Primary City/State:

Phoenix, Arizona

Department Name:

Culinary & Nutrition-Hosp

Work Shift:

Varied

Job Category:

Facilities, Environmental Services, and Culinary

University Medical Center Phoenix Banner - University Medical Center Phoenix is a nationally recognized academic medical center. The world-class hospital is focused on coordinated clinical care, expanded research activities and nurturing future generations of highly trained medical professionals. Our commitment to nursing excellence has enabled us to achieve Magnet™ recognition by the American Nurses Credentialing Center. The Phoenix campus, long known for excellent patient care, has over 730 licensed beds, a number of unique specialty units and is the new home for medical discoveries, thanks to our collaboration with the University of Arizona College of Medicine - Phoenix. Additionally, the campus responsibilities include fully integrated multi-specialty and sub-specialty clinics, and with a new $400 million campus investment, a new patient tower and 2 new clinic buildings will be built.

POSITION SUMMARY
This position is responsible for menu and recipe design, food production, all upscale catering (at a 4-star level when required), aesthetic appearance of food, quality, presentation and specifications of all food ordered, and leadership of all appropriate culinary staff to make the hospital’s culinary program function at a superior level.

CORE FUNCTIONS
1. Provides professional culinary advice/expertise for all activities associated with the production of food in the department. This position trains, develops and coordinates culinary activities for all production staff.

2. Plans (in concert with the Department Head) all new retail concepts in the department. Designs retail menus and produces reports to support all retail activity to achieve maximum revenue.

3. Establishes quality control standards in the food production area. Determines ingredients, standardizes and scales recipes and approves final preparation of each menu item. Recommends department standard operating procedures in terms of purchasing and inventory management and for meeting all regulatory agency requirements.

4. Provides direction for all personnel activities in the production areas including hiring, selection, orientation, training, and culinary skill development. Responsible for coaching, documentation of training, competencies, assessments/evaluations and discipline. Provides proper training on all necessary equipment (including documentation) with a strong emphasis on safety.

5. Researches, collects and produces data to justify current retail and patient menu decisions including retail revenue and expense information, FTE requirements and projects operations budgets for future years. Must be able to demonstrate a detailed knowledge of recipe costing and pricing along with recipe margin menu mix decisions.

6. Responsible for sanitary practices and methods in the production area and for quality standards including portion/temperature/waste control and the departments HACCP system.

7. Researches, develops specifications, and instructs staff on recipe production to meet budget. Prescribes ingredients plus handling and storage routines for all food produced in the department.

8. Interacts with all varieties of customers including physicians, facility leadership, culinary and hospital staff, volunteers and visitors to satisfy their needs and resolve customer concerns, using all of the Banner Behaviors. Works independently under the general direction of the Department Head utilizing specialized knowledge and skill to provide high quality catering and retail food services. Responsible for the supervision of staff, operations and financial control of specific areas of the Food Service/Culinary Department ensuring cost effective and efficient operations.

MINIMUM QUALIFICATIONS
Requires skills, knowledge and ability normally obtained from the completion of a four (or more) year Professional Chef training and apprenticeship program and/or a Bachelors degree in Food Service Management or related field.

Must have a current ServSafe certificate for food safety, handling, ordering, production, and serving, and/or a current managerial food certification approved and recognized by the Conference for Food Protection and certified food manager license from the appropriate county Environmental Health Division.

Three years of work experience in a combination of the following: As a Sous Chef, Baker, quantity hot food production cook, Kitchen Manager and/or large scale catering food production and service. Must be able to organize, lead and direct work teams and demonstrate effective communication and team building skills. Must be able to effectively problem solve with staff, physicians, families, and patients. Must be proficient in menu design for retail, catering, and gourmet dining and in up-scale catering and be able to design, organize and produce gourmet meals in a minimal time-frame single-handedly. Continued training and education in current food and nutrition for updated knowledge.

Must be able to use common office software efficiently including Excel spreadsheets. Must effectively work with the electronic medical record and its applications as needed.

PREFERRED QUALIFICATIONS

Experience in healthcare. Experience with Infogenesis and CBORD applications. Bilingual skills in Spanish/ English are a plus.
Additional related education and/or experience preferred.

EOE/Female/Minority/Disability/Veterans

Our organization supports a drug-free work environment.

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