Location: MU Health Care – Columbia, MO
Job Summary:
Check the freshness of food, coordinate activities of the cooks, determine the best presentation of food, ensuring quality of each meal, inspecting kitchen equipment for cleanliness, and monitoring sanitation policies. Primarily responsible for overseeing the daily operations of the kitchen, but duties will often extend well beyond the kitchen. Work outside of the kitchen in developing new recipes, planning menus, hiring or training food preparation workers, maintaining an inventory of food supplies, following a food budget, overseeing purchase orders, and completing other administrative tasks in their office.
Detailed Description:
Develop, implement and evaluate menus and production systems in order to drive efficiency & sales while providing culinary excellence. Direct, participate and work through supervisors to ensure high quality and efficient culinary techniques are integrated with workload standards and productivity measures.
Work collaboratively with the purchasing supervisor, kitchen supervisors, IT and other hospital disciplines to provide the highest quality food service. Train, develop and motivate supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis. Teach preparation according to well defined recipes and follows up and discuss ways of constantly improving the cuisine at the hospital locations.
Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management. Provide direction for all day-to-day operations in the kitchen, guidance and direction to subordinates, including setting performance standards and monitoring performance. Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Retail and Patient operations. Determine how food should be presented, and create decorative food displays. Recognize superior quality products, presentations and flavour. Develop and standardize recipes used in the production area which include modification of salt, fat, sugar, calories and fiber.
Ensure compliance with food handling and sanitation standards, all equipment in the kitchen is properly maintained and in working order in accordance with local Health department, CMS, and hospital standards.
Coordinates with the purchase department for acquisition of needed goods and services. Review food usage reports and sales reports in order to collect and analyze information and make recommendations when necessary. Ensure proper purchasing, receiving and food storage standards in the kitchen.
Associates Degree or Technical degree in Culinary Arts or an equivalent combination of education and experience from which comparable knowledge and abilities can be acquired is required.
Experience in an institutional setting where creativity of food items was demonstrated.
Certification as a Dietary Manager and/or certification with the American Culinary Federation is required within 1 year of employment.
Serve safe certification is required within 90 days of employment.