| FT shift varies, Bethesda North, Montgomery. Great benefits! Management experience a must: 2-3 yrs minimum - 10+ yrs preferred. Culinary degree/menu writing/recipe writing preferred, You will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Plans regular and modified menus according to established guidelines. Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned. Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed. Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Visits patients on an assigned nursing unit or area and helps ensure that every patient is visited by a member of the management or professional team at least once during their hospital stay. Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Job Requirements: High School Degree in General Studies 2-3 years experience Management Minimum of two years of acute or long-term care experience preferred depending upon formal degree or training Job Responsibilities: Other Job-Related Information: Direct Report FTEs = 10-19 Indirect Report FTEs = 30-39 Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in patient satisfaction programs/activities Working Conditions: Climbing - Occasionally Concentrating - Consistently Continous Learning - Occasionally Hearing: Conversation - Consistently Interpersonal Communication - Consistently Kneeling - Occasionally Lifting <10 Lbs - Consistently Lifting 50+ Lbs - Rarely Lifting 11-50 Lbs - Frequently Pulling - Frequently Pushing - Frequently Reaching - Frequently Reading - Consistently Sitting - Rarely Standing - Frequently Stooping - Frequently Thinking/Reasoning - Consistently Use of Hands - Consistently Color Vision - Consistently Walking - Frequently Leadership Performance Standards TriHealth leaders create a culture of engagement, safety & reliability and high performance by consistently modeling and utilizing the following TriHealth Way leadership competencies, tactics and ALWAYS Behaviors to drive strategic pillar results: Achievement of Annual Pillar Goals: 1) Safety/Quality, 2) Service, 3) Growth, 4) Culture/People, 5) Finance Leadership Competencies: TriHealth Way of Leading TriHealth Way of Serving Transformation Change Drive for Results Build Organizational Talent Leadership Tactics: Conduct department huddles. Generally, clinical departments hold daily huddles, non-clinical hold weekly huddles. Regularly Round on Team Members, using questions from the rounding log. - 25 or fewer team members = monthly - 26-50 team members = every other month - 51+ (and optional team members) = quarterly Lead monthly team meetings using meeting agenda template; review stoplight report; cascade key leadership messages. Model, coach and validate team members’ use of TriHealth Way behaviors (AIDET + Promise, Always Behaviors and Always HEARD). Recognize team members for safety wins, positive performance and demonstrating SERVE and ALWAYS behaviors, TriHealth Way of Leading, Serving and Delivering Care. |
