ABM (NYSE: ABM) is a leading provider of facility solutions with revenues of approximately $6.4 billion and over 130,000 employees in 300+ offices deployed throughout the United States and various international locations. ABM’s comprehensive capabilities include electrical & lighting, energy solutions, facilities engineering, HVAC & mechanical, janitorial, landscape & turf, mission critical solutions and parking, provided through stand-alone or integrated solutions. Founded in 1909, ABM provides custom facility solutions in urban, suburban and rural areas to properties of all sizes — from schools and commercial buildings to hospitals, data centers, manufacturing plants and airports.

Job Title

Chef

Education

Associate Degree

Career Level

Experienced (Non-Manager)

Category

Operations

Job Type/ FLSA Status

Salaried Exempt

Travel Required

None

Shift Type

Job Description

Responsible for the management of the food preparation for patient/resident, retail, and catering service(s).  Provide leadership for the planning, training, review, and evaluation of all food production activities of the Food and Nutrition/Dining Services Department, consistent with ABM Healthcare Support Services standard operating procedures.

Essential Duties:

• Gives direction to and works cooperatively with the Retail Services team, ABM Healthcare Support Food and Nutrition/Dining Services Management Team and Regional Directors of Operations.
• Knows who all their customers are and initiates and maintains positive relationships with them; always promotes a customer service mindset with both internal and external customers.  Respond to all requests from the customer with a can-do attitude.  Follows up on requests with a sense of urgency.
• Initiates and maintains positive relationships with peers and associates to build a strong team.
• Develops, facilitates, and monitors the process for customer service improvement initiatives and suggest new methods that lead to better service.
• Completes all required ABM Healthcare Support Services weekly and monthly reports in a timely manner; presenting information to be submitted in a neat and professional format.
• Monitors training programs to ensure compliance and completion within given time frames; conducts in-service training as required.
• Follows Universal Precautions/Infection Control Procedures.
• Demonstrates understanding of HIPPA Privacy Act; maintains confidentiality of patient/resident information.
• Can assume department responsibility in the absence of the director.
• Leads and/or actively participates in customer service improvement initiatives and suggest new methods that lead to better service.
• Develops/coaches department associates to ensure fullest potential is reached by providing feedback, suggesting ways for them to improve skills, or build relations with peers, facility staff, patients/residents and customers.
• Promotes and drives departmental TQM/Customer Service initiatives; makes rounds in all food operations, including dining room, coffee shop and on patient/resident units to meet with customers and patients/residents to exhibit care, and to assess if their meal expectations are being met.
• Proactively reports pertinent feedback to Food and Nutrition/Dining Services Director in a timely manner.
• Ensures that all ABM Healthcare Support production systems are in place; implements and maintains department policies and procedures to ensure programs meet goals within a clean and safe environment for patient/resident, retail, and catering services.
• Directs staff on the proper use of all supplies/equipment within the kitchen; notifies maintenance of any equipment in need of repair and/or works with outside contractor; take corrective action, as needed, until equipment operable.
• Conducts regular department meetings.
• Responsible for ordering of food, supplies, and equipment, as needed, staying within the budget.  Ensures stock is rotated and all storage areas are kept clean and organized.
• Monitors production, sanitation, and safety; identifies problems and directs staff to take corrective action to resolve and prevent future occurrences.
• Develops and implements cleaning schedules, completes sanitation inspections, and develops reports for Food and Nutrition/Dining Services Director.
• Ensures temperature records are maintained per policy and procedure for food, coolers/freezers, dish machine and pot and pan sanitizing solution log.
• Develops the production staff schedules within a budgeted master schedule.  Monitors staffing daily, ensuring all positions are filled; moves staff/adjusts schedules as needed to maintain service.
• Demonstrates ability to complete all cook/prep positions job tasks and work in absence of staff to maintain services, if needed.
• Assists with hiring and training new associates – interviews candidates for production positions, ensures new associates are instructed on how to prepare food using recipes and production records, and how to safely operate and clean equipment; complete evaluations per procedures as noted in employee personnel manual.
• Develops production records to control and monitor food usage; assigns daily work assignments to meet food production needs of department and facility.
• Ensures food preparation is completed according to menu and diet specifications that are consistent with diet restrictions.  Ensures that standardized recipes and safe food handling practices are followed.
• Takes proactive measures to have production staff minimizes waste.
• Visually inspects and tastes all food products; assists in preparation of foods, as needed, and ensures quality food for all areas.
• Ensures meal service is provided at designated times in all service areas.
• Monitors tray assembly to ensure proper food handling, and that food safety measures remain in place throughout service, and that food temperatures, portioning and placement of items on plates/trays with garnish are appropriate.
• Ensures all opened/leftover food is stored properly (covered, labeled, and dated).
• Develops and prepares menus for special events and celebrations; able to develop recipes and/or prepare foods without recipes for special functions.
• Assists with production for all catered functions.  Demonstrates ability to do display cooking and proactively trains others to do so.
• Participates and assists in budgeting for the cost of food, supplies, and capital equipment.
• Ensures production area department and annual facility training programs are completed within given time frames; conducts in-service training with production team as assigned or as needed.
• Performs other duties as assigned or requested.
   

Minimum Requirements

• Associates Degree in Culinary Arts.
• Certified graduate degree from culinary school program, Associates Degree in Food Service or related work experience preferred.
• Three to five years related work experience in a healthcare or restaurant environment.
• Completion of ServSafe® Sanitation Certification Course as required.
• Able to accurately review and process data and attend to detail.
• Good communication skills both written and verbal.
• Works in a team environment interacting with a variety of departments.
• Proven knowledge of MS Office including outlook, word, excel and PowerPoint.