Chef Manager

About the role

The Chef is responsible for developing and executing culinary solutions to meet customer needs and tastes, overseeing and managing culinary operations to meet production, presentation, and service standards.

Responsibilities

• Manages production for 3 points of service: patients, retail, and catering.
• Trains and manages kitchen personnel and supervises/coordinates all related culinary activities.
• Estimates food consumption and requisition or purchase food.
• Selects and develops recipes as well as standardizes production recipes to ensure consistent quality.
• Establishes presentation technique and quality standards, and plans and prices menus.
• Ensures proper equipment operation/maintenance and proper safety and sanitation in the kitchen.
• Oversees special catering events and may offer culinary instruction or demonstrate culinary techniques.
• Job duties may change or new ones may be assigned without formal notice to meet commitments.

Requirements

• Requires at least 2 years’ experience in a culinary management role.
• Bachelor's degree or equivalent experience; Culinary Arts degree desired.
• Healthcare experience preferred.
• SERV Safe certification or HACCP knowledge required.
• Experience with production systems is preferred.

Pay

The salaried rate for this position is $70,000.00 to $75,000.00.

Benefits

• Comprehensive medical, dental, and vision coverage.
• Work/life resources.
• Retirement savings plans, including 401(k).
• Paid days off, including parental leave and disability coverage.
• Benefits vary by location, legal requirements, and employee eligibility.