Position: Executive Chef/Kitchen Manager
About: Manages and oversees the handling of all food and supplies, directs food-purchasing, equipment maintenance, and all aspects of receiving and storage. Coordinates food production for patient, retail, and catering operations, develops menus and recipes, and participates in policy decisions of the Nutrition Services Department. Philadelphia Food Safety Certification required within 60 days post-hire.
Requirements: Associates Degree in Culinary Arts required; 5 years of experience in hospitality field, including sauté, cuisine style experience, and strong culinary and management expertise.
Benefits: health insurance, dental insurance, paid time off
