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GENERAL SUMMARY:

Oversees and coordinates the activities of Cooks and Food Service Assistants in the

preparation and cooking of food for hospital patients, staff, and visitors. Reviews daily

preparation and production records and menus; coordinates changes/adjustments and

ensures high quality products are provided in accordance with the overall menu plan of

the department and within budgeted goals. Assumes the responsibilities of the

Executive Chef in his/her absence. Must be able to perform multiple tasks,

simultaneously, in a fast-paced environment.

PRINCIPLE DUTIES AND RESPONSIBILITIES:

+ Assist in daily production, menu plans, and ensures that all food preparation and

cooking activities are coordinated in a manner that allows for on time service of highquality food products.

+ Assigns work to, checks the work of, and otherwise oversees the activities of Cooks,

Food Service Assistants and Utility Staff.

+ Observes methods of food preparation, cooking, and portioning to ensure that food

is prepared in accordance with menu rotation.

+ Ensures that all equipment is in good working order and that staff are properly

trained in the operation of said equipment. Notifies maintenance of equipment in

need of repair.

+ Requisitions dairy products, staples, food, and miscellaneous small equipment

(cleaning).

+ Estimates food consumption and requirements (grade, quantity, etc.); assists in

developing and standardizing new recipes and cooking techniques; and participates

in the implementation of new policies and procedures within the Food and Nutrition

Services department.

+ Continually monitors and ensures that high standards of sanitation are maintained in

the storage and production of food.

+ Executes line management including line checks, pars and utilization of leftover

patient mise en place to the cafeteria.

+ Executes monthly inventories.

+ Assists with and resolves any employee issues or disputes, effectively and in a

professional manner, including disciplinary actions or termination.

+ Must be able to quickly recreate patient menus when sustainably organic product

becomes unavailable.

+ Must be able to comprehend operating instructions and execute operation of all

equipment.

+ Keep Executive Chef apprised of any staff, leadership, retail operation or patient

services issues or concerns.

+ Assist with ensuring that all employee documentation including evaluations,

corrective action, etc. are correct and executed in a timely manner.

+ Assist with development of cafeteria showcases and change them frequently to

maintain a fresh, dynamic approach for the guests.

+ Assist with staff training as required.

+ Recruit, hire and train apprentices as required.

+ Direct, supervise and motivate employees to create convivial atmosphere.

+ Partner with the Executive Chef to ensure a convivial atmosphere that is cohesive

between the front and back of house.

+ Work with the Executive Chef to assess staff performance and operational need to

insure the highest level of labor productivity possible.

+ Participate in weekly management meetings with the General Manager.

+ Recognize any food or labor cost issues and initiate appropriate and timely changes,

as necessary.

+ In conjunction with the Executive Chef, utilize budgets, profit and loss statements

and forecasts to control food, beverage and labor costs.

+ Assist with foodservice demonstrations.

+ Collaborate with Culinary School teams, establishing cohesive relationships that

result in development of a candidate pool for training and work opportunities.

+ Lead the culinary team and create an environment that sets the standard for the

healthcare industry and exceeds the boundaries of the imagination of our patients,

their families and friends, our employees and our visitors.

+ Performs other duties as assigned.

EDUCATION/EXPERIENCE REQUIRED:

+ Associates Degree in Culinary Arts, participation in a recognized apprentice program

or a minimum of three (3) years of recent experience as a culinary manager in lieu of

Associates Degree.

+ Three (3) years of Sous Chef experience, or five (5) years current HFH culinary

experience.

+ Knowledge of quantity food production techniques and practices as well as specific

knowledge of health care food service policies, procedures and recipes, knowledge

of sustainably organic fruit and vegetables.

CERTIFICATIONS/LICENSURES REQUIRED:

+ Serve Safe Certified

#LI-VD1

Additional Information

+ Organization: Henry Ford Jackson Hospital

+ Department: Kitchen

+ Shift: Day Job

+ Union Code: Not Applicable

Additional Details

This posting 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 above.

Overview

Henry Ford Health partners with millions of people on their health journey, across Michigan and around the world. We offer a full continuum of services – from primary and preventative care to complex and specialty care, health insurance, a full suite of home health offerings, virtual care, pharmacy, eye care and other health care retail. With former Ascension southeast Michigan and Flint region locations now part of our team, Henry Ford’s care is available in 13 hospitals and hundreds of ambulatory care locations. Based in Detroit, Henry Ford is one of the nation’s most respected academic medical centers and is leading the Future of Health: Detroit, a $3 billion investment anchored by a reimagined Henry Ford academic healthcare campus. Learn more at henryford.com/careers .

Benefits

The health and overall well-being of our team members is our priority. That’s why we offer support in the various components of our team’s well-being: physical, emotional, social, financial and spiritual. Our Total Rewards program includes competitive health plan options, with three consumer-driven health plans (CDHPs), a PPO plan and an HMO plan. Our team members enjoy a number of additional benefits, ranging from dental and eye care coverage to tuition assistance, family forming benefits, discounts to dozens of businesses and more. Employees classified as contingent status are not eligible for benefits.

Equal Employment Opportunity/Affirmative Action Employer

Equal Employment Opportunity / Affirmative Action Employer Henry Ford Health is

committed to the hiring, advancement and fair treatment of all individuals without regard to

race, color, creed, religion, age, sex, national origin, disability, veteran status, size, height,

weight, marital status, family status, gender identity, sexual orientation, and genetic information,

or any other protected status in accordance with applicable federal and state laws.