Executive Chef

About the role

Assist in planning, developing, organizing, implementing, evaluating, & directing the Culinary Services department, its programs and activities. Coordinate Culinary Services with other departments (i.e. Activities, Nursing, Social Services, etc). Assist in the recruitment, interviewing, and selection of Culinary Services personnel. Determine departmental staffing requirements necessary to meet the Culinary Services department needs and assign a sufficient number of personnel for each shift. Schedule department work hours (including vacation and holiday schedule), personnel, work assignments, etc. to expedite work. Additional duties as required.

Requirements

• High-school diploma
• Necessary certification required by the state (e.g., ServSafe)
• Must be able to read, write, speak, & understand the English language
• Culinary skills required

Qualifications

• Healthcare experience preferred
• 2 years managerial experience
• Supervisory experience in kitchen operations

Benefits

• Comprehensive Healthcare Benefits (Multiple Medical Plans including Pharmacy and Teladoc)
• Multiple Dental Plans
• Vision Plan
• Health Savings Account (eligibility restrictions apply)
• Flexible Spending Accounts
• Voluntary Life and AD&D
• Short-Term and Long-Term Disability Plans
• Hospital Indemnity Insurance
• Critical Illness Insurance
• Accident Insurance
• Whole Life Insurance
• Medicare Employee Assistance
• Legal Plan
• Commuter Benefits
• 401k Retirement Plan
• Employee Assistance Program (available to all employees)
• Paid Time Off
• Vacation
• Sick Plans in accordance with state laws
• Opportunities to advance and grow your career