Executive Chef

This position is responsible for the handling and preparation of food in accordance with food safety requirements, standards of quality preparation, portion controls, standardized recipes and forecasting the appropriate quantities to meet menu and census requirements in accordance with our mission to provide exceptional and compassionate healthcare.

• Completes basic cooking/baking skills such as sifting, dicing, pureeing, roasting, basting, poaching, grilling, weighing, measuring and steaming in an accurate manner.
• Demonstrates knowledge of quality food production.
• Folllows production sheets using standardized recipes and completes production sheets in stating amounts produced and left overs for a left over amount for each meal.
• Obtains quantities of food from storage areas and reports any low quantities or supplies needed to supervisor.
• Provides high quality customer service.
• Tastes all foods prior to serving. Takes action to improve flavor when necessary or replaces item.
• Weighs, measures and performs basic math in order to follow and prepare items in proper standardized recipes and in proper portions.

• Knowledge of standards of food preparation, sanitation and food safety which are typically acquired with formal cooking classes, food safety classes and on the job experience of at least one year.
• Experience in a health care setting is preferred.

Estimated Salary: $45,000 - $65,000 per annum, depending on experience and qualifications. Benefits include comprehensive health insurance, retirement plan and opportunities for career advancement.