Background Investigation, Computer Skills, Cook Dishes, Cost Control, Food Safety, Healthcare, Housekeeping/Cleaning, Inventory Management, Maintain Compliance, Menu Management, Microsoft Office, Quality Management, Regulatory Compliance, Safety/Work Safety, Sanitation, ServSafe Certification, Staff Training, Trend Analysis
The Executive Chef oversees kitchen operations within a healthcare foodservice environment, ensuring safe, sanitary, and high-quality meal preparation in accordance with corporate standards.
- Plans and executes menus, follows standardized recipes, and maintains quality through taste testing.
- Trains staff on food prep, safety, sanitation, and equipment use, while managing cleaning and maintenance schedules.
- Manages inventory, food utilization, and adheres to health and safety regulations, including compliance with audits.
- Requires 5+ years of culinary/kitchen management experience, with high-volume and institutional cooking expertise preferred.
- Hands-on chef experience and knowledge of food trends, sanitation, and cost controls are essential.
- Must be computer literate (Microsoft Office), ServSafe certification highly desirable.
Offers competitive benefits including medical, dental, vision, retirement, paid time off, and wellness programs. The role may require background checks and adherence to workplace policies. This position provides an opportunity for energetic culinary professionals to lead in a dynamic healthcare setting.