Executive Chef | Glenwood Regional Medical Center at LEMONTREE HEALTHCARE SERVICES LLC

Job DescriptionJob DescriptionPosition Summary: Reports to the Director of Food and Nutrition services at Glenwood. Provides leadership and support to the Food and Nutrition Department through overall planning and direction with collaboration with the Director of Foods & Nutrition. The Executive Chef of Food and Nutrition ensures a high level of customer service and patient satisfaction, excellent work culture and cost-effective management of all aspects of the service. Responsible for all activities related to food production, service for patients, employees and visitors, catering, and procurement of Food and Nutrition supplies. Provides oversight to the monitoring and evaluation of quality kitchen operation, and regulatory performance improvement processes for area of responsibility. Works collaboratively with peers to enhance, integrate and standardize culinary skills and food safety operations. Relocation assistance available. Key Responsibilities: Develop and manages strategic goals and objectives for Lemontree Healthcare for the Foods & Nutrition Department and plans to achieve those goals.Ensures compliance with standards established by accrediting organizations including but limited to Department of Health, CMS, DNV, Joint Commission Standards, the Academy of Nutrition and Dietetics Standards of Professional Practice, HACCP guidelines as well as federal, state, and professional regulations.Provides oversight for budget development and management for department.Plans and implements processes to improve efficiencies and enhance revenue generation for provision of food and culinary services.Oversees departmental personnel by implementation of providing training to team members, operational guidance, and ongoing development opportunities.Responsible for training and succession planning of food and culinary professionals for cooks and kitchen staff of 10 with 3 direct reports.Provides collaborative leadership to the development, implementation, and modification of standardized menus and recipes.Supports development and maintenance of electronic food service systems.Supports sustainability initiatives through composting, selection of paper goods, and use of local vendors/suppliers as appropriate.Qualifications: BS degree in Culinary Arts, Food Services Technology/Management, Hospitality, Nutrition and Dietetics or equivalent experience. Minimum of 5 years of progressively responsible experience in culinary/kitchen management including 2 years of management experience. Hospital experience is strongly preferred. Certification Requirements: ServSafe ManagerCompensation will be commensurate with equity and experience for roles of similar scope and responsibility. BenefitsDental insuranceVision insuranceHealth Insurance401kPaid time-offPaid holidaysReferral programLemontree Healthcare policy is to provide equal employment opportunity to all qualified applicants and employees regardless of their race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, genetic information, veteran status, status as a special disabled veteran, or any other protected criteria as established by federal, state, or local laws. Employment decisions at Lemontree are based solely upon relevant criteria, including an individual’s capabilities, qualifications, training, experience, and suitability.