Executive Chef

Job Summary

• Directs daily operations of food production at a designated Food and Nutrition Services locations, including menu planning, purchasing, ordering, inventory and food preparation; ensures employees have appropriate equipment, inventory and resources to perform their work and meet goals and deadlines.
• Directs day-to-day activities of production, retail, physician dining and catering services staff. Directs personnel engaged in preparing, cooking and serving food for patient, retail, catering and physician dining services; delegates authority, assigns and prioritizes activities and ensures/monitors operating standards.
• Monitors and evaluates financial and productivity information to achieve operational benchmarks.
• Provides safe and high quality services.
• Fosters the learning and development of staff to fulfill the current and future requirements of individuals and the organization.
• Actively supports and promotes the shared mission and vision of Norman Regional Health System to achieve strategic goals.
• Develops and promotes employee satisfaction and engagement to facilitate positive outcomes.
• Ensures licenses and certifications are up-to-date for all assigned employees.
• Able to use all nutrition software systems.
• Promotes culinary nutrition expertise of Norman Regional Health System by actively participating in hospital and community engagement activities.

Qualifications

Education

Associates degree in Culinary Arts preferred. ServSafe certification required. Additional culinary training or certification desired (ACF).

Experience

Minimum of three (3) years of experience as a Chef or similar position. Prefer 2 years supervisor/administrative experience in institutional food service.

Licensure/Certification

ServSafe certification required within 1 week of hire.
ACF certification desired.
Valid Oklahoma Driver's License required

Other Knowledge/Skills/Abilities

1. Knowledge of the principles of nutrition and food service preparation and application.
2. Knowledge of the principles and application of personnel management.
3. Knowledge of applicable federal/state laws and regulations that govern food service and food production.
4. Knowledge of computer hardware equipment and software applications relevant to work functions.
5. Knowledge of quality improvement, budgetary and financial methods and practices.
6. Skill in the operation and maintenance of applicable kitchen and food service equipment.
7. Ability to react appropriately and perform work within strict timelines and/or in emergency situations.
8. Ability to communicate effectively both verbally and in writing.
9. Ability to coordinate and maintain positive and customer departmental relations as they relate to NDS food and support services.
10. Ability to establish and maintain effective working relationships with all levels of personnel, medical staff, volunteer and ancillary departments including diverse patient populations.
11. Ability to develop written policies and procedures, memoranda and performance evaluations with measurable behaviors.
12. Ability to schedule, direct, counsel and evaluate employee work and performance.