Catering Chef Manager

Vincentian Collaborative System Pittsburgh, PA Based on experience
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The Catering Chef Manager is responsible for planning, organizing, delegating and controlling the food preparation and organization of the Catering Department and staff engaged in providing an exceptional culinary experience for members of Vincentian, residents, and retail customers.

It is the duty of all employees to promote and support a resident centered care environment that ensures the treatment of all residents, family members, visitors, fellow employees and customers with kindness, respect, and dignity.

 Essential Duties and Responsibilities:

1. Commits to the Vincentian Collaborative System (VCS) mission to nurture and sustain a ministry of compassionate care that preserves the human dignity of persons within a diverse and changing society.

2. Upholds and promotes the VCS values of spirituality, compassion, quality, dignity, collaboration, advocacy, stewardship and innovation.

3. Promotes and supports a resident centered care environment that ensures the treatment of all residents, family members, visitors, fellow employees and customers with kindness, respect, and dignity.

4. Adheres to all facility and department work rules, policies and procedures.

5. Develops and maintains well defined written culinary policies and procedures for all food service activities.  Reviews at least annually for revisions.

6. Collaborates with Human Resources in areas including recruitment, orientation, training, staff development, performance evaluation, disciplinary action and policies and procedures.

7. Develops and maintains written job descriptions and performance evaluations for each level of personnel in the culinary department.  Reviews at least annually for revisions.

8. Interprets the department’s policies and procedures to employees, residents, families and government agencies when necessary.

9. Reviews and updates facility diet manual according to latest scientific findings and best practices guidelines.

10. Completes necessary forms, reports, evaluations and studies.

11. Serves on, participates in and attends various committees/manager meetings of the facility as required.

12. Provides written and/or oral reports of the department programs and activities as required or as may be directed by each committee/meeting.

13. Evaluates and implements recommendations from committees/meetings as they pertain to dietary services.

14. Develops and implements a preventive maintenance program.

15. Forecasts the needs of the culinary department.

16. Plans and prepares the culinary budget for food, equipment, supplies, labor.  Submits for review, recommendations and approval.

17. Maintain current written records of department expenditures and assure that adequate financial records and cost reports are submitted timely.

18. Is accountable for staying within the monthly catering budget and spend-down.

19. Ensures that information is available for specific menu options such as vegan, gluten-free and sugar-free.   

20. Plans substitution and alternative cycle menus based on seasonal availability of foods.

21. Meets with vendors and attends food distributor food shows to evaluate new food products, equipment, disposables, etc.

22. Incorporates new ideas, recipes and foods into menus in collaboration with the Executive Director, Dining Experience on a regular basis to ensure variety.

23. Determines staffing requirements and assigns a sufficient number of staff for each shift.

24.  Establishes standardized methods in which catering tasks will be performed.

25.  Delegates administrative authority, responsibility and accountability to department staff and supervisors as deemed necessary to perform their assigned duties.

26.  Demonstrates a working knowledge of food service sanitation.  Directs employees in the proper methods of handling food items.

27.  Has knowledge of and performs expected role in Fire and Disaster plans.

28.  Follows infection control practices and procedures for safety of self and co-workers.

29.  Provides positive impression of Catering Department to all other staff, residents and visitors at all times.

30.  Participates in interdisciplinary meetings and in-services as assigned.

31.  Collaborates with staff of the Catering Department, educating and training, to be in compliance with Department of Health regulations.

32.  Catering Chef Manager and staff will develop and conduct monthly and weekly audits of the main kitchen and country kitchens to be in compliance with Department of Health regulations.

33.  Performs all other duties assigned by the Executive Director, Dining Experience.

 Knowledge, Skills, And Abilities:

 1. Mission – the individual is committed to the Mission and Values of the Vincentian System. (Mission)

2. Delegation – the individual delegates work assignments, gives authority to work independently, sets expectations and monitors delegated activities. (Multiple Performance Factors)

3. Leadership – the individual inspires and motivates others to perform at a high level, accepts feedback from others to enhance his/her own leadership skills. (Multiple Performance Factors)

4. Management Skills – the individual includes staff in planning, decision-making, facilitating and process improvement; makes self-available to staff; provides regular performance feedback; and develops subordinates’ skills and encourages growth. (Multiple Performance Factors)

5. Judgment – the individual displays willingness to make decisions, exhibits sound and accurate judgment and makes decisions in a timely manner. (Multiple Performance Factors)

6. Financial Management – the individual effectively manages finances for areas he/she oversees, as well as oversight of adherence to budgetary constraints. (Multiple Performance Factors)

7. Analytical – the individual is able to prioritize work through analysis and understanding of diverse information. (Judgment)

8. Technological Skills- the individual has proficiency in Microsoft Office, computer literacy, computer keyboarding skills and knowledge of basic office equipment. (Job Knowledge)

9. Professional –the individual exhibits a professional manner, is dependable and relates well to others including management, colleagues, and individuals inside and outside the Company. (Professionalism)

10. Confidentiality – the individual acts appropriately and responds effectively to all sensitive and confidential situations, inquiries or complaints. (Corporate Compliance/Confidentiality)

11. Integrity – the individual possesses high ethical standards when dealing with others including management, colleagues, and individuals inside and outside the Company. (Work Ethic)

12. Ethical – the individual complies with the Code of Ethical Conduct and the Corporate Compliance Plan and demonstrates this to others at all times. (Corporate Compliance/Confidentiality)

13.  Problem Solving – the individual identifies and resolves problems in a timely manner by gathering and analyzing information skillfully. (Problem Solving and Decision Making)

14.  Communication Skills – the individual writes and speaks clearly in completing assignments within the scope of their job responsibilities. (Communication)

15.  Interpersonal Skills - the individual is able to effectively work with others in a team-oriented environment and effectively interact with fellow employees in both favorable and unfavorable circumstances. (Interpersonal Skills)

16.  Planning/Organizing – the individual prioritizes and plans work activities, uses time efficiently and develops realistic action plans. (Productivity/Efficiency)   

17.  Adaptability – the individual is easily adaptable in the work environment and is able to deal with change, delays or unexpected events. (Productivity/Efficiency)

18.  Compliance – the individual complies with federal, state and local laws and regulations to which the facilities are held responsible. (Corporate Compliance/Confidentiality)

19.  Quality Management – the individual looks for ways to improve and promote quality and demonstrates accuracy and thoroughness. (Quality)

20.  Safety and Security – the individual actively promotes and personally observes and complies with all safety and security procedures and uses equipment and materials properly. (Safety)

 Education/Experience:

1.       High School graduate or equivalent required.

2.      Experience as a culinary chef in a senior community with direct reports preferred.

3.      Previous institutional or health care culinary service management experience required.

4.      Previous experience as a sous chef or head chef required.

5.      A minimum of 2 years of previous catering production experience required.

6.      Allegheny County Health Department certification preferred.

7.      Serv-Safe Manager Certificate preferred.

 

Work Environment:            

Employees of a long-term care facility work in a resident care environment that operates 24 hours a day, 7 days a week, 365 days per year. Employees can be expected to be exposed to unpleasant odors and may encounter physically or verbally aggressive residents.

Working conditions include normal indoor temperatures.  There may also be times when employees perform duties outdoors.  Depending on the season, outdoor temperatures will vary.

Employees may come into contact with residents who have infectious diseases or to resident bodily fluids or blood.  In addition, employees may come into contact with hazardous materials and facility equipment.

Vincentian is an Equal Opportunity Employer

Selected candidates will need to successfully complete pre-hire testing including, a drug test, physical exam, TB test and background check.

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