Executive Chef

About the role

Reporting to the Director of Food Services, the Executive Chef plans, administers and directs all activities related to food production and culinary, complying with the standards established by ARAMARK, regulatory agencies and the hospital. Leads the production staff, establishing and maintaining an effective working relationship with other departments to provide a unified food service experience for patients, visitors and staff.

Responsibilities

• Plan, administer, and direct all food production and culinary activities
• Comply with ARAMARK, regulatory agencies, and hospital standards
• Lead production staff and establish effective working relationships with other departments
• Ensure food service experience for patients, visitors, and staff
• Manage hospital food service including therapeutic and modified diets

Requirements

• High School Diploma or equivalent (required)
• Associate degree in Food Production training (strongly preferred)
• Experience in hospital food service including therapeutic diets or five (5) years in hospital quantity hot food production including modified diets
• Prior supervisory experience (preferred)
• Food Safety Serv Safe Certification (required within 12 months of start date)

Schedule

• Standard bi-weekly hours: 75.00
• Weekend/Holiday requirement: Yes
• On Call: No
• Rotation: No
• Scheduled work hours: 5:00 AM – 1:00 PM & 9:30 AM – 5:30 PM
• Work arrangement: Onsite

Pay

Salary range: $22.65 - $31.15 per hour. Wage will be determined based on factors such as candidate's experience, qualifications, internal equity, and any applicable collective bargaining agreement.

Grade: BRAH8 | Pay frequency: Bi-weekly