Job Description

The Traveling Executive Chef will provide support for all culinary functions for service operations within the Food & Facilities Management team; including Healthcare, K-12 Schools, Campus and Corporate Services. You will manage and help lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team you will be responsible for: planning and creating menus, purchasing and managing of inventory systems and processes, implementing new culinary programs in conjunction with the unit manager and culinary team and providing leadership support and training of team members.Reporting to the Sr. Regional Executive Chef, the Traveling Executive Chef will direct food production related to Patient & Resident Dining, Retail and Catering Services.

This position requires frequent travel and will be based in Alaska. Relocation assistance available for interested candidates living outside of Alaska.

Responsibilities

• Cover chefs/manager schedule as needed.

• Plans regular and modified menus according to established unit guidelines.

• Implementation and standardization of all culinary systems and procedures: catering, retail menus, garnishing, planning charts, production, puree standardization, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, training & safety, etc. NMS standards will be the benchmark.

• Monitoring, auditing, implementation, and standardization for new menus.

• Will hold managers accountable for timely training and reporting for Food and Physical Safety.

• Holding managers accountable to procurement process and monthly contracted items report.

• Continually seek opportunities to enhance and enlarge NMS’s business by using knowledge of food and current dining trends around retail, catering, and patient services.

• Plans and/or implements and supervises corporate programs, including Room Service on a variety of nutritionally balanced, attractive, and cost-effective meal menus.

• Physically performs a wide variety of high-volume food production and preparation duties.

• Completes various special food orders or items.

• Supports an effective safety program.

• Makes sure all assigned responsibilities comply with applicable regulations or sound business practices.

• Assures a high degree of sanitation is observed in all assigned areas. Ensure safe chemical usage in all assigned areas.

• May complete special assignments including conducting demonstrations, revising procedures, cost reviews, etc.

• May be required to support nutritional needs of response team.

• Other duties that are pertinent to the department or unit’s success also may be assigned.

Qualifications

• High School Diploma or GED equivalent.

• At least two (2) years of formal post-secondary training culinary training.

• Minimum of three (3) years of experience as an Executive Chef in a hospital environment, or Higher Education setting.

• Must possess a ServSafe Manager Certification.

• Menu planning experience and a strong understanding of current culinary trends.

• Strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts.

• Ability to problem-solve and manage projects creatively and effectively.

• A valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under NMS’ vehicle insurance. This includes no DUI convictions in the past five (5) years.

• High level of acuity with the use of technology; Must be highly proficient in using the Microsoft Office Suite applications (Outlook, Teams, Word, Excel, PowerPoint, etc.).

• Must pass a fingerprinting background investigation that complies with The Crime Control Act, Child Care Worker Act and the Indian Child Protection and Family Violence Prevention Act.

• Must be fluent in speaking, reading, and writing English.

Preferred Requirements

• Ability to effectively communicate to multiple audiences and develop strong relationships with customers.

• Working knowledge of healthcare regulatory compliance (Joint Commission/CMS).

• Working knowledge of the National School Lunch Program (NSLP).

• Ability to multitask and proven effectiveness in a high standard driven environment.

• Certified Executive Chef (CEC).

• Proficient computer skills as well as exceptional organizational and customer services skills.

• Demonstrated experience leading and engaging a culinary team and exceptional human resource and supervisory/management skillset.

Skills and Abilities

• Ability to work independently and complete assignments in a timely manner.

• Must be able to perform each of the essential duties listed above with a professional degree of competency.

• Proven success at managing multiple tasks, projects, and subordinates.

• Proficiency in planning and organization in a high volume fast paced kitchen.

• Demonstrated understanding of profit attainment and profit growth.

• Demonstrated positive leadership values by treating all employees with dignity and respect.

• Demonstrated strong ability to lead, build diverse teams and oversee training.

• Personal maturity and poise; the ability to remain composed under pressure, to make sound decisions, and to manage diversity.

• Personal drive and energy — a liking of challenges and opportunities to innovate.

• Working knowledge of general accounting principles.

• Strong communication skills, in both written and verbal forms.

Working Conditions and Physical Requirements

Weather: Indoors; employee is primarily in a controlled, temperate, environment.

Noise level: Work environment is usually moderate to loud.

Description of environment: Professional kitchen environment which will vary based on the location of the facility.

Physical requirements: Employee is required to lift and/or move up to 25 lbs. Frequently to constantly required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift.

Travel: Extensive travel, up to 70% of the time

Competencies

NMS Core Values

Safety guides our behavior.

Honesty and integrity govern our activities.

Commitments made will be fulfilled.

All individuals are treated with dignity and respect.

The environment will be protected and sustained.

Equal Opportunity Employer NANA Regional Corporation, Inc. and its subsidiaries are equal employment opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, gender (including pregnancy, gender-identity and sexual orientation), age, disability, genetic information, veteran protected status or any other characteristic protected by applicable law. NANA grants employment preference to shareholder of NANA, their spouses and descendants to the extent allowed by law.

Accommodation Requests for Job Seekers with a Disability. If you are a job seeker with a disability and require accessibility assistance or an accommodation for any part of the employment process, contact us at recruiting@nana.com or 1-800-478-2000.

Default: Location : Location US-AK-Anchorage

Job ID 2024-12007

Division NMS FFM

Work Type Hybrid

Work Location Anchorage

NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.