Company: Beaumont Hospitals
Location: Royal Oak
Posted on: June 12, 2021
Reporting directly to the Senior Director/Director of Nutrition
Services, this role is responsible for the culinary direction and
leadership of Nutrition Services at assigned sites. Participates in
development of culinary plans to support strategic plans and goals
for Nutrition Services. Takes lead role in implementing culinary
plans at assigned sites. Collects data to measure key success
metrics. Manages results and ensures positive site relations.
Provides culinary direction and oversight for Nutrition Services
Accountable for service and quality improvement results (Press
Participates in the measurement of key success metrics. Monitors
metrics and results. Ensures that department performance
expectations are met.
Participates in the formulation of department business
Participates in the development of strategic long and short-term
goals and plans for assigned sites, in support of strategic
Provides oversight for standards and philosophies for the
Provides input into annual site budget. Manages assigned
resources within the annual department budget. Reviews and monitors
Interviews, hires, orients, coaches and develops staff members.
Assigns duties and responsibilities, evaluates performance,
provides feedback and takes corrective action as needed.
Complies with local, state and federal laws and regulations that
pertain to the operation of Nutrition Services.
Maintains current knowledge of business operations and
Models the behaviors embodied in the mission of Beaumont.
Participates on various hospital committees.
Maintains and contributes to a safe work environment.
- Uses tools and equipment appropriately.
This document represents the major duties, responsibilities, and
authorities of this job, and is not intended to be a complete list
of all tasks and functions. It should be understood, therefore,
that incumbents may be asked to perform job-related duties beyond
those explicitly described.
KEY LEADERSHIP COMPETENCIES:
Creates and Communicates Clarity
Works Collaboratively and Fosters Teamwork
Builds a Cohesive Team
Utilizes Strategic Judgment
Cultivates a Service-Oriented Culture
Creates and Communicates Vision and Strategy
- Leads Change and Innovation
To perform this job successfully, an individual must be able to
perform each essential duty satisfactorily. The requirements listed
below are representative of the knowledge, skill and/or ability
required. Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential duties.
A. Education / Training:
- Associates Degree in food service or culinary arts
B. Work Experience:
- Minimum of 3 years of food service management experience with
demonstrated strength in relationship management, process
management and people management skills.
- Minimum of 5 years culinary experience required. Healthcare
- Experience working with unions preferred.
C. Certification, Licensure, Registration:
- ServSafe Certification required
- American Culinary Certification preferred.
D. Other Qualifications:
- Excellent communication and interpersonal skills will be
required in order to communicate with vendors, guests, hospital
staff, management, co-workers and all other persons associated
directly or indirectly with assigned site.
- This job requires autonomous decision making. Assignments are
received in the form of direction from Director and results
expected, due dates and general procedures to be followed.
- Demonstrate proficiency in current Microsoft Office Suite
applications (Word, Excel, PowerPoint, and Outlook) with the
capability to master company and department specific software and
databases and other business software.
Keywords: Beaumont Hospitals, Royal Oak , Executive Chef, Other , Royal Oak, Michigan
Didn't find what you're looking for? Search again!