Executive Chef

Job title: Executive Chef

Location:Washington, DC

Duration: Full Time

Description:

What You'll Do:

• This position will be responsible for oversight of all culinary operations, ensuring excellence in front and back of the house operations in retail, patient services and catering operations. Leadership, process improvement, culinary innovation and execution, financial management, culinary team development, client relationships, and a willingness to support and serve others with a "One Team" attitude are all attributes that will ensure success in this top culinary leadership role.
• Implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, garnishing, panning charts, production, puree standardization, inventory control, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. standards will be the benchmark
• Monitoring, Audits, implementation and standardization for new menus
• Be responsible for Food and Physical Safety and annual training for all hourly associates
• Continue sustainability program with the direction of Director of Culinary
• Implement innovative and fresh ideas in retail, catering and patient services
• Create interpersonal relationships with clients in hospital

What You Bring:

• A strong culinary background, with the demonstrated ability to stay current with new culinary trends
• Excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies
• Strong management skills and previous experience working in a high-volume facility
• Creative and effective problem-solving and project management skills
• Proficient computer skills as well as exceptional organizational and customer services skills

Minimum Qualifications & Requirements:

• Minimum Education Requirement - Bachelor's Degree or equivalent experience
• Minimum Management Experience - 5 years
• Minimum Functional Experience - 3 years

Position Summary:

• Directs daily operations of food production, including menu planning, purchasing, ordering, inventory food preparation, post meal analysis and record keeping. Ensure employees have appropriate equipment, inventory, and resources to perform their jobs and meet goals and deadlines.
• Establishes operating standards, implements and maintains and branded concepts standards, creates quality improvements and communicates them to employees.
• Ensures compliance with all federal, state and local regulations as well as client policies and procedures (e.g. HACCP, quality assurance, safety, operations, personnel, SoSafe and EcoSure).
• Trains other chefs/staff on culinary skills through day to day trainings as well the use of Culinary Foundations trainings and standards, and serves as technical expert.
• Maintains and develops client relationships and client satisfaction for all aspects of food production to ensure account retention.

Must Have:

• Bachelor's degree or equivalent experience.
• Minimum 5 years of management experience.
• Strong culinary leadership experience in a high-volume foodservice operation.
• Experience managing 5 or more salaried managers simultaneously.
• Prior large-volume healthcare experience preferred by the hiring team (large-volume senior living or university foodservice also considered); experience with a unionized workforce is highly desirable based on recruiter notes.