Executive Chef

The Executive Chef is responsible for overseeing all culinary operations within the facility, ensuring that meals are nutritious, safe, and appealing for patients, residents, staff, and guests. This role requires a balance of culinary expertise, nutritional awareness, regulatory compliance, and leadership. The Executive Chef leads the kitchen team, manages food production, maintains budgetary guidelines, and ensures high standards of quality, sanitation, and service in alignment with healthcare dietary requirements. This manager implements business practices in order to uphold the hospital’s mission and values. This individual contributes to account revenue and operating profit contribution through the implementation of service and creation of opportunities for growth.

SHIFT & SCHEDULE: 

Fulltime, Shift Varies 

ESSENTIAL FUNCTIONS/PERFORMANCE EXPECTATIONS

• Manages production staff across hospital systems including Chef De Cuisine, cooks, servers, receiving clerks, and dishwashers to ensure proper execution of food items in a safe and correct manner according to department, hospital, state and local regulatory guidelines.
  • Staff are located across multiple campuses (F. Marie Hall café and Main campus retail and inpatient food services.) and deliver Lunch Monday - Friday to all Midland senior centers
• Develops all policies and procedures related to food production at Midland Memorial main campus including but not limited to inpatient services, retail services, and midland senior centers
• Plan, develop, and implement patient, staff, and visitor menus that meet nutritional standards, physician-ordered diets, cultural preferences, and uphold the mission and vision of Midland Memorial Hospital
• Prioritizes food safety and maintains an allergy awareness program. Ensure all staff have up to date Texas food handlers’ certification and are Servsafe allergen awareness trained.
• Over sees hiring, training, and scheduling of all production employees at Main campus and FMHOC
• Responsible for controlling department variables such as labor, food cost, and department overhead by proper management techniques and assessments. Works with Retail and Patient services Manager to ensure products meet appropriate standards for safety, appearance, and timely delivery.
• Responsible for quarterly and annual inventory of food and chemical supplies and ordering of said products.
• Responsible for leading the HACCP (hazard analysis and critical control points) planning for Midland Health.
• Maintains JOLT as the core record keeping system for all HACCP records and makes the records available for quality and auditing purposes.
• Performing administrative duties such as annual check-ins, coaching and development of staff, corrective actions, and creating policies and procedures
• Oversees inventory, ordering, and food safety for the MMH employee food pantry.
• Creating and maintaining a training program for all kitchen staff.
• Comply with all nutrition and sanitation regulations held by DNV and local health department
• Lead the efforts to creating and maintaining healthier choices for all food service programs at Midland Health
• Maintain recipe database in Nutrition services software with accurate nutrition information.
• Support initiatives that enhance mealtime experiences for patients and employees, such as themed meals, cultural menus, and dining service innovations.
• Helps plan for future needs of the department including equipment and operations planning.
• Negotiates with vendors, manage supplier relationships, and ensure cost-effective purchasing without compromising quality.
• Train dietetic students who are participating in the food service management portion of their dietetic internship – Including menu planning, costing and recipe writing.

EDUCATION AND EXPERIENCE:

• Bachelor’s Degree in Hospitality Management or Culinary Arts degree preferred.
• CEC (Certified Executive Chef) Certification preferred. Must have 7-10 years of supervisory, Executive Chef, or Chef De Cuisine Experience.
• Must be able to effectively communicate oral and written form.
• Must be versatile in health-conscious choices and knowledge in whole food plant-based cooking.
• Must be able to verbalize food safety and allergy awareness standards.
• Required to hold SERV safe Managers certificate and SERV Safe Allergen Awareness trained.

PHYSICAL REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential responsibility satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The individual must be able to:

Ø Stand, walk, sit, stoop, reach, lift, see, speak and hear. Lifting is limited to 35 lbs. for clinical staff and to 50 lbs. for non-clinical staff. The individual must use an assisted-lift device or get another individual(s) to assist with the lift that is over these maximum limits.