Position: Executive Chef job
About: Assist in planning, developing, organizing, implementing, evaluating, and directing the Culinary Services department, coordinating Culinary Services with other departments, assisting in the recruitment, interviewing, and selection of Culinary Services personnel, determining departmental staffing requirements, assigning personnel for each shift, scheduling department work hours, and performing additional duties as required.
Requirements: High-school diploma; Necessary certification required by the state (e.g. ServSafe); Healthcare experience preferred; 2 years managerial experience; Supervisory experience in kitchen operations; Must be able to read, write, speak, and understand the English language; Culinary skills required
