POSITION DESCRIPTION / PERFORMANCE EVALUATION

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1 POSITION DESCRIPTION / PERFORMANCE EVALUATION Job Title: Executive Chef/Head Trainer Reports To: Operations Manager Team Number: 8420 Salary Grade: F Total Number Supervised: 1+ Exempt Nonexempt FTE: Title of Positions Supervised: Training Program Coordinator Culinary Students JOB SUMMARY: Responsible for the Food Services Training Program of the Food Services Division. Position is a working chef and is responsible for all catering and contract food production and presentation. Works with the Enterpises Career and Development Division to ensure training needs meet program and outcome goals and requirements. Responsible for creating a safe, busy, and positive learning environment in the kitchen. Works with Food Services staff and students to meet production needs, and ensure context is given each time a task is assigned. Works to place graduates in paid positions and internships in the community. MINIMUM REQUIREMENTS-EDUCATION AND CREDENTIALS: High School Diploma Professional food service training preferred. Associates Degree preferred. Certified Executive Chef preferred. MINIMUM REQUIREMENTS-EXPERIENCE AND SKILLS: 6 years high volume, quality food production as chef in café, cafeteria and catering environments. Minimum 3 years experience providing food service training. Knowledge of kitchen equipment operation. Ability to read, write, speak and understand English in order to understand and follow written and verbal instructions, product and equipment operation procedures and safety information Valid Driver's License with clear MVR that complies with AspenPointe insurance requirements Knowledge of Health Department standards Excellent customer service skills Experience in Food Service Quality Assurance Computer Literate in Word/Excel software ================================================================================== I have received, read and understand the Position Description/Performance Evaluation. Name/Signature ================================================================================== - 1 -

2 WORKING CONDITIONS CHECK APPROPRIATE BOX FOR EACH OF THE FOLLOWING ITEMS TO BEST DESCRIBE THE EXTENT OF THE SPECIFIC ACTIVITY PERFORMED BY THE STAFF MEMBER IN THIS POSITION. PHYSICAL DEMANDS On-the-job time is spent in the following physical activities Show the amount of time by checking the appropriate boxes below. Stand: Walk: Sit: Talk or hear: Use hands to finger, handle or feel: Push/Pull: Stoop, kneel, crouch or crawl: Reach with hands and arms: Taste or smell: Amount of Time None up to 1/3 1/3 to 2/3 More than 2/3 This job requires that weight be lifted or force be exerted. Show how much and how often by checking the appropriate boxes below. Up to 10 pounds: Up to 25 pounds: Up to 50 pounds: Up to 100 pounds: More than 100 pounds: Amount of Time None up to 1/3 1/3 to 2/3 More than 2/3 ENVIRONMENT This job requires exposure to the following environmental conditions. Show the amount of time by checking the appropriate boxes below. High risk for Communicable disease (excluding common ailments): Fumes or airborne particles: Toxic or caustic chemicals: Outdoor weather conditions: Risk of electrical shock: The typical noise level for the work environment is: Check all that apply. Very Quiet Loud Noise Quiet Very Loud Noise Moderate Noise Hearing: Amount of Time None up to 1/3 1/3 to 2/3 More than 2/3 Ability to hear alarms on equipment Ability to hear patient call Ability to hear instructions from physician/department staff This job has special vision requirements. Check all that apply. Close Vision (corrected clear vision at 20 inches or less) Distance Vision (corrected clear vision at 20 feet or more) Color Vision (ability to identify and distinguish colors) Peripheral Vision (ability to observe an area that can be seen up and down or to the left and right while eyes are fixed on a given point) Depth Perception (three-dimensional vision; ability to judge distances and spatial relationships) Ability to Adjust Focus (ability to adjust eye to bring an object into sharp focus) No Special Vision Requirements Specific demands not listed elsewhere, such as: CPR Positioning Seclusion and Restraint Provision of Care Other Other Other REPETITIVE MOTION ACTIONS Number of Hours Repetitive use of foot control Repetitive use of hands Grasping: simple/light Grasping: firm/heavy Fine Dexterity DRIVING (Anytime the use of a vehicle (personal vehicle or ASPEN POINT vehicle) is necessary for the completion of regular job duties, including traveling between facilities for any business reason) 1 Essential to job function ASPEN POINT vehicle 2 May need to drive for job Personal vehicle 3 Not required -2-

