Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,800.00 - $97,500.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Training and Development
Employee Discounts
performance bonuses
Job Description
This role is offered by a prominent healthcare institution known for its comprehensive health system that prioritizes quality food service and nutrition standards. As a leader in the healthcare industry, this establishment has a strong commitment to providing exceptional culinary services that cater to the needs of patients, visitors, and staff across various venues and events within the hospital and its affiliated locations. The kitchen and food service operations are managed with a focus on health and safety compliance, superior food quality, and innovative culinary techniques, making this institution a distinguished employer for culinary professionals. The hiring company fosters collaboration... Show More
Job Requirements
- Associate's degree in culinary arts, Hotel, Restaurant, Institution Management, or related field required or five years commensurate experience in culinary food production in a restaurant, hotel, or healthcare operation
- a minimum of two years of job-related experience in a leadership capacity
- knowledge of quantity food production techniques and practices
- ServeSafe Certified
Job Qualifications
- Associate degree in culinary arts, Hotel, Restaurant, Institution Management, or related field or five years commensurate experience in culinary food production in a restaurant, hotel, or healthcare operation
- minimum of two years of job-related experience in a leadership capacity
- knowledge of quantity food production techniques and practices
- ServeSafe Certified
Job Duties
- Supervises Sous Chef, cooks, production staff and prep team of Food Service Assistants
- supervises the purchasing, preparation, shipment and delivery of food
- plans and executes menus for local and external customer events and symposiums
- trains staff in exhibition cookery techniques for multiple venues and high-volume cookery
- collaborates with local culinary schools, providing internship and externship programs, student training and experience
- participates in development of food and nutrition standards
- manages food presentation and quality
- plans food presentations and layouts
- ensures staff training in equipment operation and proper food handling
- maintains sanitation and safety standards in the kitchen
- recruits, hires and trains apprentices
- directs and motivates employees
- evaluates employee performance and resolves issues
- collaborates with catering management and customers to develop upscale menus
- leads culinary team and mentors students
- manages food, supply and labor budget goals
- completes menu and recipe costing
- executes periodic inventories
- controls food, beverage and labor costs
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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