Under the general direction of the General Manager, Food &
Nutrition Services, the Executive Chef is responsible for the
oversight and day-to-day culinary operations of the Regional Health
Ministry's (RHM) Food & Nutrition Services (FANS) Department with a
Total Managed Volume typically ranging from $500,000 to $2,000,000.
The Executive Chef is responsible for successfully coordinating and
directing all culinary functions, quality control/improvement and
culinary personnel within the department as assigned and Helps
develop and maintain a culinary integrity program in a single
Trains and develops existing kitchen staff and develops and
cultivates further talent to drive excellence through staff
training and engagement. The Executive Chef leads by demonstration
through proper cooking techniques and possesses a working knowledge
of regulatory and food safety/sanitation practices and principles
based on HAACP, Health Department, Joint Commission and THS
standards. The Executive Chef coordinates the day-to-day food
production and is responsible for the quality, preparation and
presentation of all menu items while maintaining a high level of
food quality utilizing THS standards and systems. The Executive
Chef also interacts, engages and coordinates efforts with clinical
dietitians to ensure optimal patient care as well as co-develop and
promote wellness, educational and community initiatives.
Under the direction of the General Manager, FANS, works
collaboratively with all levels of FANS leadership and management
team disciplines at RHMs and within the region. Develops and
implements plans and implementation processes that support Trinity
Health and RHM FANS goals, objectives, strategies, policies, and
procedures. Ensures cost reduction targets and productivity
improvement objectives are met, while cultivating service/product
quality and customer satisfaction. Ensures the General Manager is
kept abreast of issues or problems impacting program efficiencies
and effectiveness. Attracts, develops and trains talent to ensure
program quality, sustainability, long-term growth, and development.
The Executive Chef leads by exemplifying the mission, vision and
values of Trinity Health and the Regional Health Ministry.
Knows, understands, incorporates, and demonstrates the Trinity
Health Mission, Vision, and Values in behaviors, practices,
supports and endorses senior leadership decisions, goals,
objectives, and strategies.
Oversees the day-to-day management of the culinary and
sanitation activities for the FANS department and ensures program
service support objectives are met. Provides a work environment
that fosters positive energy, creativity, and teamwork among
associates across all functional areas. Provides operational and
technical support to RHM FANS management stakeholders in support of
the overall management of FANS programs. Develops, implements and
coordinates within the RHM:
- Implementation of core program systems (Menus, Food
Formularies, Cleaning Practices, auditing tools, competencies,
Participates in monthly budget reviews with the Regional Manager
and RHM stakeholders to identify budget variances; and prepares
related reports for senior management review.
Keeps the General Manager informed of issues affecting program
costs, service capabilities, effectiveness and efficiencies, as
well as issues noted during Performance Improvement audits in areas
of responsibility. Presents findings and recommendations for
improvement to the General Manager.
Meets with direct reports and support staff, as required, to
review overall culinary operations goals/objectives, to address
shortfalls and open issues and to encourage open dialogue for
suggested process improvements. Outlines expectations,
accountabilities, and measurables used in determining success.
Develops and administers Program Quality Evaluations and reviews
Patient and Customer Satisfaction Survey scores for discrepancies
and overall customer satisfaction for FANS. Prepares Performance
Improvement Plans (PIP) where necessary to resolve customer
satisfaction issues and address program quality deficiencies in the
Interviews, hires, trains, appraises, counsels, and supervises
staff; handles disciplinary actions. Reviews and approves expense
reports and holds direct reports accountable to Trinity Health and
THS policies and procedures. Reviews hiring justifications to
ensure financial cost saving merit.
Ensures timely completion of annual performance appraisals;
addresses associate problems and issues related to their work or
environment. Fosters the development of diverse teams at all levels
as appropriate and outlines annual skills development, career
growth opportunities and improvement objectives with direct
reports. Establishes and monitors progress on objectives and takes
the necessary actions to resolve and prevent recurring issues.
Provides the necessary leadership and oversight in cases where
disciplinary action or termination is warranted.
Manages multiple projects and tasks in a fast paced environment
and possesses the ability to adapt to change. Demonstrates the
ability to develop a project plan for major projects with
milestones to determine schedule of deliverables to advance project
Participates in Trinity Health FANS regional Advisory councils
to develop best in class programs and identifying best practices;
driving change to positively affect operational, financial, and
service performance at the RHM.
