Executive Chef Manager

The Food Production & Purchasing Mgr. is responsible for planning, administrating and coordinating all production activities of Nutrition Services. These functions include establishing and maintaining systems and procedures for the ordering, receiving, accounting, storing, rotating, preparing and serving of food and related products, as well as menu planning, development of staff, oversight of HACCP regulations in respective areas, and maintaining budget. The Food Production & Purchasing Mgr. will demonstrate a thorough organizational and operational knowledge of dining experiences and catering functions. The Food Production & Purchasing Mgr. must be able to function independently and also function effectively as a member of the department management team. The Food Production & Purchasing Mgr. must demonstrate a thorough knowledge of effective merchandising, quality assessment of market place conditions, customer expectations and product selection to maximize customer satisfaction.

The moment you walk through our doors, you feel it. When you meet our patient families, you believe it. And when you talk with anyone who works here, you want to be part of it. Welcome to Nationwide Children's Hospital, Where Passion Meets Purpose.

Here, Diversity, Equity and Inclusion are integrated into our core values and practices. We are passionate about building, sustaining and evolving an inclusive and equitable environment. We are seeking individuals who live these values and want to share their experiences and efforts in support of our collective mission.

We're 14,000 strong. And it takes every one of us to improve the lives of the kids we care for, and the kids around the world we'll never meet. Kids who live healthier, fuller lives because of the knowledge we share. We know it takes a Collaborative Culture to deliver on our promise to provide the very best, innovative care and to foster new discoveries, made possible by the most groundbreaking research. Anywhere.

Ask anyone with a Nationwide Children's badge what they do for a living. They'll tell you it's More Than a Job. It's a calling. It's a chance to use and grow your talent to make an impact that truly matters. Because here, we exist simply to help children everywhere.

Nationwide Children's Hospital. A Place to Be Proud.

Identifies short-term and long-range goals and objectives of the production and catering areas, consistent with hospital and department mission statements. Ensures timely completion of goals through effective management of available resources.
• Recruits, interviews, hires, trains, schedules, supervises, evaluates and, as necessary, disciplines and/or terminates staff in areas of concentration. Fosters positive and productive work environment and team work.
• In consultation with the department Executive Chef/Manager, Patient Services and Retail Services Managers, develops menus for all areas with consideration of customer population base and preferences. Works closely with the production personnel to ensure the highest level of service with regards to quality, quantity wholesomeness and overall presentation. Continually reviews the service delivery process to exceed customer expectation.
• Consult with engineering, environmental and other support services regarding all problems and concerns; work for solutions to problems and follow through to completion.
• Establishes and maintains an effective quality improvement program for areas of responsibility. Identifies customer base and ensures area?s customer service levels are exemplary. Documents effectiveness of quality improvement measures, following up on any identified problems. Ensures area?s compliance with requirements established by The Joint Commission, Ohio Department of Health, and other regulatory agencies, and with NCH Quality Improvement guidelines.
• Develops, recommends, implements and maintains area policies and procedures. Recommends and implements changes as appropriate.
• Forecasts, develops, monitors and controls annual operating budget for area salaries, expenses, capital expenditures and revenues. Identifies meaningful financial goals and objectives and ensures that established goals are met.
• Provide exemplary leadership for areas of concentration. Continually evaluates organizational structure and options for improvement.
• Provide on going training to department staff to assure competency in respective areas of concentration, or to implement changes to procedures and methods.
• Ensures that staff participates in continuing education meetings to maintain up-to-date knowledge/skills in all areas of job responsibilities.
• Plans, organizes, monitors and controls operational activities for production and catering through area managers and coordinators. Maintains all appropriate standards in the main areas of concentration.
• Oversees scheduling of management and employees of assigned areas of concentration to assure compliance with budgeted hours, and approves utilization of excess hours and overtimes.
• Ensures that HACCP principles are adhered to and maintained throughout all areas of the department.
• Adheres to the hospital and department policies on conflicts of interest, which includes completion of a conflict of interest certificate on an annual basis.

KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED
1. Bachelor's or graduate degree in management or culinary degree.
2. Five to seven years managerial experience in food production in the hospitality industry.
3. Organizational analytical skills necessary to manage food production and service, ensure appropriate product levels, develop policies/procedures, and resolve issues related to the production.

4. Effective interpersonal skills required in interactions with department staff, other NCH employees, vendors, patients, families? cafeteria customers, and other agencies and institutions.

MINIMUM PHYSICAL REQUIREMENTS
Note frequency as Constantly (67-100%), Frequently (34-66%) and Occasionally (0-33%) for each requirement. Also note any lifting requirements with pound limit.

Standing Constantly (50 - 100%)
Talking on phone or in person Occasionally (40%)
Typing on computer keyboard Occasionally (5%)
Bending, stooping, crouching Occasionally (5%)

The above list of duties is intended to describe the general nature and level of work performed by individuals assigned to this classification. It is not to be construed as an exhaustive list of duties performed by the individual so classified, nor is it intended to limit or modify the right of any supervisor to assign, direct, and control the work of employees under his/her supervision. EOE/MF/Disability

nstrued as an exhaustive list of duties performed by the individual so classified, nor is it intended to limit or modify the right of any supervisor to assign, direct, and control the work of employees under his/her supervision.