At Employer we believe that Quality of Daily Life contributes to the progress of individuals and the performance of organizations. Employer designs, manages and delivers comprehensive service solutions through On-site Service Solutions and Motivation Solutions to create an outstanding experience for the people we serve.
Employer is currently seeking an experienced General Manager/Executive Chef Manager in food services to join our team at St. Mary's Good Samaritan Hospital, an award winning 25 bed Critical Care Hospital in the beautiful Oconee / Reynolds Plantation area in Greensboro, GA. In this highly visible role, you will direct and participate in all of the daily food operations for patient feeding using Chef's Select patient program, Catering and high end cafeteria / restaurant with 45 seating indoor and outdoor seating area as well. Responsibilities will include: overseeing overall food and service operations, working with unit financials, some HR functions, direct customer interaction, management of a Employer Production Manager (Sous Chef) and up to 15 non-union hourly associates. This position will be responsible to ensure the highest level of client satisfaction through exceptional food and service.
Additional Job Responsibilities include:
The ideal candidate will have at least 3 years lead food service management / Chef experience, computer literacy, a strong working knowledge of food safety and sanitation guidelines, the ability to manage multiple priorities, as well as excellent communication, leadership and customer service skills. Prior experience in a health-care, country club or hotel environment with the ability to stay current with the latest culinary trends is preferred. Click here to learn more about Employer Health Care
Directs all contract management service operations at a single account/unit. Plans and supervises special functions. Maintains cash control and payroll records. Hires and trains unit personnel. Maintains customer satisfaction and good public relations. Manages through managers and is accountable for the contract. Senior-most person assigned to a one client account
Key Duties- Provides team leadership & training- Controls unit financials- Directs daily food operations for quality & safety standards- Supervises day to day activities - Delegates authority- Assigns & prioritizes activities- Monitors operating standards- Establishes a safe work environment10: Support workplace inclusion activities
C/S: Culinary focus with ADMIN responsibilities. Limited menu, basic program
Qualifications & Requirements
Basic Education Requirement - Associate's Degree
Basic Management Experience - 2 years
Basic Functional Experience - 2 years Employer is an EEO/AA/Minority/Female/Disability/Veteran employer.read more