The Executive Chef is responsible for the oversight of kitchen operations at pavilions. The Executive Chef under the guidance of Corporate Executive Chef will train and develop the culinary team. The candidate should be able to design recipes, perform cost analysis, should have knowledge of forecasting and menu planning. The Executive Chef should perform quality assurance activities and maintain safety/sanitation guidelines. Works collaboratively with the clinical nutrition team to ensure optimal patient care at pavilions. The candidate should have extensive retail and catering experience to implement in house catering program under the supervision of Corporate Executive Chef. Works with nutrition administration and clinical team to promote wellness and other activities.
Degrees: Bachelors Degree in Hospitality management, Food Service Management or related field, or Associate Degree in Culinary Arts from an accredited program or related field.
Work Experience: Four (4) years of managing food production operations or healthcare foodservice management. Two (2) years of experience in culinary leadership and catering experience required.
License & Certifications: Food Managers Certificate
Management Experience: Three (3) years of foodservice management experience preferred, knowledge of Hazard Analysis and Critical Control Point (HACCP) Guidelines required, Knowledge of Food and Drug Administration Food Code (FDA) required. Experience using electronic food service management software preferred.
Communication Skills: Above Average Verbal (Heavy Public Contract), Exceptional Verbal (e.g., Public Speaking), Writing / Correspondence, Writing / Reports
Proficiencies: MS Word, MS Excel, P.C.
Knowledge/ Skills/ Abilities: Analytical, Mathematics, Statistical
Work Schedule: Flexible
Equipment Operated: Ability to operate all kitchen equipments