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Chef Production Manager

Nutrition Services  
Full Time
AM Shift 
7a -5p

Consistently named best hospital, Lexington Medical Center dedicates itself to providing quality health services that meet the needs of its communities. Ranked #2 in the state and #1 in the Columbia metro area by U.S. News & World Report, Lexington Medical Center is the only hospital named one of the Best Places to Work in South Carolina.

The 557-bed hospital anchors a health care network that includes five community medical centers and employs nearly 8,000 health care professionals. The network includes a cardiovascular program recognized by the American College of Cardiology as South Carolina’s first HeartCARE CenterTM and an accredited Cancer Center of Excellence affiliated with MUSC Hollings Cancer Center for research and education. The network also features an occupational health center, the largest skilled nursing facility in the Carolinas, an Alzheimer’s care center and nearly 80 physician practices.

Job Summary

As a member of the management team, the Head Chef coordinates food service activities to maintain the highest level of quality food production to include appearance, texture, temperature and taste. The Executive Chef is responsible for the training and management of the kitchen personnel and supervising/coordinating all related culinary activities. They will also be responsible for establishing presentation technique and quality standards. The Executive Chef is responsible for schedules, discipline, performance reviews and accountability. They are also responsible for the department budget related to production, small wares, equipment needs, repairs, etc. They will also be responsible for menu development, revenue growth, and creating a culinary experience that is second to none.

Minimum Qualifications

Minimum Education: High School Diploma or Equivalent 
Minimum Years of Experience: 5 Years of experience in food service management
Substitutable Education & Experience (Optional): None
Required Certifications/Licensure: ServSafe certified (will accept certification post-hire within no more than 6 months of hire date)
Required Training: Demonstrated cooking skills;
The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role;
Exceptional skills in meeting production, patient and guest meals, cafeteria, and catering meal demands and schedules;
Demonstrated competence in recipe management;
Experience in fine dining menus and catered events where expectations and service delivery are top priority.

Essential Functions

  • Demonstrates competence to provide developmentally appropriate care/treatment for the following patient population:          
    a. Infant (Birth to 1 year)    
    b. Child (1 year through 12 years)
    c. Adolescent (13 years through 17 years)
    d. Adult (18 years to 65 years)    
    e. Geriatric (over 65 years)
  • Assists in maintaining and improving standards of food preparation and service and works with the patients in any capacity necessary to see that they have diets that are suitable with their likes and dislikes. Provides guidance when needed in any way that may improve patient relations.
  • Adheres to all sanitary regulations governing the handling, preparation, and serving of food.  Supervision of all production employees involved in these activities, with special emphasis on ensuring quality control for modified diets.
  • Reviews physical inventories and checks daily deliveries to ensure that all necessary items are available for use. Works closely with inventory/ordering assistant for necessary items.  Completes food order in absence of inventory/ordering assistant.
  • Assists in planning cafeteria menus and reviews production sheet estimates. Assists in planning at least one theme day per month and other monotony breakers as needed. Ensures that CDC meals are prepared as ordered and to the highest quality standards.
  • Responsible for recruitment, retainment, and engagement of employees.
  • Helps develop Job Descriptions and Policies and Procedures for the production area.
  • Assists with patient menu planning according to patterns established by the director and dietitians.
  • Develops competencies for all production employees and ensures compliance.
  • Checks recipe compliance against specifications and order.
  • Conducts taste and temperature panels at each meal or ensures that someone else does in his absence. Ascertains that no food item of a questionable or substandard nature is served to customers.

Duties & Responsibilities

  • Assists in the standardization of recipes and supervising their use.
  • Assists in handling patient problems as appropriate as they relate to the Nutrition Services Department.
  • Confers with the dietitians and supervisors/managers regarding operating problems in the patient food service area.
  • Orients, schedules, supervises, disciplines, and evaluates production personnel.
  • Responsible for maintenance and cleanliness of the production area. Posts cleaning schedules and completes necessary work orders.
  • Instructs production employees in the use, care, and maintenance of equipment where appropriate.
  • Completes sanitation inspection in production areas at least monthly. 
  • Reviews weekly inspection completed by supervisor. 
  • Responsible for meeting and exceeding Department of Health, DNV, Nutrition department, or other inspections.
  • Maintains safety standards.
  • Ensures that the production staff maintains a high profile and presents themselves as professional team members of the department.
  • Responsible for all catered functions. Supervises and trains caterers to ensure high quality food and service in all functions. Schedules caterers appropriately. Works with departments requesting catered function to plan menu.
  • Provides relief for Nutrition Services supervisors/managers and production staff as necessary.
  • Keeps director well informed.  Attends weekly supervisors/managers meeting.
  • Performs all other duties as assigned by authorized personnel or as required in an emergency, e.g. fire or disaster.
  • Maintenance of an optimistic, professional, career oriented demeanor (positive role model) as leader within your area at Lexington Medical Center. Exemplifies excellent customer relations toward patients, visitors, physicians, and coworkers. 
  • Holds themselves and subordinates accountable for conformity to Service Expectations Policy.

We are committed to offering quality, cost-effective benefits choices for our employees and their families:

  • Day ONE medical, dental and life insurance benefits 
  • Health care and dependent care flexible spending accounts (FSAs)
  • Employees are eligible for enrollment into the 403(b) match plan day one.  LHI matches dollar for dollar up to 6%.
  • Employer paid life insurance – equal to 1x salary
  • Employee may elect supplemental life insurance with low cost premiums up to 3x salary 
  • Adoption assistance
  • LHI provides its full-time employees employer paid short-term disability and long-term disability coverage after 90 days of eligible employment
  • Tuition reimbursement
  • Student loan forgiveness

Equal Opportunity Employer
It is the policy of LMC to provide equal opportunity of employment for all individuals, and to remain compliant with applicable state and federal laws and regulations. LMC strives to provide a discrimination-free environment, and to recruit, select, on-board, and employ all employees without regard to race, color, religion, sex, age, disability, national origin, veteran status, or pregnancy, childbirth, or related medical conditions, including but not limited to, lactation. LMC endeavors to upgrade and promote employees from within the hospital where possible and consistent with the employee’s desires and abilities and the hospital’s needs.

Nearest Major Market: Columbia
Nearest Secondary Market: South Carolina