Executive Chef

Healthcare Services Group -  - Responsibilities:
In the absence of the Account Manager, the Executive Chef assumes the responsibility of managing and supervising the dining services staff.;
Provide leadership, support, and guidance to ensure that food quality standards, inventory levels, food safety guidelines, and customer service expectations are met according to federal, state, and local standards, procedures and regulations.;
Leads small groups of subordinates in dining services activities on varying shifts as needed.;
Reporting - Assist Account Manager in maintaining records of income and expenditures, food, supplies, personnel, and equipment in report format to be delivered to HCSG and Facility management.;
Training - Assist in training, quality control, and in-servicing staff to meet HCSG standards, including touring the kitchen several times per day to assess work quality using QCIs for documentation purposes.