Executive Chef at Martha's Vineyard Hospital (MVH) in FALMOUTH, Massachusetts

Job Description:

Martha's Vineyard Hospital is a 25 bed Critical Access Hospital located on beautiful Martha's Vineyard Island, just 7 miles of the coast of Cape Cod Massachusetts. We provide year-round health care support to island residents, as well as a seasonal surge during the summer months. We are a not-for-profit organization affiliated with the Massachusetts General Brigham (MGB) healthcare system. Come join our team and see what it's like to live on a vacation destination island, and support a local community hospital, with the support of a Nationally recognized healthcare system.



Executive Chef


Martha's Vineyard Hospital & Windemere Long Term Care Rehab


The Executive Chef is responsible for acting as a working chef who has daily hands-on production responsibilities for all food served in the hospital while supervising all production employees in the areas of quality, quantity, sanitation, timeliness, and garnishing. The Executive Chef is also responsible for evaluating the training needs of the department, running tailored training programs for all production staff, and following up on the training with verification that the training has met the established needs. This position reports to the Director, Food & Nutrition Services and operates within established organizational and departmental policies and procedures, and has supervisory oversight to the food and nutrition department staff.


• Evaluate training needs and requirements for the department, then create training sessions that will meet the needs of the food handlers. Run both group sessions and one to one training sessions so as to raise the standards and knowledge of the work force. Retest the lessons learnt from the training and reinforce the curriculum.


• Fill in on scheduled shifts as necessary, taking food production staff shifts when gaps form because of vacation, personal or other such leaves.


• Establish and continually monitor specifications for all food products used or served in the hospital. Maintain adequate inventory levels consistent with good food services, patient care and fiscal criteria.


• Develop, implement and continually monitor quality control/quality assurance procedures for Nutrition Services according to professional, legal, accreditation and hospital requirements.


• Establish and maintain pricing procedures for the staff, cafeteria and other applicable special functions in accordance with hospital policy.


• Perform food purchasing and maintain orderly storeroom functions and personnel. Assist in the development and implementation of related policies and procedures.


• Interview, select, train/orient, and assign food preparation staff. Develop standards of performance within organization policy and time frame, and make recommendations for personnel actions.


• Revise and refresh patient menus and review dietary requirements of the institution with clinical staff and other concerned people; revise as necessary considering seasonal, technological and market changes, within the limitations of established policies.


• Plan and order food daily for preparation and processing, as required for the day and/or for future meals considering the operations required, the personnel available, their skills and scheduled flow of work.


• Plan and revise cafeteria menus to take advantage of leftovers when possible. Manage food waste so that losses are brought to a minimum and all discarded food is reported during the weekly leadership meetings.


• Develop and implement policies, procedures and methods for food productions, in consultation with administrative staff, to achieve high quality cost-effective meals.


• Direct maintenance of departmental facilities, equipment, supplies and materials, in a condition to promote efficiency, health, comfort, and safety of patients and staff.


• Maintain department records, reports and files as required.


• Maintain established hospital and departmental policies and procedures, objectives, confidentiality, quality improvement program, compliance, safety, infection control and environmental standards.


• Maintain professional growth and development through attendance at seminars, workshops, conferences or in-services, professional affiliations or journals to stay abreast of current trends in field of expertise.


• Meet annual competency and retraining requirements. Ensure staff meets annual competency and retraining requirements.


• Perform other functions/duties as requested.



Qualifications

EDUCATION AND EXPERIENCE REQUIREMENTS:



• Degree in Culinary Arts, Food Services Management or Advanced academic training preferred.


• Serve Safe Certification Manager, Mass Food Allergy Certification required or within month of hire required


• BLS and Choke Saver training completed 30 days after hiring


• Minimum of five (3-5) years' experience as an Executive Chef or in a Leadership role in the Kitchen setting or similar experience in a higher education operation or hospitality setting required.


• Demonstrated supervisory/leadership, interpersonal, and organizational skills required.