Executive Chef

Would you like to work in Food Service while still enjoying half of your weekends and holidays off? Join our team and experience the balance of a rewarding career with time for yourself and your family.

Supervises area personnel in the absence of the site supervisor. Orders supplies and equipment. Oversees the production area according to department, state, and local sanitation requirements.

Essential Duties and Responsibilities

• Supervises daily job duties of personnel in the absence of the supervisor.
• Order supplies and replacement equipment.
• Monitors adherence of sanitation standards for department.
• Conducts weekly Sanitation/Safety/Maintenance Audit and follows up by assigning cleaning and initiating Engineering requests.
• Ensures adherence of effective sanitation and infection control procedures according to the state and county health departments.
• Responsible for the orientation and training of production staff on core competency requirements.
• Attends mandatory inservices and completes Edunet/MLC per health system policy.
• Assists in planning menus for patients and retail.
• Demonstrates and monitors adherence with HACCP standards.
• Monitors effective utilization of unused portions to maintain quality and reduce food costs.
• Conducts daily walk through of food storage areas/coolers to ensure proper labeling and dating.
• Assists in supervising receiving and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
• Performs inventory, ordering and initiating reports.
• Monitors portion control throughout the various points of service throughout the department; gives instructions to workers as to size of portions and methods of garnishing.
• Cooks or otherwise prepares food according to recipe.
• Devises special dishes and develops standardized recipes
• Recognizes and adopts the appropriate menus and recipes to the specific needs of the patient population and demonstrates knowledge of specific issues directly related to age and needs of patient, line and cafeteria customers.
• Demonstrates excellent guess/customer service relationships with internal and external customers.
• Achieve/maintain excellent ratings on patient and customer satisfaction surveys in area of food quality, appearance, presentation, portions, taste and temperature.
• Participate in interviewing candidates for openings.
• Observe and test foods to determine if they have been cooked sufficiently.
• Knowledge of various cooking procedures and methods.
• Monitors production staff to ensure department safety and sanitation regulations are followed.
• Responsible for overseeing the maintenance of the food service vehicle.

Education and Experience

High school diploma or equivalent
Minimum of five years of experience as a cook
Graduate of vocational school, or culinary program preferred.

Certification and Licensure

State Food Safety Sanitation Certification per department requirements.