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Eskenazi Health

Executive Sous Chef - Manager

Indianapolis

FULL TIME

September 18, 2024

Eskenazi Health serves as the public hospital division of the Health & Hospital Corporation of Marion County. Physicians provide a comprehensive range of primary and specialty care services at the 333-bed hospital and outpatient facilities both on and off of the Eskenazi Health downtown campus including at a network of Eskenazi Health Center sites located throughout Indianapolis.
Job Role Summary
Under the direction of the Director of Culinary and Executive Chef and the Director of Dining and Community Feeding, the Executive Sous Chef - Manager is the administrative manager of the food production or retail components of the Department of Food and Nutrition. This position is responsible for the operational oversight of the production cooks, supervisors and sous chefs associated with production and procurement of food and supplies within retail operations, in addition to monitoring the financial aspects of the associated food and labor to stay within the financial constraints of the operational budget. The Executive Sous Chef - Manager coordinates services with the System Administrator to ensure the electronic database is maintained in the menu management software.
Essential Functions and Responsibilities

Maintains accurate database information electronically in menu management system in order to accurately plan and forecast menu cycles, maintain perpetual inventories, route orders to various vendors, and control food and supply related costs.
Creates and maintains electronic inventory templates in order to meet facility demands while controlling budgeted supplies
Supervises the workflow of assigned production personnel and assures staffing levels are appropriate and/or that staff are re-assigned in accordance with daily census, departmental budget, or present meal volume; prepares budget requests for personnel in accordance with departmental needs
Responsible for the procurement of food and supplies from approved vendors for retail operations menus and recipes, and for directing the inventory control of food and supplies; takes primary responsibility for maintaining food budgets and works with leadership to define food budget annually.
Responsible for new recipe and menu development including training employees; monitors customer acceptability and provides feedback on a continual basis.
Tracks employee attendance; screens and selects new candidates; issues progressive discipline; rounds for outcomes with assigned personnel; develops competency assessments; completes annual evaluation of staff; performs other tasks related to personnel management
Responsible for the oversight of Eskenazi Health Catering.
Understands and is accountable for maintaining safe food handling standards outlined by the Indiana State Department of Health and Joint Commission in conjunction with department-specific policies and procedures; adheres to departmental hygiene and dress-code standards in order to provide safe food to vulnerable populations, customers, and guests. Develops programs related to safe food handling, sanitation management, and chemical safety per organizational and state requirements
Performs service-level audits to assure productivity standards are achieved and provides immediate corrective actions to remedy outstanding issues; prepares reports and strategizes opportunities for process improvement
Embodies excellent customer service by upholding a professional attitude as a representative of the department when interacting with guests, visitors, patients, and employees; upholds a culture of teamwork and accountability and serves as a model to others
May collaborate to plan menus that meet customer and patient needs and assists in troubleshooting issues that arise with menu management software to ensure that all operations function appropriately
May collaborate with internal managers and registered dietitians to plan menus that meet operational needs
Follows standardized recipes in accordance with menu cycles, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets.
May coordinate service and delivery of food and/or supplies to external and internal consumers including: inpatient room service, outpatient care areas, retail dining locations, Sandra Eskenazi Mental Health locations, Meals on Wheels, bulk meal programs, and community feeding programs.
Develops programs, , related to safe food handling, production, sanitation management, and chemical safety per organizational and state requirements

Job Requirements

Associates degree in Culinary Arts, Hospitality, Restaurant Management or a related field preferred. Experience will be considered in lieu of specific degree.
Completion of an accredited Certified Dietary Management training program, CEC (Certified Executive Chef) certification, or Certified Sous Chef credential or must obtain certification within 18 months of employment if working over production.
A minimum of seven years of experience in a commercial kitchen, supervisory capacity in hospitality/customer service or institutional setting (healthcare preferred) and five years in a management role.
Serve Safe certification through the National Restaurant Association required at time of hire or must be obtained within six months of employment

Knowledge, Skills & Abilities

Knowledge of safe food handling and food-related equipment usage
Ability to establish/maintain effective working relationships with members of multidisciplinary teams including patients
Effective planning, time management, analytical and problem-solving skills
Ability to maintain productivity standards and practices
Excellent written and verbal communication skills in dealing with diverse patient populations and health care team members
General knowledge of nutrient analysis, word processing, spreadsheet software and other computer programs as required for financial planning, report preparation, recipe and menu development and departmental related projects
Knowledge of Occupational Safety & Health administration (OSHA), The Joint Commission standards (JCAHO), Centers for Medicare and Medicaid Services (CMS), Federally Qualified Health Centers (FQHC), and Indiana State Department of Health regulations as it relates to nutrition care, patient education and safety
Demonstrates leadership and administrative skills
Ability to follow infection control policies and procedures
Ability to follow all Food and Nutrition Services policies and procedures

Job Type: Full-time
Shift:

Day shift

Work Location: In person

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