Executive Chef

Executive Chef requires: 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 (large-volume senior living or university foodservice also considered); experience with a unionized workforce is highly desirable Food handling and safety, HACCP, Quality Assurance, SoSafe, EcoSure, menu development and planning, menu planning, purchasing, ordering, inventory control, food preparation, post meal analysis, record keeping, catering operations, retail operations, patient services, food production, culinary operations, production, puree standardization, staffing plans, food safety, physical safety, sustainability program, financial management, process improvement, project management Duties: 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