Executive Chef - Fulltime - Days - Detroit
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,800.00 - $97,500.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional Development
Employee wellness programs
meal discounts
Job Description
Henry Ford Hospital is a leading healthcare institution located at the Detroit Main Campus. Renowned for its commitment to delivering exceptional medical care and comprehensive patient services, Henry Ford Hospital also boasts a dynamic Food and Nutrition Administration department dedicated to providing high-quality nutrition and food service to patients, visitors, and staff. The hospital continuously strives to maintain the highest standards in food quality, safety, and presentation, supporting both the wellness and satisfaction of its community. It emphasizes collaboration with local culinary schools and academies, fostering growth and practical education through internship and externship programs, thereby enriching the healthcare culinary... Show More
Job Requirements
- Associate's 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
- Ability to maintain sanitation and safety standards
- Skilled in employee recruitment, training and performance evaluation
- Strong organizational and communication skills
- Experience collaborating with external educational institutions
Job Qualifications
- Associate's degree in culinary arts, Hotel, Restaurant, Institution Management, or related field or five years commensurate experience in culinary food production
- Minimum of two years of job-related leadership experience
- Knowledge of quantity food production techniques and practices
- ServeSafe certification
- Experience in managing food service quality and safety
- Ability to train and mentor culinary staff and students
- Skills in menu planning and recipe standardization
- Competence in budget management and cost control
Job Duties
- Supervises sous chef, cooks, production staff and prep team of Food Service Assistants
- Oversees food purchasing, preparation and shipment to ensure standards and goals are met
- Plans and executes menus for local and external customer events and symposiums
- Trains staff in exhibition cookery techniques and high-volume cookery
- Collaborates with local culinary schools to provide internship, externship programs, student training and experience
- Maintains sanitation and safety standards in kitchen areas
- Manages food presentation quality and estimates food consumption needs
- Recruits, hires, motivates and evaluates culinary staff
- Collaborates with catering management and customers for upscale event menus
- Manages budget for food, supplies and labor including inventory and cost control
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: