Location: Kula, HI
Job Number: 716093 Date posted: 08/09/2018
Description: Plans, organizes, coordinates and directs provision of high-quality cost-effective food services for inpatient, cafeteria and catering operations that meet or exceed The Joint Commission (TJC), regulatory and budget requirements. Directs efforts to improve quality control, financial performance, performance improvement, and service excellence. Uses working knowledge of applicable regulations, laws, techniques, procedures and general principles and practices of the Food Service Department. Supervises assigned staff. Plans, coordinates, and directs provision of food supplies for Medical Center patient feeding, cafeteria and catering services.
Plans and implements menus to ensure high quality, cost effectiveness, and customer acceptance.
Develops, implements, and maintains policies and procedures for area of responsibility.
Standardizes production recipes to ensure consistent quality. Establish presentation techniques and quality standards.
Trains, mentors, coaches, and oversees room service and retail cooks. Provides oversight to ensure staff provide high quality products, efficiently, safely, and adhering to all regulatory requirements.
Ensures cost-effective service delivery through active participation in the development and on-going monitoring of the operating and capital budgets for area of responsibility. Ensures accuracy of cafeteria and catering pricing structures. Manages and oversees purchasing and inventory system.
Continuously strives to improve quality by developing specialty events, restructuring menus, modifying cooking processes, developing new product recipes, and introducing new products.
Continuously improves methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in prescribed manner and to control costs.
Manages quality control program for the food production area. Collaborates with management team to coordinate activities of patient meals, cafeteria and catering services.
Ensures there is effective use of time, people, supplies, safe and attentive work practices.
Manages and resolve department safety and risk management issues.
Develops, implements and maintain a quality kitchen sanitation program that conforms to local health codes, The Joint Commission standards and the department's quality improvement program.
Oversees catering events, including scheduling and coordination of events.
Collaborate with vendors to identify products for patient, cafeteria and catering menus to ensure cost effective and high quality products are negotiated and/or purchased.
Interacts directly with customers (staff, physicians, patients) to determine their satisfaction with food services and recommends/implements changes to improve quality.
Continually strives to seek, plan, and implement new and innovative services and/or products for patient food, cafeteria, and catering services.
Establishes systems and training programs to provide a safe working environment.
Forecast, prepare and monitor budget within approved allocation within area of responsibility.
Hires, trains, supervises, counsels, disciplines, and terminates assigned staff as appropriate.
Communicates goals, objectives, accountabilities, priorities, and authority parameters to assigned staff.
Minimum three (3) years culinary management experience including managing staff.
Minimum six (6) years of food service operations experience.
Bachelor's Degree in Culinary Arts or related field or four (4) years directly related experience.
License, Certification, Registration
Current SERVSAFE certification or successful completion of a sanitation course within the past year.
Strong working knowledge of quantity scratch cooking with emphasis on quality.
Strong working knowledge of retail (cafeteria and catering) foodservice.
Effective working knowledge of the principles of creating recipes for modified diets in the acute-care inpatient setting.
Demonstrated skills in supervisory of cooks in a health care setting preferred.
Certified Executive Chef (CEC) by the American Culinary Federation OR Certified Food Executive (CFE) by the International Food Service Executives Association preferred.
Primary Location: Hawaii,Kula,Kula Hospital
Scheduled Weekly Hours: 40
Workdays: Mon, Tue, Wed, Thu, Fri, Sat, Sun
Working Hours Start: Varies
Working Hours End: Varies
Job Schedule: Full-time
Job Type: Standard
Employee Status: Regular
Employee Group/Union Affiliation: Salaried, Non-Union, Exempt
Job Level: Manager with Direct Reports
Job Category: Nutrition / Food Services
Department: Nutritional Svcs-I/P
Travel: Yes, 5 % of the Time
Kaiser Permanente is an equal opportunity employer committed to a diverse and inclusive workforce. Applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy), age, sexual orientation, national origin, marital status, parental status, ancestry, disability, gender identity, veteran status, genetic information, other distinguishing characteristics of diversity and inclusion, or any other protected status.
External hires must pass a background check/drug screen. Qualified applicants with arrest and/or conviction records will be considered for employment in a manner consistent with federal and state laws, as well as applicable local ordinances, including but not limited to the San Francisco and Los Angeles Fair Chance Ordinances.
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About Dietitians & Nutrition Services Careers
Whether you're supporting the health of our members, employees, or communities, the work you do supports our proactive approach to health. Opportunities exist in outpatient and inpatient care, health education, menu planning, food preparation, and more. In many of these roles, you may find yourself counseling members and community groups on their nutritional practices and educating them on how the right diet can help prevent disease and promote health.