Job Overview
Employment Type
Full-time
Compensation
Salary
Range $100,000.00 - $105,000.00
Work Schedule
Standard Hours
Benefits
Employee wellness programs
medical benefits
Innovative recruiting strategies
Learning and engagement technologies
Paid Time Off
Employee support partners
Job Description
Thomas Cuisine is an award-winning, privately held contract food service company that deeply believes in the healing power of whole foods. Committed to preparing scratch-made cuisine fresh each day, Thomas Cuisine prides itself on excellence and quality in all aspects of its food services. The company operates with a mission to do the right thing, advocating values that emphasize relationship-building and outstanding food service. Every team member at Thomas Cuisine acts as an ambassador who carries out this mission, reflecting the company’s core principles and ensuring exceptional customer experiences. The company culture promotes inclusivity, diversity, equity, and belonging, fostering an environment where all team members feel valued and empowered to bring their authentic selves to work. Thomas Cuisine is not only dedicated to providing high-quality, nutritious foods but also to supporting its employees through innovative resources, wellness programs, and extensive learning opportunities.
The Executive Chef position at Thomas Cuisine is a pivotal leadership role responsible for managing the Nutrition Department within an acute care facility boasting over 650 beds. This role requires oversight of daily kitchen operations while ensuring efficiency and cost-effectiveness to meet and exceed client and customer satisfaction. The Executive Chef manages not just the hospital kitchen but also oversees food service operations for four retail outlets and catering services, demonstrating multifaceted management responsibilities. In this role, the Executive Chef works under the direction of the Food Service Director and is tasked with implementing production processes, managing food and labor costs, and ensuring compliance with HACCP and other regulatory standards. This role also includes leading the development, mentoring, and coaching of internal associates to cultivate a high-performing team. The salary range for the Executive Chef at Thomas Cuisine is $100,000 to $105,000 annually, with the potential for a 5% annual bonus. This position offers an excellent opportunity for professionals seeking to lead a team in a dynamic, high-volume food service operation where quality, innovation, and patient care are paramount. Joining Thomas Cuisine means becoming part of a team that promotes continuous learning, innovative recruitment, and comprehensive wellness and medical benefits to support personal and professional growth. Candidates who thrive in this position will have a passion for scratch cooking, hands-on chef experience, strong business acumen in food service operations, and a leadership mindset that nurtures emerging talent within the department.
The Executive Chef position at Thomas Cuisine is a pivotal leadership role responsible for managing the Nutrition Department within an acute care facility boasting over 650 beds. This role requires oversight of daily kitchen operations while ensuring efficiency and cost-effectiveness to meet and exceed client and customer satisfaction. The Executive Chef manages not just the hospital kitchen but also oversees food service operations for four retail outlets and catering services, demonstrating multifaceted management responsibilities. In this role, the Executive Chef works under the direction of the Food Service Director and is tasked with implementing production processes, managing food and labor costs, and ensuring compliance with HACCP and other regulatory standards. This role also includes leading the development, mentoring, and coaching of internal associates to cultivate a high-performing team. The salary range for the Executive Chef at Thomas Cuisine is $100,000 to $105,000 annually, with the potential for a 5% annual bonus. This position offers an excellent opportunity for professionals seeking to lead a team in a dynamic, high-volume food service operation where quality, innovation, and patient care are paramount. Joining Thomas Cuisine means becoming part of a team that promotes continuous learning, innovative recruitment, and comprehensive wellness and medical benefits to support personal and professional growth. Candidates who thrive in this position will have a passion for scratch cooking, hands-on chef experience, strong business acumen in food service operations, and a leadership mindset that nurtures emerging talent within the department.
Job Requirements
- College degree preferred
- Five to seven years of progressive culinary/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
- Hands-on scratch cooking and chef experience
- Ability to guide and cultivate emerging leaders
- Proficiency with Microsoft Office, Outlook, email, and internet
- Willingness to participate in patient satisfaction programs and activities
- ServSafe certified
- Ability to pass a criminal background check (state and federal) and drug screen
Job Qualifications
- Previous leadership and food service management experience
- College degree preferred
- Five to seven years of progressive culinary/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
- Hands-on scratch cooking and chef experience
- Ability to guide and cultivate emerging leaders
- Proficiency with Microsoft Office, Outlook, email, and internet
- ServSafe certification
Job Duties
- Ensure client and customer service satisfaction with efficient, cost-effective management meeting and exceeding expectations
- Manage daily operations of the kitchen area
- Implement production process and manage food and labor costs 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
- Manage food service for four retail outlets, catering service, and an acute care facility with over 650 beds
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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