Duke Raleigh Hospital offers the latest in care and technology in a patient-friendly setting. It has been an important part of Duke Health since 1998 and has served Wake County for more than 35 years, employing more than 2,000 team members. The hospital provides 186 inpatient beds and a comprehensive array of services, including the Duke Raleigh Cancer Center, Duke Raleigh Orthopedic and Spine Center, cardiovascular services, neurosciences including the Duke Raleigh Skull Base and Cerebrovascular Center, advanced digestive care, disease management and prevention, wound healing, outpatient imaging, intensive and progressive care, pain clinic, same-day surgery, emergency department and community outreach and education programs
U.S. News & World Report ranked Duke Raleigh Hospital as high performing in orthopaedics and two adult procedures/conditions: Chronic Obstructive Pulmonary Disease (COPD) and lung cancer surgery. #DukeRaleighJobs
This position will focus on the deployment and implementation of innovative food and wellness solutions as well as culinary training for the staff. The chef will utilize innovative solutions to drive patient satisfaction, customer participation, catering sales and retail opportunities. The chef will lead the department in culinary standards, food procurement practices and implementation and execution of all regulatory requirements.
Oversees the purchasing of food, supplies and small wares. Manages inventory, quality and quantity; maintains HACCP & regulatory standards. Manages budget regarding food cost, labor, equipment purchasing and uniforms. Plan menus and forecast portion specifications to satisfy therapeutic nutritional needs in accordance with the recommendations of professional dietary staff, departmental standards and cost and recipe information provided; determine food and supply needs for area; prepare specifications for purchases and order or monitor the requisition of food and supplies; maintain inventory control of food and supplies. Coordinate with hospital support components to arrange for services such as housekeeping, procurement, food preparation, and preparation of facilities, equipment and furniture. Plan, schedule, supervise and participate in the work of assigned areas to ensure proper distribution of assignments. Develops, executes and implements menus and recipes, while using responsible tracking mechanisms to measure inputs and outputs through approved software and internal documentation. Provides standards for food presentation, food measurements and service. Adequately trains staff to perform their daily tasks and understand the necessity of time management through efficient preparation of foods to meet the menu requirements and special food requirement needs where its patient services, catering or retail. Work with dieticians and other health professionals to develop appetizing meals within the constraints of special dietary restrictions and ensure that food is attractively garnished and displayed. Ensure food production quality standards are maintained and amounts are sufficient to meet expected requirements. Maintain and administer standards for foodproduction and food handling, cooking, housekeeping, sanitation, safety, dress code and employee hygiene in compliance with appropriate laws and regulations and policies and procedures. Work with and manage all vendors to meet all established regulatory(local, state and federal) requirements dictated by contractual agreements. Adhere to Duke University Health System cash control policies. Plan and conduct meetings with subordinates to ensure compliance with department practices and policies and to keep employees well informed of current changes and standards. Participate in the training and orientation for new personnel. Prepare operational reports and analyses setting forth progress, adverse trends and appropriate recommendations and conclusions. Develop and recommend policies and procedures related to assigned operations and make recommendations for increased savings, reduced costs and improved services. Work with assistant director and/or director to determine changes in selling prices and menu items as needed; propose new equipment purchases. Manages all areas regarding culinary; physician lounge, catering, retail, coffee shop and off-site area and events. Manage various personnel functions including, but not limited to, hiring, disciplinary actions, grievances, promotions, transfers and vacation schedules. Perform other related duties incidental to the work described herein. The above statements describe the general nature and level of work being performed by individuals assigned to this classification. This is not intended to be an exhaustive list of all responsibilities and duties required of personnel so classified.
Knowledge, Skills and Abilities
Ability to read, write and speak English in order to effectively communicate and interact with internal and external customers. Ability to create, test, scale, follow, read and write recipes. Basic computer skills including Microsoft Office Suite
Work requires communication, analytical and organizational skills generally acquired through completion of a bachelor's degree in hospitality management, food service management, or a related culinary arts degree.
Work requires a minimum of 5 years of progressive culinary management experience in restaurants, catering and/or food production management. OR AN EQUIVALENT COMBINATION OF RELEVANT EDUCATION AND/OR EXPERIENCE
Degrees, Licensures, Certifications
Serve Safe Certification
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Essential Physical Job Functions: Certain jobs at Duke University and Duke University Health System may include essentialjob functions that require specific physical and/or mental abilities. Additional information and provision for requests for reasonable accommodation will be provided by each hiring department.
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