Executive Chef

Job Summary

Responsible for direction and leadership of the kitchen staff, including setting the menus, organizing staff, liaising with suppliers, ensuring compliance, directing personnel training and managing the budget.

Essential Functions

• Identify, develop and monitor all food production areas to ensure they meet the following:
  • a) food is prepared in accordance with recommended dietary guidelines and aligns with the hospital diets;
  • b) food is labeled with appropriate and accurate nutrition information;
  • c) that food and supplies are all handled according to policy and procedures of the department, hospital, state and federal rules and regulations;
  • d) quality and cost controls are in place and appropriate action is taken to improve organizational performance;
  • e) food safety and cleanliness standards are exceeded.
• Develop and oversee personnel, training, equipment, and inventory management.
• Implement and maintain weekly evaluations and provide oversight for daily inspections across all areas of responsibility to ensure high-quality food, appropriate food safety, and cleanliness are maintained in the various work areas to meet the high standards of the organization.
• Develop programmatic initiatives to increase customer satisfaction and employee satisfaction throughout Culinary and Clinical Nutrition Services.
• Manage the internal accounting and inventory management for food and supplies related to the food production operations across the system.
• Responsible for department budget and improving operational efficiency.

Qualifications

• Education: Associate's Degree Culinary Arts required or Bachelor's Degree Culinary Arts preferred
• Licenses and Credentials: Experience Progressive kitchen/cooking management experience 5-7 years required
• Knowledge, Skills and Abilities: - Excellent communication skills. - Ability to manage in a fast-paced environment and delegate work. - Ability to budget, manage inventory and manage expenses. - Working knowledge of various computer software programs (MS Office, POS, and management/inventory systems).

Additional Job Details

• Remote Type: Onsite
• Work Location: One Hospital Road
• Scheduled Weekly Hours: 40
• Employee Type: Regular
• Work Shift: Day (United States of America)

Pay Range

$67,537.60 - $98,238.40/Annual

Grade

7

EEO Statement

Martha's Vineyard Hospital, Inc. is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religious creed, national origin, sex, age, gender identity, disability, sexual orientation, military service, genetic information, and/or other status protected under law. We will ensure that all individuals with a disability are provided a reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment.