Executive Chef

POSITION SUMMARY:

A critical management/leadership position within the Johns Hopkins All Children’s Hospital organization that is crucial to the fulfillment of the hospital’s mission.  This position is responsible for assisting the Food Service Director in all aspects related to the planning, management, direction and performance of kitchen operations and purchasing within the organization and department that operates 24/7.

KEY ACCOUNTABILITIES:

• Accountable for purchasing of all food, paper, chemical and smallwares in accordance with health system menus and budget guidelines
• Directs kitchen personnel engaged in preparing, cooking and serving food.
• Establishes a safe working environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with hospital standards.
• Monitors adherence to all hospital and JHHS Food and Culinary policies and procedures.
• Establishes and maintains appropriate processes, policies, inventory systems and databases related to the storage and handling of food and nutrition products.
• Maintains good interpersonal relationships with Food Service Management Team and all hospital staff to facilitate teamwork and support the mission of the hospital.
• Participates in JHM Food and Culinary system calls with Corporate Chef and follows through on system programs. Communicates system culinary plans with management and front line team.
• Accomplishes human resources management objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling and disciplining employees.  Communicates job expectations; plans, monitors, appraises, and reviews job contributions.  Enforces policies and procedures.  Ensures department is adequately staffed.  Plans and reviews compensation actions and manages payroll records and costs

QUALIFICATIONS:

• Associate’s degree in Restaurant Hospitality Management, Business, Culinary Arts, or related field
• 5 years experience in food services
• 2 – 3 years previous management experience (supervisory level) in food service operation required.  Healthcare/hospital/nursing home setting preferred

Contact Curt Melhorn at cmelhor2@jhmi.edu or 727.767.8674