3 DUTIES AND RESPONSIBILITIES E = Consistently Exceeds Performance Standard M = Fully Meets Performance Standard NI = Needs Improvement Please provide brief comments to explain ratings of E and NI. Demonstrates Competency in the Following Areas (JOB RESPONSIBILITIES): E M NI 1. Provides overall management of the food services training program to include staff, production, and costs. 2. Oversees work of assigned staff and resolves issues. Supervises staff to include mentoring, training, performance monitoring, coaching, and performance counseling. Ensures employees meet operational requirements and perform duties in a safe, efficient manner. Holds staff accountable for expected operational and training duties. 3. Participates in the budget process and adheres to the division budget at all times. 4. Manages the food service training program while meeting program goals and outcomes. Provides training and skills assessment to students. May assist Career and Development Department with curriculum development. 5. Works with students to meet production needs, and ensure context is given each time a task is assigned. Creates a safe, busy, and positive learning environment in the kitchen. 6. Provides timely feedback to the Career & Development Department on the students' strengths and weaknesses as they progress through the program. 7. Oversees and contributes to the production and staging of catered and contract meals to ensure timeliness, accuracy, safety, and quality. 8. Ensures the facility is clean in accordance with Health Department standards. 9. Ensures all food preparation is performed in accordance with Health Department standards. Ensures quality of food meets company standards 10. Demonstrates professional culinary techniques and methods as well as projects a professional attitude and manner at all times. -3-

4 Demonstrates Competency in the Following Areas (JOB RESPONSIBILITIES): E M NI 11. Keeps Operations Manager advised of any quality, safety, performance, or other concerns in a timely manner. 12. Attends all required job specific trainings and agency/community meetings as designated 13. Participates in performance improvement by reporting opportunities or improvement to supervisor, and participating in monitoring and evaluation process for department and reporting variances from policy/procedure. 14. Uses available resources efficiently. Seeks assistance or direction when uncertain or unfamiliar with operations or procedures. 15. Reports to work as scheduled. Consistently arrives on time. Gives proper notification of requested time off in accordance with policy and procedure. 16. Consistently establishes and maintains professional boundaries and contact with clients. 17. Is sensitive to cultural and ethnic differences in the workplace. 18. Willingly accepts and performs all other duties as assigned

5 Core Customer Service Competencies (REPEAT): E M NI Respectful Consistently interacts with internal and external clients/customers, other employees with professionalism, respect and dignity even in difficult situations. Takes initiative to correct problems or concerns, instituting temporary measures if necessary while seeking permanent solutions within scope of authority. Properly and consistently maintains confidentiality. Maintains high ethical standards in the performance of duties and interaction with internal and external clients/customers and other employees. Safeguards organizational property and equipment and uses assigned property and equipment in a manner that promotes timely customer service. Demonstrates professional and cooperative support of other staff members regardless of position or department. Engaged Contributes to team tasks and endeavors with enthusiasm. Sets example of excellent customer service for others. Takes reasonable risks and ownership of results. Prepared Demonstrates commitment to understanding internal and external client/customer expectations and consistently meets or exceeds those expectations. Understands the organization s mission and goals. Knows own role in support of the mission. Writes effectively and ensures all written communications are appropriate for intended audience, error-free and convey the message desired. Expedient Consistently responds to internal and external client/customer needs and concerns with a sense of urgency. Verbal/Written Communications: Always communicates in a professional and timely manner. Answers phone calls promptly. Returns all phone calls within a reasonable timeframe. Leaves clear and concise voice messages. Acknowledges s in a timely manner. Takes care when addressing messages and utilizes Reply All only when necessary and appropriate. -5-

6 Core Customer Service Competencies (REPEAT): E M NI Thoughtful Demonstrates effective, customer-focused communication skills including, but not limited to: active listening, making eye contact, asking questions to promote understanding, positive body language, and greeting people by name when possible. Acknowledges excellent customer services in other employees. For Supervisory Staff: Trains, mentors and monitors staff on effective customer service skills and practices. Addresses and corrects deficiencies, acknowledges excellence. For Supervisory Staff: Ensures behaviors and practices support and accept diversity. Promotes workplace free of harassment and discrimination. Total Points Use this space for optional comments on any of the above rated Core Competencies. -6-

7 PERFORMANCE EVALUATION SUMMARY STAFF MEMBER NAME: EVALUATION PERIOD: to Overall Performance Evaluation Rating: = Total Points Total No. of Factors Rated Overall Average Overall Average: exceeds standards meets standards needs improvement Note: an overall score of requires a performance improvement plan. See below Supervisor s Performance Improvement Plan (if applicable): Staff Member s Comments (optional): Staff Member Signature My signature denotes the evaluation has been reviewed and discussed with me, not that I necessarily agree or disagree with the content. Supervisor Signature Senior Management Signature (Director, VP, SVP) -7-

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