Position: Manager Executive Chef
About: Responsible for all food production at TMC including patient services, retail, catering, doctor lounges, and other food events. Develops menus, food purchase specifications, and recipes. Supervises culinary, doctor lounge, and sanitation staff to maintain high professional food quality, presentation, and sanitation standards.
Requirements: Associates degree in culinary arts or culinary school certification or an equivalent combination of relevant education and experience; Five (5) years of food services management experience including recipe development and food cost management; high volume healthcare, hotel/resort, restaurant experience preferred; Serve Safe certification within one (1) year of hire date; Ability to interact positively with management, supervisors, and coworkers; Knowledge of menu creation, cooking principles, food storage, and spoilage prevention; Skill in creating menus, cooking standardized items, reading and interpreting documents, completing reports and logs, listening, speaking effectively, basic math skills, time management, problem-solving, and understanding food costing and inventory systems
Benefits: employee discount on food and beverages, 401(k), flexible work schedule conducive to work-life balance, comprehensive health insurance
