EXECUTIVE CHEF

Description

Under the direction of the Food Service Director, the Executive Chef plans, directs, and controls all food service related activities including: menu development, quality, purchasing, production, and service while managing the operation's budget through effective cost control procedures and systems. 

Accountable for training, coaching and motivating team and ensuring that all team members comprehend and comply with guidelines, regulations, procedures and policies. 

Maintain and promote a clean & safe kitchen work environment in accordance with applicable health, safety, and food handling regulations. 

Acts as department Director as needed.

Requirements

• Associate’s Degree in Culinary Arts or related field; or A.O.S. Degree in Culinary Arts or culinary certification and required experience. Bachelor’s Degree preferred.
• ServeSafe certification required. If not certified, must obtain within 30 days of hire date.
• Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training.
• Ability to communicate effectively; both verbal and written, with clients, customers, and support staff
• Catering experience preferred. High volume, complex foodservice operations experience preferred.
• Intuition and batch cooking experience. Hands on chef experience
• Comprehensive knowledge of food trends, with a focus on quality, products, sanitation, food costs controls and presentation
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
• Ability to communicate effectively; both verbal and written, with clients, customers, and support staff. Must be willing to participate in patient visitation as needed.
• Skilled in directing and coordinating the activities of food production personnel to ensure efficient operations. Time-management skills to achieve production targets within set timeframe
• Decision-making Skill: They are adept to taking key production decisions to ensure manufacture of high quality products.

Essential Physical Requirements

• Must possess full range of body motion to pass basic FIT test for position to include standing, pushing, stooping, and sitting for extended periods of time. 
• Must be able to lift and carry up to 35 pounds

Job-Specific Standards

Responsible for building and creating the menus

Responsible for managing the supply orders and creating par levels for all food needs

Responsible for the orchestration of the food preparation and meal development

Responsible for collaborating with the nutrition staff to create meals related to the needs of our patients

Responsible for collaborating with health system staff for catering events and functions

Responsible for educating staff on proper techniques in the workplace.