Mgr Executive Chef

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To apply to this position and be considered, click the Apply button located above this message and complete the application in full.  Below, you’ll find other important information about this position.

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…