Job Description

Job Description

Job Description:

I.     Position Summary:

The Executive Chef is responsible for the management, operation, sanitation, and services of all kitchens, retail-catering operations, and adherence to all DPH and CMS standards within the Hebrew Rehabilitation Center (HRC) Roslindale and the Hebrew Rehabilitation Center (HRC) at Newbridge on the Charles-Dedham. As a member of the Culinary and Nutrition leadership team, responsible for working closely with the Director of Clinical Nutrition, Certified Dietary Manager, and Newbridge Purchasing Manager on department policies, processes, and procedures that are consistent with the Diet Manual and are in compliance with all Federal, State, City, Nutrition, and Kosher regulations.

He or she will supervise activities and direct the training of all culinary personnel and other kitchen staff engaged in preparing and cooking in a safe work environment, following duties personally or through subordinate supervisors.

Demonstrate a strong commitment to the philosophy and goals of the mission of Hebrew SeniorLife and recognize patient dignity and choice in aspects of daily life.  Strive to make every encounter with a patient a positive and meaningful experience and opportunity, while providing safe and efficient quality of care.

Core Competencies:

• Advance culinary skills, including food preparation, flavor pairings, and other cooking best practices

• Ability to develop a unique recipe that fits with the patient's needs and diet requirements

• In-depth knowledge of federal, state, and local food handling regulations

• Comfortable training, directing, and supervising the culinary team

• Exceptional leadership skills, including motivation and goal-setting, as well as possessing excellent communication and interpersonal skills

Position Responsibilities:

Operations Management:

• Oversee culinary operation, labor, and food cost management of all areas of responsibility

• Coordinate with the Certified Dietary Manager-Newbridge campus, Purchasing Manager,s and Supervisors on vendor selection, food, supplies procurement, and inventory control

• Collaborate with the Clinical Nutrition team in the development of recipes from an ingredient, flavor, cost, and nutritional perspective of patient nutritional needs

• Ensure that all recipes are accurate within the Computrition database, including flavor, yield, and nutritional requirements, with complete accuracy and clear, consistent procedures

• Manage and execute menu planning, utilization of food surplus and waste in all areas of operation, including Cafe, Country Kitchen, and Catering services with taking into account the anticipated number of guests and popularity of the various dishes.

• Oversee the leadership of all retail and catering operations, including sales, labor, budget management, audits, promotions, and marketing.

Team Development:

• Develop and implement an onboarding program for newly hired chefs, cooks, culinary associates, and utility stewards

• Oversee the development, training and coaching of manager, supervisor and staff to ensure consistent application of rules, standard protocols and regulations are followed at the facility

• Advocate and sponsor safe workplace that drive culture, engagement, diversity and inclusion across the department

• Organize and execute employee engagement events and provide employee recognition to staff through employee recognition programs

• Work directly with the HR department to ensure proper staffing levels and maintain updated employee rosters and reviews

Regulatory Oversight:

• Apply the organization safety standards and promote safety implementation according to OSHA protocols

• Maintain and update emergency food, supplies and preparedness in compliance to the Center of Medicare and Medicate Services (CMS) guidelines.

• Collaborate with Director of Engineering and other vendor to plan, direct, and manage the safe kitchen equipment operation, support and maintenance

• Organize and maintain a comprehensive sanitation practices and food safety program at Hebrew Rehabilitation Center Roslindale and Newbridge campus to ensure compliance with Center Medicare and Medicate Services (CMS), local Department of Public Health (DPH) official and Infection Control guidelines.

• Establish, coach, and maintain the implements and training of the ServSafe Manager and ServSafe Food Handler certification program provided to all manager, supervisor and staff

• Establish and maintain a monthly educational in-service program in sanitation and safe food service practice in accordance with HSL policies and protocols

Inter-Departmental Relationship:

• Provide Culinary Operations support to other HSL campuses as needed

• Work directly with the Mashgiach to ensure proper procurement of kosher foods

• Interact with customers in a manner to ensure customer satisfaction.

• Address and resolve patient and customer concerns.

• Represents both Healthcare Centers in a manner that supports our Cultural Beliefs in all customer and employee interactions.

• Participate in HSL’s management staff activities, representing HRC operations and discussions.

• Develop and maintain a high level of employee engagement through consistent gathering of staff feedback and ideas and consistent follow up with staff and managers.

• Maintain professional appearance at all times, clean and well-groomed in accordance with HRC standards.

• Other duties and responsibilities as assigned.

Qualifications :

A successful Executive Chef must:

• Commit to the organization’s Cultural Beliefs.

• Have experience in leading a diverse workforce

• Be a strong communicator that can build and inspire a team and provide leadership that results in superior services

• Provide employees with clear and principled direction and able to hold them accountable

• Have excellent visioning for the future and be a strategic thinker

• A few years’ experience in healthcare or assisted living facility is preferred

Candidate pre-requisite requirements include:

• Bachelor's degree (B. A.)in Culinary and Food Service Management from four-year college or university

• Strong emphasis on labor and food cost capabilities and budget driven results.

• Three (3) to five (5) years of culinary management experience in contract food service, fine dining setting, or restaurant with purchasing and inventory knowledge and control

• Must be able to effectively present information, and respond to questions from groups of managers, clients, customers and the general public. Ability to strategically plan and articulate vision. Ability to make presentations to professionals

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

• Knowledge of P&L accountability and contract-managed service experience is desirable

• Possess or have the ability to possess any required certifications such as ServSafe®

• Proficiency in the use of general and discipline-specific computer software and systems including MS Office

Physical Requirements:

• Must be able to lift, pull, and pushing 50 (fifty) pounds. 

Remote Type

Salary Range:

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