Maintains a working knowledge of applicable Federal, State and
local laws/regulations; the Trinity Health Integrity and Compliance
Program and Code of Conduct; as well as other policies and
procedures in order to ensure adherence in a manner that reflects
honest, ethical and professional behavior.
Ensures all aspects and standards for departmental operations
including but not limited to all culinary functions and standards,
Patient/Retail Production and Catering and Retail operations as
assigned are adhered to. Leads and ensures that all areas function
in a compliant, optimal and efficient manner that ensures patient
and customer satisfaction
Ensures the existence of effective quality improvement programs
within the department, as assigned, inclusive of the food borne
illness, safety and infection control aspects in the appropriately
assigned areas of the department.
Ensures all cash handling policies are followed appropriately as
assigned and that all cash is accounted for.
Ensures that all menus are reviewed annually (Patient, Retail,
etc.) and adjusted according to patient/customer preference. Works
with assigned clinical nutrition staff to ensure that Nutrient
Analysis for all menus are accurate and updated as needed.
Ensures that all catered functions are approved, planned and
executed per policy in a timely fashion with a customer centered
Ensures safe conditions and procedures are followed at all times
to minimize/eliminate workman's compensation claims and create a
safe working environment for all Food & Nutrition colleagues.
Displays the ability to plan and direct food production
personnel regarding type and quantity of food to be prepared and
any special techniques to be employed for modified diets. Ensures
that all menu items follow a THS approved recipe and that all
recipes are accessible to culinary staff.
Maintains accurate and appropriate records as required.
Demonstrates a cost-conscious attitude to time usage and
consistently makes the best use of time.
May handle additional duties and responsibilities as needed or
Completion of an accredited culinary institution program or
equivalent degree and a minimum of three to five years progressive
experience in the general culinary or healthcare foodservice
management field or an equivalent combination of education and work
Ability to work effectively in a diverse, collaborative, and
team oriented culture.
Ability to develop methodologies for collecting and analyzing
relevant data; to audit program processes; monitor quality;
identify, problems and their root causes, and make recommendations
Excellent leadership, analytical, organizational, planning,
delegation, coaching, communication (verbal, written and
interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint)
skills; with a continuous improvement mindset and ability to
challenge conventional thinking at all levels of the
A personal presence characterized by a sense of honesty,
integrity, and caring with the ability to inspire and motivate
others to promote the philosophy, mission, vision, goals, and
values of Trinity Health.
Ability to be a self-starter and independent worker able to
manage multiple conflicting priorities and demands.
Ability to delegate responsibilities effectively and provide
regular follow up to ensure objectives is met.
PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS
Works in a well-lighted, well-ventilated area.
Occasionally exposed to normal food service conditions such as
noise, heat and humidity.
TRINITY HOSPITALITY SERVICES MISSION STATEMENT
In the spirit of our guiding behaviors and as stewards of
Trinity Health, our pledge is to deliver culinary, nutritional and
hospitality excellence in a compassionate and innovative manner to
all we serve across our ministry.
TRINITY HEALTH MISSION STATEMENT AND GUIDING BEHAVIORS
Mission: We serve together in Trinity Health, in the spirit of
the Gospel, to heal body, mind and spirit, to improve the health of
our communities and to steward the resources entrusted to us.
The Guiding Behaviors are the behaviors necessary for all of us
to achieve our Vision. They are:
We support each other in serving our patients and communities.
We communicate openly, honestly, respectfully and directly. We are
fully present. We are all accountable. We trust and assume goodness
in intentions. We are continuous learners.
Trinity Health's Commitment to Diversity and Inclusion
Trinity Health employs about 133,000 colleagues at dozens of
hospitals and hundreds of health centers in 22 states. Because we
serve diverse populations, our colleagues are trained to recognize
the cultural beliefs, values, traditions, language preferences, and
health practices of the communities that we serve and to apply that
knowledge to produce positive health outcomes. We also recognize
that each of us has a different way of thinking and perceiving our
world and that these differences often lead to innovative
Trinity Health's dedication to diversity includes a unified
workforce (through training and education, recruitment, retention
and development), commitment and accountability, communication,
community partnerships, and supplier diversity.