Executive Chef (Food Service) Full-Time | 40 hours

Description

Under the direction of the Food Service Director, the Executive Chef plans, directs, and controls all food service related activities including: menu development, quality, purchasing, production, and service while managing the operation's budget through effective cost control procedures and systems. Accountable for training, coaching and motivating team and ensuring that all team members comprehend and comply with guidelines, regulations, procedures and policies. Maintains and promotes a clean & safe kitchen work environment in accordance with applicable health, safety, and food handling regulations. Acts as department director as needed.

Schedule: Basically Monday - Friday, 7am-3:30pm. Schedule may vary. Some weekends may be required. Must be flexible with schedule to meet the demands of the department.

Requirements

• B.S. Degree in Culinary Arts or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience.
• Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training.
• ServSafe certified
• Catering experience preferred.
• High volume, complex food-service operations experience preferred.
• Institutional and batch cooking experiences.
• Hands-on chef experience.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
• Must be willing to participate in patient visitation as needed.
• Skilled in directing and coordinating the activities of food production personnel to ensure efficient operations.
• Time-management skills to achieve production targets within set time-frame.
• Excellent decision-making skills to achieve key production decisions to ensure manufacture of high quality products.