Supervisor, Chef, Long Term Care (LTC)

Summary

Provides direct supervision to production, procurement and dishwashing service areas ensuring proper achievement of all departmental goals. Serves as an active member of the CBORD food management team, contributing to menu forecasting and recipe development, and acts as a liaison between sites as needed. Supervises the quality of performance for employees on one's team.

Job Description

• Assists with the interviewing, hiring, counseling, disciplining and performance reviews according to healthcare organization requirements.
• Assists in the training of new staff members and the development of existing staff members.
• Oversees adequate staffing and scheduling issues.
• Oversees dishwashing areas.
• Ensures department meets all regulatory requirements.
• Ensures adequate amounts of food supplies are ordered and available to produce planned menus of the healthcare facility.
• Writes, tests and implements new and standardized recipes within guidelines.
• Advises on the appearance, taste and sanitation of food.
• Conducts meetings and performs follow-ups as needed.
• Demonstrates effective leadership and management skills.
• Possesses effective listening and verbal skills to communicate with staff, families and students.
• Delegates responsibilities.
• Effectively manages conflict and negotiation.
• Demonstrates an ability to adapt to continuous change in work demands while maintaining composure under pressure.
• Supervises staff to be accountable to tasks and work productivity.
• Practices positive collaboration and converts difficult interactions into productive ones.
• Displays knowledge of quality management methods, tools, and techniques and the ability to create and support an environment that meets the quality goals of the organization.
• Possesses skills with basic office equipment and computers.

Qualifications

• Advanced degree in culinary arts preferred.
• Minimum two years' experience in the food service or food production industry.
• Certification through American Culinary Federation preferred.
• ServSafe certification acquired within first year of hire.