Job SummaryThe 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 administratio