Criteria based Job Description

Executive Chef

______________________________________________

Classified:    Exempt                                                                Salary Grade/Level:  

Reports to:  Director of Food and Nutrition Services            Date:  March 2018

_____________________________________________________________________________ Summary:

The primary function of the Executive Chef is to assist the Director of Food & Nutrition in planning, organizing, developing and directing the comprehensive operation of the Dining/Nutritional department.  Following current local, state and federal guidelines and regulations, as well as, established policies and procedures the department assures quality food service is provided at all times.  Responsible for training and supervising all production and kitchen personnel.  Has knowledge of patient/resident Bill of Rights and all responsibilities will be conducted in a manner that is consistent with the Integritus mission, vision, core values.

Essential Job Functions:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Assures that all foods produced are of the highest quality with proper temperatures and garnishes and served with proper sanitary procedures.
• Coordinates and directs the overall preparation of food as determined by needs, utilizing standardized recipes.
• Orients, motivates, supervises, and evaluates employees of production and kitchen component according to established standards and procedures to assure an efficient, effective department.
• Implement safety and sanitation procedures in accordance with Department of Public Health guidelines.
• Assists in planning, monitoring, and controlling the purchase, storage, and utilization of all foods and sundry items.
• Prepares meals for residents, staff and visitors as necessary.
• Responsible for the development and standardization of recipes as pertaining to cycle menu.
• Responsible for the functioning of the department in the absence of the Director of Food & Nutritional Services.
• Oversees the receiving of food deliveries, checks for quality and completeness of orders.

Qualifications:

• Associates Degree in Food Service Management or 10 years’ experience working as a Food Service Director in a long term care setting required.
• Minimum 5 years as a cook, or manager in a hotel, hospital, school, long-term are or restaurant is preferred. Minimum- 2 years working in a supervisory capacity. 
• Serve Safe & Allergen Training
• Must demonstrate the ability to read, write and speak English.

Physical Requirements and Working Conditions:

Will meet all physical requirements of the position as identified by the facility policies and procedures related to functional job analysis.

Other Duties:

Please note this job description is not designed to cover or contain comprehensive listing of activities, duties or responsibilities that are required of the employee for this job.  Duties, responsibilities and activities may change at any time with or without notice. 

Signatures:

Employee signature below constitutes employee’s understanding of the requirements, essential job functions and duties of the position. 

Employee: ____________________________________________   Date: _______________________

Manager: _____________________________________________   Date: _______________________

                                                    Integritus Healthcare Systems, Inc.                 

                       Physical  and  Sensory Requirements      Dietary personnel

Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.                                                                                                                          

Gross Motor

Skills

move within confined spaces                                            maintain balance in multiple positions                                     reach below waist                                                                       reach out front                                                                            wrist rotation                                                                 bend forward                                                                  side bending                                                                  stretching                                                                                      maintain balance in multiple positions                                 

Smell                 

must be able to detect environmental odors                                             

Environment

tolerate exposure to allergens (latex products, dust, disinfectants, cleaning

      chemicals, substances)                                                                           

potential exposure to infectious waste, hazardous materials, exertion, blood and      body fluid, communicable diseases and disagreeable odors            tolerate, cold, heat and humidity                                                           frequent contact with water                                                        noise exposure                                                                           

Fine Motor

Skills

grasp, pinch, twist, squeeze, push, pull                             wrist rotation                                                                  hand coordination                                                                       write                                                                 

Physical endurance

ability to stand/walk constantly                                         ability to lift loads at or above 45 lbs. occasionally                   

ability to push/pull 200 lb. loaded carts approx. 30 feet occasionally  ability to use upper & lower body strength constantly throughout an 8 hr. shift

ability to move constantly lifting, twisting at waist, reaching, kneeling, lifting items

       above shoulder height up to 10% of shift                                          

Communication

ability to interact with others                                             ability to read, understand spoken and write English                    ability to communicate effectively                                       ability to use communication devices such as telephones, pagers, etc.

ability to follow instructions                                                                      

Mobility              

constantly twist/bend/stoop/squat/crouch/walk/kneel/reach above shoulder height

Emotional

Stability

ability to adapt to changing environment/stress                 ability to focus attention on task                                                          ability to cope with strong emotions in others                       ability to respond to the unexpected (emergencies)                 ability to function effectively with frequent interruptions                    ability to receive criticism professionally                                        

Interpersonal

Skills

respect cultural differences in others                                 handle interpersonal conflict                                       

Occasional 0 - 33% of the time                                                                

Scale                 

Frequent 34-66% of the time                                                    Constant 67-100% of the time                                                  

                                                                                                                                                                                    Rev 9/2012