Executive Chef

Job Summary

The Executive Chef will oversee kitchen operations for a 450-bed hospital with a high volume retail cafe, while maintaining a safe and sanitary work environment for the staff of around 35 employees. They will prepare or direct the preparation of meals in accordance with corporate programs and guidelines.

Key Responsibilities

• Plans regular and modified menus according to established guidelines
• Follows standardized recipes, portioning and presentation standards
• Completes and utilizes daily production worksheets and waste log sheets
• Tastes completed meals to ensure quality
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas
• Ensures that kitchen staff follows and completes schedules as assigned
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
• Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
• Follows facility, department, and Company safety policies and procedures to include occurrence reporting
• Participates and attends departmental meetings, staff development, and professional programs, as appropriate

Preferred Qualifications

• A.S. or equivalent experience, preferably in Culinary, Hospitality or Food Service Management
• 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training
• High volume, complex, institutional, batch cooking foodservice operations experience required - preferably in Healthcare, Long Term Care, Senior Living or Higher Education
• Extensive catering experience a plus
• Hands-on chef experience a must
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
• ServSafe certified - highly desirable