ABM Industries Inc

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Executive Chef

at ABM Industries Inc

Posted: 8/29/2019
Job Reference #: 56291

Job Description

Job Summary- Key Responsibilities:
Responsible for the management of the food preparation for patient/resident, retail and catering service(s). Provide leadership for the planning, training, review and evaluation of all food production activities of the Food and Nutrition/Dining Services Department, consistent with ABM Healthcare standard operating procedures.

Responsibilities- Essential Functions:

  • Gives direction to and works cooperatively with the Retail Services team, ABM Healthcare Food and Nutrition/Dining Services Management Team and Regional Directors of Operations.
  • Actualizes the ABM Healthcare  Mission, Vision and Value statements.
  • Maintains professional behavior consistent with role, as well as, maintains composure in difficult interpersonal situations.
  • Knows who all their customers are and initiates and maintains positive relationships with them; promotes a customer service mindset at all times with both internal and external customers.  Respond to all requests from the customer with a can-do attitude.  Follows up on requests with a sense of urgency.
  • Initiates and maintains positive relationships with peers and associates in an effort to build a strong team.
  • Develops, facilitates, and monitors the process for customer service improvement initiatives and suggest new methods that lead to better service.
  • Completes all required ABM Healthcare weekly and monthly reports in a timely manner; presenting information to be submitted in a neat and professional format.
  • Monitors training programs to ensure compliance and completion within given time frames; conducts in-service training as required.
  • Follows Universal Precautions/Infection Control Procedures.
  • Demonstrates understanding of HIPPA Privacy Act; maintains confidentiality of patient/resident information.
  • Can assume department responsibility in the absence of the director.
  • Leads and/or actively participates in customer service improvement initiatives and suggest new methods that lead to better service.
  • Develops/coaches department associates to ensure fullest potential is reached by providing feedback, suggesting ways for them to improve skills, or build relations with peers, facility staff, patients/residents and customers.
  • Promotes and drives departmental TQM/Customer Service initiatives; makes rounds in all food operations, including dining room, coffee shop and on patient/resident units to meet with customers and patients/residents to exhibit care, and to assess if their meal expectations are being met.
  • Proactively reports pertinent feedback to Food and Nutrition/Dining Services Director in a timely manner.
  • Ensures that all ABM Healthcare production systems are in place; implements and maintains department policies and procedures to ensure programs meet goals within a clean and safe environment for patient/resident, retail, and catering services.
  • Directs staff on the proper use of all supplies/equipment within the kitchen; notifies maintenance of any equipment in need of repair and/or works with outside contractor; take corrective action, as needed, until equipment operable.
  • Conducts regular department meetings.
  • Responsible for ordering of food, supplies, and equipment, as needed, staying within the budget. 
  • Ensures stock is rotated and all storage areas are kept clean and organized.
  • Monitors production, sanitation, and safety; identifies problems and directs staff to take corrective action to resolve and prevent future occurrences.
  • Develops and implements cleaning schedules, completes sanitation inspections, and develops reports for Food and Nutrition/Dining Services Director.
  • Ensures temperature records are maintained per policy and procedure for food, coolers/freezers, dish machine and pot and pan sanitizing solution log.
  • Develops the production staff schedules within a budgeted master schedule.  Monitors staffing daily, ensuring all positions are filled; moves staff/adjusts schedules as needed to maintain service.
  • Demonstrates ability to complete all cook/prep positions job tasks and work in absence of staff to maintain services, if needed.
  • Assists with hiring and training new associates – interviews candidates for production positions, ensures new associates are instructed on how to prepare food using recipes and production records, and how to safely operate and clean equipment; complete evaluations per procedures as noted in employee personnel manual.
  • Maintains production staff employee files, time and attendance records, as well as, the corrective action process; aware of and enforces all Human Resource procedures as noted in the employee personnel manual.
  • Develops production records to control and monitor food usage; assigns daily work assignments to meet food production needs of department and facility.
  • Ensures food preparation is completed according to menu and diet specifications that are consistent with diet restrictions.  Ensures that standardized recipes and safe food handling practices are followed.
  • Takes proactive measures to have production staff minimizes waste.
  • Visually inspects and tastes all food products; assists in preparation of foods, as needed, and ensures quality food for all areas.
  • Ensures meal service is provided at designated times in all service areas.
  • Monitors tray assembly to ensure proper food handling, and that food safety measures remain in place throughout service, and that food temperatures, portioning and placement of items on plates/trays with garnish are appropriate.
  • Ensures all opened/leftover food is stored properly (covered, labeled, and dated).
  • Develops and prepares menus for special events and celebrations; able to develop recipes and/or prepare foods without recipes for special functions.
  • Assists with production for all catered functions. 
  • Demonstrates ability to do display cooking and proactively trains others to do so.
  • Participates and assists in budgeting for the cost of food, supplies, and capital equipment.
  • Ensures production area department and annual facility training programs are completed within given time frames; conducts in-service training with production team as assigned or as needed.
  • Participates in annual performance evaluation process for all production staff ensuring reviews are completed per facility guidelines and time frames.
  • Takes responsibility for self-development; supports a learning environment.
  • Attends outside educational seminars pertinent to food production, food service operations and regulatory issues.
  • Reports to work on time in proper attire; requests time off in advance; follows ABM Healthcare vacation and attendance policies and procedures guidelines.
  • Demonstrates understanding of Age-Specific Characteristics for population served through age appropriate communications and care.
  • Participates in facility’s community service events or does volunteer work in community.
  • Completes other duties as assigned by Food and Nutrition/Dining Services Director.
  • Able to respond to emergencies at both nighttime and on weekends, as required.
  • Able to handle the varying workloads and able to meet the changing deadlines, as necessary.
  • Able to establish priorities, work independently, and to accomplish objectives without supervision.
  • Able to handle and resolve problems.
  • Remains current concerning sanitation guidelines.
  • Practices up-to-date cooking techniques and implements them in the department.
  • Frequent exposure to disagreeable conditions; walk-in refrigerator and freezer.
  • May be required to travel via automobile to meetings and facility-related functions.
  • Daily exposure to various healthcare related illnesses normally associated within a healthcare environment.
  • Other duties as assigned

                                               

Education/Training:

Required:

  • Associates Degree in Culinary Arts.  In lieu of Associates Degree,  High School Diploma with 5+ years related work experience required.

Preferred:

  • Certified graduate degree from culinary school program, Associates Degree in Food Service or related work experience preferred.

 

Job Knowledge/Experience:

Required:

  • Three to five years related work experience in a healthcare or restaurant environment.

 

License(s):

Required:

  • Completion of ServSafe® Sanitation Certification Course as required.

 

 

Language/Writing/Communication Requirements:

Required:

  • Knowledge on the use of a personal computer in a Windows environment.
  • Knowledge of word processing, spreadsheets, and other assorted business software.
  • Able to accurately review and process data and attend to detail.