Executive Chef Supervisor

Monitor Food Quality

Monitor food quality, freshness, taste, and presentation, enforcing proper labeling, rotation, and portion control practices to meet regulatory and organizational standards.

Plan and Requisition Supplies

• Plan and requisition daily food supplies
• Assess production needs to prevent waste
• Maintain organized workstations and tray lines
• Promptly address equipment or inventory issues

Lead Food Preparation

• Ensure all items are cooked according to standardized recipes and patient-specific dietary guidelines
• Maintain consistency and quality across all service areas

Cookery and Inventory Management

• Cook and prepare food items according to standardized recipes and patient-specific dietary guidelines
• Maintain adequate supplies of hot and cold menu items for daily and special functions

Equipment Operation and Oversight

• Operate and oversee the use of commercial kitchen equipment
• Ensure staff follow safety protocols and food handling standards
• Deliver high-quality meals

Work Experience

• 3+ years lead chef experience
• 5+ years commercial food service experience

Education

• High School Grad or Equivalent
• Technical/Vocational School
• Field of Study: GED

Skills and Abilities

• Organizational
• Verbal Interpersonal
• Customer Relations
• Grammar/Spelling
• Read/Comprehend written instructions
• Follow verbal instructions
• Keyboarding (manual)
• Computer (visual)
• Strong communication skills

Physical Requirements

View physical requirements here

Pay Range

$62,012.91 - $115,357.10