Computer Skills, Cook Dishes, Cost Control, Equipment Maintenance/Repair, Food Safety, Healthcare, Inventory Management, Maintain Compliance, Menu Management, Quality Management, Quality Metrics, Regulatory Compliance, Sanitation, ServSafe Certification, Staff Training, Trend Analysis
The Executive Chef oversees kitchen operations in a healthcare environment, ensuring safe, sanitary, and efficient food preparation in accordance with corporate standards.
- Plans menus, follows recipes, and maintains quality standards.
- Trains staff on food prep, safety, sanitation, and equipment use.
- Manages inventory, controls food costs, and handles leftover food utilization.
- Ensures compliance with health regulations through audits and sanitation procedures.
- Maintains equipment and work area cleanliness and safety policies.
- Requires 5+ years of culinary or kitchen management experience, with high-volume or institutional cooking preferred.
- Hands-on chef experience, knowledge of food trends, and proficiency with computer tools are necessary.
- Certifications like ServSafe are highly desirable.
Benefits include medical, dental, vision, retirement, paid time off, wellness programs, and more. The role offers relocation assistance and a salary range of $75,000-$95,000.