Dietary - Executive Chef

About the role

We are seeking a dedicated and experienced Executive Chef to lead the culinary operations at our Critical Access Hospital. This vital role ensures the delivery of nutritious, high-quality meals to patients, staff, and visitors daily, supporting the health and well-being of our community. The ideal candidate will bring culinary expertise, leadership skills, and a commitment to exceptional service in a healthcare setting.

Our hospital fosters a collaborative, compassionate environment dedicated to serving our community. We offer opportunities for professional growth, a supportive team, and a chance to make a meaningful impact through your culinary expertise.

Responsibilities

• Oversee all aspects of food preparation, menu planning, and kitchen operations to ensure compliance with health and safety standards
• Develop and implement nutritious, appealing menus tailored to the dietary needs of patients and staff
• Manage kitchen staff, including hiring, training, scheduling, and performance evaluations
• Maintain inventory control, order supplies, and manage food costs effectively
• Ensure sanitation, cleanliness, and safety protocols are consistently followed
• Collaborate with healthcare professionals and dietitians to meet specific dietary requirements
• Monitor quality standards and continuously seek opportunities for menu innovation and improvement
• Maintain accurate documentation related to food safety, inventory, and compliance
• Operate cash register

Requirements

• High School Diploma is required
• Certified Dietary Manager Certification is required; ability to achieve in the first 6 months of employment
• Associate degree in culinary arts is preferred
• 5-7 years’ experience as an Executive Chef and Dietary Manager
• Prior supervisory experience is required
• Prior Chef/Dietary Manager experience in a Hospital setting is preferred
• Excellent written and verbal communication and interpersonal skills
• Knowledge of food service operations and standards for safe food preparation and storage
• Able to organize staff work schedules and carry out inventory management

Skills

• Proven experience as an Executive Chef or similar leadership role in a healthcare or institutional setting
• Strong knowledge of nutrition, dietary restrictions, and food safety regulations
• Excellent leadership, communication, and organizational skills
• Ability to manage multiple priorities in a fast-paced environment
• Knowledge of inventory management and cost control
• Commitment to providing high-quality, patient-centered service
• Flexibility to adapt menus and operations based on patient needs and hospital policies

Physical Requirements

• Heavy Work - Exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force frequently, and/or up to 20 pounds of force constantly to move objects
• Use hands/fingers to handle or feel (Operate, Activate, Use, Prepare, Inspect, Place, Detect, Position)
• See (Detect, Determine, Perceive, Identify, Recognize, Judge, Observe, Inspect, Estimate, Assess)
• Talk/hear (Communicate, Detect, Converse with, Discern, Convey, Express oneself, Exchange information)
• Climb (stairs/ladders) or balance (Ascend/Descend, Work atop, Traverse)
• Stoop, kneel, crouch, or crawl (Position self, Move)
• Walk (Move, Traverse)
• Stand or Sit (Stationary Position)
• Pushing or Pulling
• Repetitive Motion
• Reaching
• Taste/Smell (Detect, Distinguish, Determine)
• Exposure to Fumes, Dust, Extreme Temperatures, Wet and/or Humid conditions, Noise, Vibration, Mists or Gases
• Mechanical, Chemical, Electrical, Explosives, and Burn Hazards

OSHA Category III - Normal routine involves no exposure to blood, body fluid or tissue, and incumbents are not called upon to perform or assist in emergency care or first aid.