Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $63,000.00
Work Schedule
Day Shifts
Fixed Shifts
Benefits
Medical
Dental
Vision
Life insurance
Disability insurance
Retirement Plan
Flexible Time Off
holiday time off
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identity Theft Protection
Pet insurance
Commuter Benefits
Employee assistance program
flexible spending accounts
Paid parental leave
Personal Leave
Job Description
Culinary Services Group (CSG) is a renowned and fast-growing food service management company recognized among the top 50 in the industry. Specializing in serving senior care, hospital, and behavioral health communities, CSG is committed to delivering exceptional culinary experiences tailored to the unique needs of these facilities. The company culture thrives on integrity, collaboration, and empowerment, with a focus on team growth, professional development, and impactful contributions. CSG's diverse portfolio and innovative approach make it an industry leader, emphasizing quality, safety, and customer satisfaction as core values.
The Executive Chef IV role at CSG offers an exciting opportunity for culinary ... Show More
The Executive Chef IV role at CSG offers an exciting opportunity for culinary ... Show More
Job Requirements
- Bachelor's degree or associate degree or culinary certificate
- Minimum three to five years of progressive culinary or kitchen management experience
- Experience in catering and high-volume foodservice operations
- Hands-on chef expertise
- Knowledge of food and catering trends and food safety
- Computer proficiency including Microsoft Office and Outlook
- Willingness to engage in patient satisfaction programs
- ServSafe certification preferred
Job Qualifications
- B.S. degree in Culinary Arts, Food Services Technology/Management or related field or A.O.S. degree in Culinary Arts or culinary certificate with required experience
- Minimum of three to five years of progressive culinary/kitchen management experience depending on formal degree or training
- Extensive catering experience a plus
- Experience in high volume, complex foodservice operations
- Institutional and batch cooking experience
- Hands-on chef experience
- Comprehensive knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation
- Proficient in computers including Microsoft Office, Outlook, E-mail and Internet
- Willingness to participate in patient satisfaction programs/activities
- ServSafe certification highly desirable
Job Duties
- Plan regular and modified menus according to established guidelines
- Follow standardized recipes, portioning and presentation standards
- Complete and utilize daily production worksheets and waste log sheets
- Taste completed meals to ensure quality
- Train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation
- Establish and maintain cleaning and maintenance schedules for equipment, storage and work areas
- Maintain inventory of food and non-food supplies to stay within established guidelines
- Make decisions regarding utilization of leftover food products
- Comply with federal, state and local health and sanitation regulations
- Follow facility, department, and company safety policies and procedures
- Participate and attend departmental meetings, staff development, and professional programs
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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