Executive Chef in Gastonia, North Carolina at CaroMont Health

Job Summary: Assist in managing, planning, directing, and supervise employees involved in all areas of food production work involving cooks, café, patient trayline, catering, and the affiliates. To train and develop culinary team. Responsible for regulatory requirements for safe food handling to include but not limited to: Temperature records of food for both on & off site food production. To maintain excellent safety scores/audits with health department, Steri-tech, JACHO and CMS. To assist in checking all employees out before they go home from their shift to verify cleaning was accomplished on their stations and equipment. To perform a variety of routine specified duties in a safe and organized manner including but not limited to: preparing food using proper techniques, methods, and following recipes for hospital patients, personnel and visitors. Completing daily regulatory rounding's with solutions and actions taken for each item not complete. To help build and foster employee engagement with all Team members. Responsible for menu planning and execution of caterings as required. Follow policy and procedures, production sheets and tally's provided.

Qualifications: Two Year Culinary Degree and at least 5 years experience in all of the following areas; managing people and food production, as a cook outside of the home in an established business. Culinary experience in food service. Proficient in Culinary skills with special preparation of food. Working knowledge of therapeutic diets and use of standardized recipes. Ability to deal tactfully with Food Service employees. Ability to manage and motivate employees. Ability to communicate verbally and in writing to Supervisor, peers and subordinates.

EOE AA M/F/Vet/Disability