CORPORATE EXECUTIVE CHEF

Compass Group•Dearborn, MI

2d•$115,000 - $135,000

About The Position

TouchPoint, Support Services, provides customer focused support services. As specialists, we perform services including healthcare housekeeping, management in laundry processing, patient transportation, and food service. TouchPoint is a compilation of the most committed and talented individuals working in the industry today. Our dedication to quality, exceptional customer service, and unequivocal results allow us to provide the best outcomes to our clients.Job SummaryThis position is Based in Detroit metro area Working as a Corporate Executive Chef , you will have the opportunity to access the latest trends in culinary and foodservice management. With our resources and your expertise as an Executive Chef, you will be valued as you go through your day making a difference to our patients and customers. Responsible for 9+ hospitals of various sizes.

Requirements

90% Travel
Bachelor’s Degree in Culinary Arts or Associates degree in Culinary Arts Degree with seven years progressive food service management experience. Extensive experience may be substituted for a degree
Minimum of two years BOH food service management experience in a multi-unit setting required managing $35M +
Minimum of three years P&L experience in management capacity
Expert knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume
Must be hands-on manager
Must be experienced with computers to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
Must be willing to participate in patient/resident satisfaction programs/activities
ServSafe certified required

Nice To Haves

Minimum of three years healthcare experience depending upon formal degree and training, highly desirable
CEC (Certified Executive Chef) preferred

Responsibilities

Develops and implements operational plans and systems to ensure that all contractual obligations are met
Assists in implementing corporate and regional programs based on Company and Regulatory standards
Develops and effectively communicates strategies for improving customer (Patient and Retail) satisfaction
Provides training programs to ensure consistent, high quality food at the facility
Develops Culinary Support Team within Region
Provides on-going training to Regional Directors of Operations in the area of food quality, presentation and purchasing compliance
Assists in roll-out of new products or programs as required
Provides direction to Region Team to assure compliance with all Company purchasing programs and initiatives
Manages budget in a fiscally responsible manner
Develop and support system chefs, executive chefs and culinary teams for the hospitals