Executive Chef

Shift:Variable hours Monday-Friday, Some Nights, Weekends, and Holidays
Department: Dining and Nutrition Services
Compensation:

* Base Pay Range: $56,597 - $89,419/per year, based on experience

o Note: Details will be provided during the HR interview. Policy language is available upon request.

ABOUT THE JOB

MU Health Care is looking for a dynamic and visionary culinary leader to join our team as a Culinary Manager. The ideal candidate is a creative, results-driven professional with a passion for elevating food quality and delivering exceptional dining experiences. We're seeking someone who can inspire and mentor a diverse culinary team, consistently striving for excellence in both food preparation and presentation. If you are a hands-on leader with a collaborative mindset, adept at optimizing kitchen operations and fostering innovation in menu development, this is your opportunity to shine. Join us and bring your dedication to culinary excellence and continuous improvement to MU Health Care, where your contributions will make a lasting impact.

ABOUT MU HEALTH CARE

MU Health Care is a growing academic health system in mid-Missouri comprised of multiple hospitals - including the region's only Level 1 Trauma Center and region's only Children's Hospital - and over 90 specialty clinics located throughout the region.

As an MU Health Care employee, you'll be part of an exceptional team committed to our mission of saving and improving lives. Our core values of inclusion, respect, service, discovery, responsibility and excellence foster a collaborative work environment where you can grow your career.

Learn more about MU Health Care.

Learn more about living in mid-Missouri.

EMPLOYEE BENEFITS

* Health, vision and dental insurance coverage starting day one

* Generous paid leave and paid time off, including nine holidays

* Multiple retirement options, including 100% matching up to 8%and full vesting in three years

* Tuition assistance for employees (75%) and immediate family members (50%)

* Discounts on cell phone plans, rental cars, gyms, hotels and more

* See a comprehensive list of benefitshere.

DETAILED JOB DESCRIPTION

Develop, implement, and evaluate menus and production systems to drive efficiency and sales while providing culinary excellence. Direct, participate, and work through supervisors to ensure high-quality and efficient culinary techniques are integrated with workload standards and productivity measures.

Work collaboratively with the purchasing supervisor, kitchen supervisors, IT, and other hospital disciplines to provide the highest quality food service. Train, develop, and motivate supervisors and culinary staff to meet and exceed established food preparation standards consistently. Teach preparation according to well-defined recipes and discuss ways of constantly improving the cuisine at the hospital locations.

Display exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management. Provide direction for all day-to-day operations in the kitchen, guidance, and direction to subordinates, including setting performance standards and monitoring performance. Identify the developmental needs of kitchen staff and provide coaching, mentoring, and help improve their knowledge or skills.

Involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Retail and Patient operations. Determine how food should be presented, and create decorative food displays. Recognize superior quality products, presentations, and flavor. Develop and standardize recipes used in the production area which includes modification of salt, fat, sugar, calories, and fiber.

Ensure compliance with food handling and sanitation standards, equipment in the kitchen is properly maintained and in working order per the local Health Department, CMS, and hospital standards.

Coordinate with the purchasing department for the acquisition of needed goods and services. Review food usage reports and sales reports to collect and analyze information and make recommendations when necessary. Ensure proper purchasing, receiving, and food storage standards in the kitchen.

Manage the development, coordination, and maintenance of daily staffing schedules to ensure the appropriate level of coverage and continuity of care.

Monitor and oversee time and attendance in alignment with MU Health Care policies and practices, ensuring accuracy of records and timely approval for payroll purposes.

May complete unit/department specific duties and expectations as outlined in department documents.

REQUIRED QUALIFICATIONS

Associate's degree or technical degree in culinary arts, or an equivalent combination of education and experience from which comparable knowledge, skills, and abilities can be acquired. Experience in an institutional setting where creativity of food items was demonstrated. ServSafe certification within ninety (90) days as a condition of continued employment in this job classification.

PREFERRED QUALIFICATIONS

Certified Dietary Manager (CDM) or Certified Food Protection Professional (CFPP) certification by the Association of Nutrition & Foodservice Professionals (ANFP) or Certified Culinary Administrator (CCA) or Certified Executive Chef (CEC) certification by American Culinary Federation (ACF) within one (1) year as a condition of continued employment in this job classification. Additional license/certification requirements as determined by the hiring department.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met with or without reasonable accommodation. The performance of these physical demands is an essential function of the job. This position is very active and may require ambulating, remaining in a stationary position and positioning self to reach and/or move objects above the shoulders and below the knees. The employee may frequently lift and/or move objects up to 10 lbs. and occasionally move objects up to 25 lbs. This role may also routinely come into contact with patients who may have contagious illnesses. This position is in a health care facility open 24 hours a day, 365 days a year. Rotating shifts as well as holiday and work during inclement weather will be required.