As a partner with the Culinary Service Manager, and in collaboration with the Manager of Campus Support and Engagement, this position is co-responsible for leadership and daily operations of Culinary Department (Cafe, Teaching Kitchen, catering and garden) as a business unit and a program under development. Chef is fully responsible for food and for all back-of-the-house leadership and operations. The intent is to develop this small program in a responsive and entrepreneurial way to fulfill the Cone Health brand promise of being right there with you, developing the Culinary Department at MedCenter Greensboro into a warm, engaging and welcoming third space for staff, patients and the greater community, focused on food, cooking, nutrition and education as critical elements connecting health and wellness.

Recruit, hire, train, schedule, supervise back-of-house staff, creating a culture of proprietary interest and engagement that encourages people to bring their unique and best contributions to the culinary program. Serve as MOD for other Culinary Department areas or events as needed

With Advisory Team and other leadership, create financial plans and goals that are realistic AND challenging, with targets specific to sales and operations.

Collaborate to develop, implement, improve and maintain all financial reporting requirements, setting and meeting goals for both financial outcomes and systems implementations.

Monitor, record and document productivity for future planning

Maintain highest standards of compliance with all applicable regulations, to include Guilford County Environmental Health Department, The Joint Commission, Occupational Safety and Health Administration

Develop all food-related aspects of Cafe, Teaching Kitchen and garden as an integral part of CHMCG@DP as a third space for staff, patients and the greater community, focused on food, cooking, nutrition and education as critical elements connecting health and wellness.

Assess the needs/desires of all target market customers and stakeholders and collaborate to develop programs that meet and exceed them

Monitor, document and share a feedback loop of customer and stakeholder experience

In collaboration with stakeholders, develop, produce, maintain and share recipes for scratch-made foods that fold in influences from hyper-local to around the globe with a respect for and acknowledgment of origins. Recipes and menus will fulfill the program mission of connecting food, cooking, nutrition and education with health and wellness, including meeting specialized nutritional needs

Analyze and provide information and/or accurate labeling for all customers, to include:

MedFitness clients

Patients with specific medical and dietary needs

Elders

Customers with particular health concerns

Develop and maintain good relationships and actively participate in the local and regional food scene, attend and participate in professional events and conferences to increase visibility and enhance the effectiveness of the program

Build and maintain positive, constructive relationships and communication with colleagues, vendors, guests, leadership, and the larger community.

Plan, procure, prep, cook and present food for cafe, catering

With CSM and MCS, integrate garden and other local foods into programs and menus, highlighting and celebrating fresh foods

With Marketing Department and MCS, collaborate to create, implement and support effective, integrated marketing and social media programs, community outreach and engagement opportunities

EDUCATION:

Required:

Associate's Degree in relevant field. Will consider equivalent combination of education and experience

Preferred:

Bachelor's Degree in relevant field. Will consider equivalent combination of education and experience

EXPERIENCE:

Required:

minimum 5 years professional kitchen leadership with a focus on fresh, scratch-made foods

leadership of culinary program with overall fiscal responsibility and a proven track record of profitability

event planning and catering

integration of POS/website menu/QR codes

recipe management software

collaborative, entrepreneurial settings

effective FOH operations and of excellent customer service

Preferred:

food business ownership

retail food display

nutritional focus and work with analysis software

foodservice within a healthcare setting

LICENSURE/CERTIFICATION/REGISTRY/LISTING:

Required:

Food Safety Manager certification

Valid Drivers License

Preferred:

Food Safety Instructor/Proctor certification