Employment Type:

Full time

Shift:

Rotating Shift

Description:

Purpose

Accountable for leading, guiding & directing the Trinity Health ministry area functional responsibilities. Enable ministry level strategy to address internal or external business & regulatory issues; provide functional expertise & ensure fulfillment of performance & service standards. Responsible for consistent operating performance & achieving financial goals. Identifies, defines & solves complex problems that impact the management & direction of the business; Collaborate with System Services Function Area, Regions & Health Ministries to ensure consistency & integration of strategy & operations. Maintaining awareness of new industry developments & standards.  Provides decision support, operations &/or optimization leadership focus.

Essential Functions 

Our Trinity Health Culture: Knows, understands, incorporates & demonstrates our Trinity Health Mission, Values, Vision, Actions & Promise in behaviors, practices & decisions.

Leadership

•     Providing advice, guidance & leadership to RHM & Ministry leaders in developing strategies & in the achievement of performance goals.

•     Enable Collaboration across & within System Services Function Area, Regions & Health Ministries to ensure consistency & integration of strategy & operations

Direction & Growth

•     Providing advice, guidance & leadership to System Services Function Area, Regions & Health Ministries.

•     Leading standardization/systemness & optimization of policy, process, methodology, establishing a national community of practice

•      Oversee Vendor/Contract Labor Management including centralizing strategy & optimizing spend

Strategic Support & Accountability

•     Collaborates in system-wide strategy development & deployment of functional area priorities & initiatives

•     Responsible for supporting regional efforts to comply with functional area priorities

•     Accountable for the selection, evaluation & overall success of the functional leadership teams

•     Organization-wide focal point for establishing functional strategies & governance over financials & staffing

•     Accountable for communication between System Services Function Area, Regions & Health Ministries leaders

Operational Delivery

•     Responsible for measuring & reporting KPIs/metrics & value delivery

•     Providing advice, guidance & leadership for the colleague life cycle

Maintains a working knowledge of applicable Federal, state & local laws/regulations, Trinity Health Integrity & Compliance Program & Code of Conduct, as well as other policies, procedures & guidelines in order to ensure adherence in a manner that reflects honest, ethical & professional behavior & safe work practices.

Minimum Qualifications

Completion of an accredited culinary institution program or equivalent degree

Minimum of three (3) years of progressive multi-site experience in the general culinary, hospitality or healthcare foodservice management field

Additional Qualifications (nice to have)

Certification from the American Culinary Federation (or equivalent)

LEAN certification

Physical & Mental Requirements & Working Conditions 

 

Date Created/ Last Updated

July 2024

The above statements are intended to describe the general nature & level of work being performed by persons assigned to this classification.  They are not to be construed as an exhaustive list of duties so assigned. Additional specificity may be provided in assignment or conditions supported by policies, procedures, guidelines, protocols, standards, etc. 

ADDENDUM: Functional Role

The Executive Chef is responsible for the oversight of day-to-day culinary operations of the Health Ministry's (HM) Food & Nutrition Services (FANS) Department.

Successfully coordinates and directs all culinary functions, demand planning for procurement and meal production, quality control/improvement and culinary personnel within the department as assigned.

Responsible for the recruitment, retention and ongoing development of skilled culinary teams Develops and maintains a culinary integrity program in a single campus environment. Trains, develops, and cultivates talent to drive excellence.

The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards.

The Executive Chef coordinates the day-to-day menu planning for patient therapeutic menus as well as non patient retail menus.  The Executive Chef is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems.

The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives.

The Executive Chef will be placed in operations with a Total Managed Volume with $3million plus.

Our Commitment

Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law.