Job Overview
Employment Type
Full-time
Compensation
Salary
Range $85,000.00 - $90,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee wellness programs
bonus potential
Professional development opportunities
supportive work environment
Job Description
Thomas Cuisine is a distinguished and award-winning contract food service company recognized for advocating the healing power of whole foods. The company is privately held and committed to preparing scratch-made cuisine fresh each day, emphasizing quality, nutrition, and customer satisfaction. With a strong foundation in culinary excellence and customer service, Thomas Cuisine operates within acute care facilities, providing vital nutrition services that enhance patient recovery and well-being. The company prides itself on its mission-driven culture where every team member acts as an ambassador who upholds the company's core values and builds meaningful relationships while embodying integrity and responsibility.
The Executive Chef role at Thomas Cuisine is a pivotal leadership position within the Nutrition Department hosted in an acute care facility housing over 350 beds. This position commands the daily operations of the kitchen, ensuring exceptional client and customer service satisfaction through efficient and cost-effective management. The Executive Chef is entrusted with overseeing food production, maintaining high standards of sanitation and safety compliance under HACCP guidelines, and controlling both food and labor costs. With a direct reporting line to the Food Service Director, this role demands hands-on culinary expertise, including scratch cooking, as well as strategic menu development and purchasing. Additionally, the Executive Chef is responsible for mentoring and coaching culinary staff to cultivate emerging talent and achieve performance excellence.
The role offers a salary range of $85,000 to $90,000 annually, along with bonus potential, reflecting the significant responsibilities and leadership skills required. It provides an excellent opportunity to join a company that not only values innovative recruiting and engagement technologies but also prioritizes employee wellness through outstanding medical benefits and a supportive work environment. This position is well suited for a service-minded, humble, and ambitious culinary leader ready to contribute meaningfully to a mission-driven organization and help foster a culture of inclusion and excellence. Thomas Cuisine is an Equal Opportunity Employer committed to diversity, equity, inclusion, and belonging, ensuring that all employees feel safe and valued for their authentic selves.
The Executive Chef role at Thomas Cuisine is a pivotal leadership position within the Nutrition Department hosted in an acute care facility housing over 350 beds. This position commands the daily operations of the kitchen, ensuring exceptional client and customer service satisfaction through efficient and cost-effective management. The Executive Chef is entrusted with overseeing food production, maintaining high standards of sanitation and safety compliance under HACCP guidelines, and controlling both food and labor costs. With a direct reporting line to the Food Service Director, this role demands hands-on culinary expertise, including scratch cooking, as well as strategic menu development and purchasing. Additionally, the Executive Chef is responsible for mentoring and coaching culinary staff to cultivate emerging talent and achieve performance excellence.
The role offers a salary range of $85,000 to $90,000 annually, along with bonus potential, reflecting the significant responsibilities and leadership skills required. It provides an excellent opportunity to join a company that not only values innovative recruiting and engagement technologies but also prioritizes employee wellness through outstanding medical benefits and a supportive work environment. This position is well suited for a service-minded, humble, and ambitious culinary leader ready to contribute meaningfully to a mission-driven organization and help foster a culture of inclusion and excellence. Thomas Cuisine is an Equal Opportunity Employer committed to diversity, equity, inclusion, and belonging, ensuring that all employees feel safe and valued for their authentic selves.
Job Requirements
- Education level and relevant experience
- Minimum five to seven years of culinary or kitchen management experience depending upon formal degree or training
- Knowledge of food safety and sanitation standards
- Experience with cost controls and food production
- Strong leadership and mentoring abilities
- Proficiency in computer applications including Microsoft Office and email
- Ability and willingness to participate in patient satisfaction programs
- ServSafe certification
- Ability to pass criminal background check and drug screen
Job Qualifications
- Previous leadership and food service management experience
- College degree preferred
- Minimum of five to seven years of progressive culinary or kitchen management experience depending upon formal degree or training
- Strong knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation
- Experience in high volume, complex food service operations highly desirable
- Scratch cooking and hands-on chef experience
- Capacity to guide and cultivate emerging leaders within the team
- Proficient with Microsoft Office including Word, Excel, PowerPoint, Outlook, email, and Internet
- Willingness to participate in patient satisfaction programs
- ServSafe certified
Job Duties
- Ensure client and customer service satisfaction with efficient cost-effective management meeting and exceeding expectations
- Manage the daily operations of the kitchen area
- Implement the production process and manage food cost and labor costs with an understanding of HACCP under the direction of the Food Service Director
- Develop, mentor, and coach internal associates
- Execute menu development and purchasing requirements
- Comply with all client policies and regulatory agencies when carrying out assigned responsibilities
- Manage food service for an acute care facility with over 350 beds for patients
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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