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