All the benefits and perks you need for you and your family:

-          Career Development

-          Whole Person Wellbeing Resources

-          Mental Health Resources and Support

Our promise to you:

Joining Texas Health Huguley - AdventHealth is about being part of something bigger. It’s about belonging to a community that believes in the wholeness of each person, and serves to uplift others in body, mind and spirit. Texas Health Huguley - AdventHealth is a place where you can thrive professionally, and grow spiritually, by Extending the Healing Ministry of Christ. Where you will be valued for who you are and the unique experiences you bring to our purpose-minded team. All while understanding that together we are even better.

Texas Health Huguley- operates as a joint venture between Texas Health Resources and AdventHealth.

 

Schedule: Full Time

Shift: Days – Hours will vary

Location: 11801 South Fwy, Burleson, TX 76028

The community you’ll be caring for:

• Our care for patients extend to the spiritual level by praying with patients and families and providing on call, 24 hours, 7 days a week Chaplains for spiritual support.

• Award winning facility and departments including “Great Place to Work” by Becker’s Hospital Review and Gallup.
• Work with the latest technology and top experts including “Daisy Award” recipients while on our journey to Magnet status and Pathways designated.

·       Designated Emergency Center of Excellence recognizing our facility as a high-performing emergency department

• Located about 10 minutes from downtown Fort Worth and near TCU in the award-winning school district, Burleson ISD which also provides a low-cost of living.  

 

The role you’ll contribute:

Under the supervision of the Food Service Director, the Executive Chef Manager functions in a management capacity to plan, direct, and evaluate the purchase, production, presentation and pricing of food and services for patient meal service, retail food locations, and catering.   The Executive Chef Manager will ensure that the standards of safety, nutritional value, quality and performance are maintained and advanced.  Responsible for recipe, menu and concept development within established departmental guidelines.  Responsible for inventory management.  Ensures conformance with The Joint Commission, state and local regulations as well as compliance with all HACCP, department, FHMMC and AHS policies and procedures.

 

This position has primary responsibility for the direction and development of culinary staff and inventory positions.  Assures that food production employees are properly trained and supported in order to accomplish their job routines.  Conducts ongoing culinary education in all aspects of food and cooking.  Develops and evaluates staffing levels for current and forecasted needs.  Organizes food production staff in order to ensure a cost-efficient operation

 

The value you’ll bring to the team:

·       Oversees all production of food for patient meal service, retail food locations, and catering by regularly interacting with staff and checking preparation and serving areas for quality, presentation, sanitation area.  Must utilize small batch cooking and standard recipes.

·       Routinely checks food for quality, taste, appearance, and freshness and takes corrective action when needed.

·       Oversees training of cooks, inventory control and food service workers in the proper preparation and techniques to assure that quality and quantity standards are met

·       Utilizes cooking knowledge and experience to ensure that preparation and cooking times set to meet production schedules. Checks food production in progress by tasting prepared items, evaluating presentation and HACCP procedures.

·       Maintains and oversees the use of current, standardized recipes, coordinates production accordance with the amount of products to purchase, and controls costs.

·       Setup/Maintenance of standardized recipes into electronic format for all recipes used with correct ingredients, proper nutritional specifications, and service standards.

·       Determines quantities of products needed for production and communicates daily with staff, personnel to place orders for meat, dairy and produce to ensure freshness and avoid spoilage utilizing Culinary Production Records.

·       Oversees ordering and inventory of all food items and supplies to meet demand

·       Follow-up on preparation and production work in progress for catering activities to ensure presentation, prompt service and break down.

·       Promotes our FANS mission approach to healthy cooking/eating throughout various seminars and/or cooking demoes within the community.

·       Provides leadership and guidance while making daily rounds to assure that personnel are performing required duties.

·       Works as liaison and serves on committees within Department, with families and customers, internal and external departments and or various government agencies.

·       Maintains internal communication logs, facilitates, and encourages open team communication; takes ownership for sharing information with staff

·       Conducts all departmental in-services as scheduled, actively plans and contributes to the department activities.

·       Supervises all staff by assigning work, training, coaching, evaluation performance, progressive discipline and recommending termination as is appropriate.

·       Assists with the screening, interviewing, and selection of new staff members.

·       Fill in any positions when required due to staffing shortages, working mornings, nights, weekends and holidays as needed

·       Responsible for communicating with and growing team members to develop an engaged, tenured team

·       Research new menu concepts, tests recipes, and introduces new menu options to patient meal service, retail food locations, and catering services to meet current customer trends and patient needs

·       Recommends changes in policies and procedures for a more efficient and economical operation.

·       Maintains assigned components of the departmental computer system relevant to the food area.

·       Prepare operational reports and analyses setting forth progress, adverse trends and appropriate recommendations and conclusion, develop and recommend policies and procedures related to assigned operations, make recommendations for increased savings, reduced costs and improved services, determine changes in selling prices and menu items as needed, propose new equipment purchase.

·       Ensures that food and labor costs are within budgetary guidelines.

·       Other duties as assigned

The expertise and experiences you’ll need to succeed:

Minimum qualifications:

Associates Degree Minimum 5 years executive chef or food service management experience in a large, high-volume operation required. 

Driver’s License required.

Current Serve Safe or other food safety or HACCP certification upon 90 days of hire.

This facility is an equal opportunity employer and complies with federal, state and local anti-discrimination laws, regulations and ordinances. The salary range reflects the anticipated base pay range for this position. Individual compensation is determined based on skills, experience and other relevant factors within this pay range. The minimums and maximums for each position may vary based on geographical location.

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