Direct, manage and supervise the Culinary Services Department to achieve exceptional service and delivery, superior quality food preparation, and unified patient and guest experiences. Develop and maintain a high performing departmental culture of teamwork, enthusiasm, and engagement. Direct all daily culinary operational responsibilities including food preparation and production, patient meal delivery, menu set-up and completion, special catering events, inventory purchase ordering, and any other duties as needed. Assist in developing a progressive and contemporary restaurant-style menu that attracts new visitors and keeps patients and employees satisfied. Organize and facilitate processes that ensure compliance with all State/Joint Commission/County Health Department regulations. Analyze ongoing employee performance trends to devise staff management and development strategies.
EDUCATION: Two or Four Year Degree in Culinary Arts (Preferred)
EXPERIENCE: Four years in high production food service and management. Executive Chef Experience preferred
LICENSES, CERTIFICATIONS, AND/OR REGISTRATIONS: Serv-Safe certification preferred for hire or may be received within 180 days upon hire. American Culinary Federation certification as Certified Chef de Cuisine or higher preferred
EQUIPMENT, TOOLS, WORK AIDS: Kitchen equipment, computers, office machines
SPECIALIZED KNOWLEDGE AND SKILLS: Team management, effective communication, quality customer services, food preparation, and regulatory compliance accreditations
Full Time with benefits
Monday-Friday 7am-4pm + occasional weekends predicated on special events