CORE VALUE COMMITMENT:

In common mission, our teams work together with our patients at the center. We strive to continuously improve. We value one another’s diversity of talent, experience, and perspective. We each contribute to something bigger than ourselves while promoting integrity, belonging, and collaboration.

JOB SUMMARY:

The Culinary Chef/Kitchen Manager is responsible for developing and maintain the food program by efficiently providing a high standard of customer service to all employees. This job ensures an enjoyable dining experience for our staff by providing prompt service, clean and sterile eating area, and a well-stocked, clean, friendly, and comfortable environment.

ESSENTIAL JOB FUNCTIONS:

• Responsible for selection, training, department orientation, development, and performance evaluation of all culinary team employees.
• Direct and coordinate daily operations of kitchen and dining room by ensuring adherence to established workflows, sanitation/documentation requirements/standards, and customer services expectations.
• Ensure and/or maintain the safety and cleanliness of all food preparation, service, and work areas, tools, and facilities.
• Monitor demand and, as needed, reallocate resources, and/or implement new procedures or workflows.
• Plan and ensure execution of food production, menu planning, and ordering to ensure adequate food/beverage supply for the dining room, Agora café, and the coffee program.
• Responsible for the maintenance and PM scheduling of all of the kitchen equipment.

KNOWLEDGE, SKILLS & ABILITIES:

• Knowledge of food safety and sanitation standards and practices.
• Knowledge of food handling, preparation, and cooking procedures/techniques.
• Skill in managing and training staff.
• Skill in inventory management.
• Skill in communicating in a professional manner, both verbally and in writing.
• Skill in planning, organizing, time management.
• Skill in using a computer and a variety of software, Word, Excel, Access, and Outlook.
• Skill in managing multiple priorities and problem solving.
• Ability to translate general administrative guidelines into specific action.
• Ability to work independently and in a team environment.
• Ability to be a good representative of Think.

EDUCATION & EXPERIENCE:

Highschool Diploma or GED required. A minimum of three (3) years of experience in a culinary setting/food service setting as well as a minimum two (2) years of experience managing a food service program required. Minimum of one (1) year of supervisory experience required. Associates degree in culinary arts or culinary school training preferred.

WORKING CONDITIONS AND PHYSICAL EFFORT:

• This role operates in a healthcare setting. This position requires frequent standing and walking work.

Must be able to:

• Stand 60% or longer of an 8-hour workday.
• Walk 30% or longer of an 8-hour workday.
• Sit 10% of an 8-hour workday.
• Requires ability to lift up to 25 pounds regularly.
• Requires employee to: bend, squat, kneel and reach above shoulder level occasionally and twist occasionally.
• Requires repetitive use of hands for: simple grasping, fine manipulation, computer use.
• Requires all sensory skills (speech, vision, smell, touch, and hearing) corrected to near normal range.

NOTE: The information above is a reflection of the general nature of job duties. From time to time, additional duties may be assigned.

Think is an Equal Opportunity Employer