Lead Chef - Grand Bahama

Essential Functions:

Food Preparation: 

• Sets kitchen priorities, production goals, and schedules and supervises Chefs, Cooks, storekeepers, and dietary assistants. 
• Promotes communication and feedback in the kitchen that leads to productive, safe work. 
• Complies with food safety regulations for production, holding, handling, and labeling.
• Maintains the cleanliness, neatness, and organization of the kitchen and storage areas.
• Ensures that kitchen equipment is in working order, properly maintained, and replaced as needed.

Purchasing and Pricing: 

• Works proactively in coordination with the Department Manager to ensure timely ordering and procurement of food products from vendors/suppliers 
• Maintains professional working and purchasing relationships with food vendors/suppliers. 
• Suggests accurate meal pricing for profitability and margins in the Point of Sale system 
• Ensures timely response and service quality of catered dishes and special functions for the dietary department.
• Coordinates periodic inventory count with the storekeeper (where applicable).

Department Operations & Planning: 

• Ensures that unusable or unsellable food items are recorded, returned or disposed of following established procedure 
• Ensures that department areas (food belt, cafeteria dining, shelves, bins, displays and storage areas) are in clean, orderly condition, meeting standards set by the Quality & Safety Department  
• Leads cafeteria menu/recipe creation and appropriate pricing 
• Liaises with the Dietitian/Nutritionist on therapeutic meal planning and recipe creation for patients 
• Works with Department Manager to set food production, sales, and labor goals 
• Ensures weekly scheduling of shifts and verification of associates' time worked 
• Evaluates kitchen/department operations for future growth and new ideas 

Customer Service: 

• Provides prompt, friendly and courteous service to patients, customers and staff, ensuring assistance and food service in a timely manner 
• Understands and provides information of meal ingredients, preparation and dietary attributes to patients and internal and external customers 

Professional Requirements:

• Effectively supervise through clear, direct, and respectful communications 
• Strive for continuous improvement 
• Report to work on time and as scheduled 
• Wear identification badge while on duty 
• Represent the organization in a positive and professional manner at all times 
• Comply with all organizational policies and standards regarding ethical business practices 
• Communicate the mission, vision, and values of the organization 
• Participate in performance improvement and continuous quality improvement activities 
• Maintain professional attire