Conduct department huddles. Generally, clinical departments hold daily huddles, non-clinical hold weekly huddles.

Regularly Round on Team Members, using questions from the rounding log.

- 25 or fewer team members = monthly

- 26-50 team members = every other month

- 51+ (and optional team members) = quarterly

Lead monthly team meetings using meeting agenda template; review stoplight report; cascade key leadership messages.

Model, coach and validate team members' use of TriHealth Way behaviors (AIDET + Promise, Always Behaviors and Always HEARD).

Recognize team members for safety wins, positive performance and demonstrating SERVE and ALWAYS behaviors, TriHealth Way of Leading, Serving and Delivering Care.

About Us

Careers at TriHealth are diverse. From clinical to administrative, sales to service, our team members contribute skills that are as varied as the services we offer and the people we serve. As an employer, TriHealth demonstrates the organization's values by offering comprehensive benefits packages, competitive wages, and milestone recognition.

Explore our career options to help you determine the type of job best for you as well as help narrow your search within our website. We look forward to you joining the TriHealth family!