Executive Chef (Full Time)

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.

Minimum Qualifications:
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

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