Executive Chef - Compass Group Careers

Job Summary:

The Executive Chef supports culinary operations for an assigned hospital account within the Chicago Metro region. This position does not have a "home" account and will work at vaious TouchPoint accounts as needed within the designated region, based on business needs with the intent to be placed into a single account setting within 3-6 months. This role reports to a Regional Director and must be able to commute within all areas of the Chicago Metro region. This role will enjoy a mostly Monday - Friday schedule with occasional rotating weekends and no late nights!

Key Responsibilities:

• Plans regular and modified menus according to company standards
• Prepares or leads preparation of all food by the kitchen staff. Follows standardized recipes, portioning and presentation standards. Completes and uses 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 TouchPoint 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 product is available when needed
• Makes all decisions regarding utilization of leftover food products staying within TouchPoint guidelines for such products
• Aligns 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 our team at least once during their hospital stay
• Follows facility, department, TouchPoint and Compass safety policies and procedures to include occurrence reporting
• Participates and attends departmental meetings, staff development, and professional programs, as appropriate

Preferred Qualifications:

• Degree in Culinary Arts or culinary certificate, Certified Dietary Manager (CDM), Bachelor's Degree in Business or related field preferred
• Minimum of three to five years of culinary/kitchen management experience, depending upon formal degree or training; healthcare setting preferred
• Large account foodservice operations experience - helpful
• Institutional and batch cooking experiences
• Hands-on chef experience a must
• Thorough knowledge of culinary 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
• ServSafe certified - highly desirable
• Ability and willingness to travel within the assigned area as needed