The Top Executive Chef is responsible for developing, implementing and managing culinary operations within Patient Food Services (PFS) including two (2) full production kitchens. The Top Executive Chef provides leadership and support for PFS in culinary excellence, training, purchasing support, and the innovation and execution of room service style meals served to patients.
This position involves the development and maintenance of food quality standards and works with the Director of Patient Food and Nutrition Services contributing to maintaining the PFS food and supply expenses. The critical elements of the position include food quality, procurement, recipe and menu development, and training of staff.
Leadership and Foodservice Operations:
Advises the Director and provides assistance in planning and implementation of short and long term projects for PFS consistent with the strategic planning, goals and objectives of PFANS.
Ensures food production standards and methods as well as program and concept guidelines are developed and followed.
Responsible for the overall variety, quality and presentation of foods served to patients, and ensures nutritional compliancy requirements are met.
Develops and standardizes a variety of recipes to meet the nutritional requirements and palates of a large diverse patient population (e.g. Therapeutic diets, Meals on Wheels, Halal).
Organizes and leads group taste testing efforts, including summarization of results and recommendations for change.
Tests prepared foods at point of service for quality of taste and presentation, as an integral part of the food service quality management program.
Collaboratively directs the culinary operations through supporting Management.
Provides leadership and support in the development of excellent culinary skills for PFS staff.
Leads recipe and menu innovation by developing and executing patient meal service enhancements.
Provides operational oversight to ensure all staff adhere to safety and sanitation guidelines and regulatory standards (i.e. EH&S, TJC, CMS, and Fire Marshall).
Demonstrates and enforces food safety principles and PFANS HACCP Plan to include the supervision and maintenance of the sanitary conditions of food storage, production, and tray service to patients.
Conducts routine inspections of preparation, storage and service areas ensuring proper sanitation is maintained as well as health and safety of patients and their guests.
Assists in ordering food and supplies, supervise production and inventory controls.
Provides oversight and training of staff in the forecast of accurate production planning to minimize waste.
Ensures the purchasing of approved products from the Universities strategic vendors.
Assures departmental expense management initiatives are implemented to meet financial goals.
Participates in development of bid specifications for foods, beverages, supplies, and equipment.
Participates on the University Food Team in the implementation of new vendor contracts.
Recommends repair/replacement of existing equipment and acquisition of new equipment, and provides timely status reports to PFANS Leadership regarding decisions.
Training and Human Resource Management
Assists Food Service Managers in the recruitment, selection, training, and development of culinary staff.
Maintains positive working relationships with AFSCME leadership and AFSCME staff.
Provides functional supervision of culinary staff.
Develops the culinary training curriculum and actively participates with others in implementing the training, working alongside AFSCME staff and Management, demonstrating a commitment to their individual growth.
Communication, Programmatic Leadership and Other
Interacts with unit staff and patients during meal rounds.
Actively participates in menu planning activities as a participant on the Food Service Systems Enhancement Committee (FSSEC).
Attends seminars and conferences as determined in consultation with the Director to meet the needs of the department.
Assists the Director in planning, directing, and administering programs, policies and procedures in the areas of sustainability, inclusive excellence, employee engagement, and community program support.
Makes recommendations for food service facility layout and design changes as needed.
Performs other duties as assigned by the PFANS Director.
Degree in Culinary Arts from an accredited culinary school.
Minimum 7 years culinary management experience.
Experience and comprehensive knowledge of culinary techniques, menu planning, recipe and menu development, hospital meal service, food ordering and production systems, budget management, use of general and commercial kitchen equipment, preparation, pricing, presentation, and supervision of culinary personnel.
Knowledge of regional, international, ethnic and special needs/therapeutic diets and food preparation processes.
Experience with procurement systems, product evaluations, and bid specifications.
Demonstrated oral and written English communication skills, including presentation skills.
Positive and professional public relations skills, excellent interpersonal skills.
Able to analyze and interpret financial and other data.
Able to work under pressure and meet established goals and objectives.
Able to anticipate and solve problems.
Professional appearance, attire and demeanor.
Computer literacy required.
Demonstrated ability to successfully manage multiple priorities.
Demonstrated ability to manage and provide leadership for a diverse workforce.
Ability to maintain consistent and regular attendance.
Personal and professional integrity.
Must be ServSafe certified.
ServSafe Certification must be maintained as a condition of employment.
Able to work a flexible schedule with variable weekday hours, some weekends and holidays as requested.
Top Chef Executive is classified as a “critical employee” and will be expected to be on site during any emergency as designated in PFANS departmental polices.
Ability to lift 50 pounds, twist and bend frequently, climb stairs, and work in a standing position for extended periods of time.
Experience in construction, renovation and rehabilitation of food service facilities.
Experience working with a bargained for workforce.
Three to 5 years in an Executive Chef position in a healthcare facility.
Michigan Medicine conducts background screening and pre-employment drug testing on job candidates upon acceptance of a contingent job offer and may use a third party administrator to conduct background screenings. Background screenings are performed in compliance with the Fair Credit Report Act. Pre-employment drug testing applies to all selected candidates, including new or additional faculty and staff appointments, as well as transfers from other U-M campuses.
Job openings are posted for a minimum of seven calendar days. The review and selection process may begin as early as the eighth day after posting. This opening may be removed from posting boards and filled anytime after the minimum posting period has ended.
The University of Michigan is an equal opportunity/affirmative action employer.
Internal Number: 182618
About University of Michigan - Ann Arbor
A great university is made so by its faculty and staff, and Michigan is recognized as one of the best universities to work for in the country. The Michigan culture is known for engaging faculty and staff in all facets of the university to create a workplace that is vibrant and stimulating.For two consecutive years, the Chronicle of Higher Education has placed U-M in its "Great Colleges to Work For" survey. In particular, the university earns high marks for strong relations between faculty and administrators, a collaborative system of governance, strong pay and benefits, and a healthy work/life balance.