Mgr Executive Chef

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This position oversees kitchen operations at WVU Medicine maintaining a safe and sanitary work environment, preparing and directing production of meals utilizing standardized recipes within all regulatory requirements. This position also leads food production staff in a positive, structured environment and establishes and maintains effective working relationships with other departments to provide a unified food service experience for patients, children, visitors and employees.

If hired before 3/20/2024:

MINIUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Bachelor’s degree AND Associates degree in Culinary Arts OR Bachelor’s degree in Culinary Arts OR 5 years of Chef experience in a hospital setting.
2. Must obtain a County food handler’s card within one month of hire (first available class).
3. Complete County Board of Health Managers Training class and test (next scheduled class after hire).
EXPERIENCE:
1. Five (5) years food service experience with at least three (3) years being in a food service management position.

 

PREFERRED QUALIFICATIONS:

1. Certified Executive Chef.
2. Bachelor’s degree in Culinary Arts.

 

If hired on or after 3/20/2024:

MINIUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Associates degree in Culinary Arts
2. Must obtain a County food handler’s card within one month of hire (first available class).
3. Complete County Board of Health Managers Training class and test (next scheduled class after hire).
EXPERIENCE:
1. Five (5) years food service experience with at least three (3) years being in a food service management position.

 

PREFERRED QUALIFICATIONS:

1. Bachelor’s degree AND Associates degree in Culinary Arts OR; Bachelor’s degree in Culinary Arts.

2. Certified Executive Chef.

CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position.  They are not intended to be constructed as an all-inclusive list of all responsibilities and duties.  Other duties may be assigned.

1. Responsible for maintaining quality standards for food service production including policies relating to food service

2. Oversees the ordering, inventory and inventory controls for all food, paper and chemical supplies ensuring quality, adequacy of supply and cost controls to maintain budgets.

3. Responsible for maintaining a comprehensive training program for food service production staff by position including competencies including customer service.

4. In coordination with the Retail Manager, monitors sales of menu items and make changes based on sales data

5. On an ongoing basis adjusts menus to meet the needs of the customer base, as well as budgetary constraints monitoring product availability, pricing and seasonality of food items

6. In coordination with the Nutrition Support Specialist and the Clinical Nutrition Manager, maintains database of the nutritional analysis of menu items including posting these on the WVU Medicine intranet Connect.

7. Ensure HACCP logs are completed daily and proper temperatures maintained throughout service.

8. Ensure the use of standardized recipes including portion and service controls.

9. Maintains sanitation by maintaining master cleaning schedules and assigning routine cleaning to staff. Conducts sanitation inspections, and follows through with corrective action needed.

10. Ensures all food, paper and chemicals are stored properly.

11. Ensures all HACCP, health department, the Joint Commission and all other regulatory agency requirements are met.

12. Participates in and supports Committees as assigned including the Safety Committee ensuring hazards are noted and repaired.

13. Ensures all equipment is safe, maintained and functional. Ensures all equipment not functional is reported to facilities engineering and tagged out properly.

14. Responds to customer complaints in a timely and appropriate manner.

15. Supports staff Engagement Survey participation and address any noted concerns from this survey outcome

16. Monitors staffing and makes adjustments according to patient services and retail volumes and demands

17. Performs weekly production meetings for production staff in both patient services and retail areas

18. Documents orientation and training of new employees.

19. Performs ninety day and annual evaluations for all assigned staff on a timely basis

20. Supports department operations and other leaders by maintaining consistency relating to all policy enforcement

21. Completes a bi- weekly work schedule for employees, in accordance with established staffing plans.

22. As appropriate Initiates corrective action according to collective bargaining agreement with union local 814.

23. Responsible for assigned cost centers including all financial and operational results associated within these cost

24. Supports department operations working weekends, holidays and off hours as department needs dictate.

25. Participates in department and management meetings, collaborates on department/systems improvements.

PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Able to lift 50 pounds.

2. Able to push/pull 100 pounds.

3. Able to stand for several hours per day.

WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Daily deadline pressure.

2. Noisy, often hot environment.

3. Extremes in cold and heat.

SKILLS AND ABILITIES:

1. Computer skills, particularly Excel, Word and Outlook.

2. Experience with Nutrition analysis software and computer food order entry preferred.

3. Ability to understand written and oral communication.

Additional Job Description:

Scheduled Weekly Hours:

40

Shift:

Exempt/Non-Exempt:

United States of America (Exempt)

Company:

CCMC Camden Clark Medical Center

Cost Center:

600 CCMC Dietary

Address:

800 Garfield Ave

Parkersburg

West Virginia

Equal Opportunity Employer

 

West Virginia University Health System and its subsidiaries (collectively "WVUHS") is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws. WVUHS strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex (including gender, pregnancy, sexual orientation, and gender identity), age, physical or mental disability, citizenship, past, current, or prospective service in the uniformed services, genetic information, or any other characteristic protected under applicable federal, state, or local law. All WVUHS employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.