Executive Chef

Catholic Health Service is seeking a highly skilled and experienced Head Chef to join our team. As a key member of our culinary team, you will be responsible for overseeing the preparation of food for patients, staff, and special functions.

The Head Chef will be responsible for directing, engaging in, and being responsible for the overall preparation of food for patients, staff, and special functions. This includes demonstrating organizational skills for efficient meal production, overseeing cooks on all shifts, maintaining a neat, clean, and safe work environment, and ensuring high standards of operation, safety, and infection prevention and control.

• Directs, engages in, and is responsible for the overall preparation of food for patients, staff, and special functions.
• Oversees cooks on all shifts in the production of resident meals.
• Maintains a neat, clean, and safe work environment at all times.
• Ensures that high standards of operation, safety, and infection prevention and control are met.
• Ensures self and staff use appropriate body mechanics to lessen the risk of injury.
• Ability to assume full charge of the Food Service Department in the absence of the Food Production Manager, Food Service Supervisor, and/or Food Service Director.
• Effectively assembles ingredients following standardized, approved recipes.
• Inspects food for quality, appearance, and taste.
• Ensures the proper storage, rotation, and holding of food.
• Communicates to the Food Production Manager when there are issues or concerns with food utilization, specifications, pack or portion size, and product yield.
• Ensures staff adheres to department policies and procedures regarding food handling and preparation.
• Provides meals and services that reflect an understanding of cultural and religious diversities.
• Creates and maintains an atmosphere of courtesy and respect towards staff, patients, and family members.
• Coordinates work schedules to ensure meals are served within the appropriate specifications and within the appropriate time frame.
• Communicates to the Food Production Manager/Director when there are issues or concerns regarding work load, performance, or products produced by the cooks.
• Offers ongoing suggestions for improving meal service, including assisting and developing standardized recipes, standardized portion sizes, and menu enhancements and development.
• Conducts training to the culinary staff when recipes or products are changed.
• Assists in ordering food supplies as instructed, including items from our major purveyor, fish, meat, and frozen food vendors.
• Assists the department in receiving supplies and maintaining storage areas.
• Adheres to dress/uniform policy.

• High School Diploma or GED.
• Culinary Degree.
• Serve Safe Certification preferred.
• 120-hour Dietary Managers Course preferred.
• Ability to create, scale, follow, and implement standardized recipes.
• Basic culinary skills including knife skills and basic cooking techniques.
• Compliance with regulatory standards and practices, including sanitation.
• Basic Computer skills: Microsoft Word and Excel knowledgeable.
• At least two years experience cooking in a healthcare setting.

USD $37.50/Hr.

This range serves as a good faith estimate and actual pay will encompass a number of factors, including a candidate's qualifications, skills, competencies, and experience. The salary range or rate listed does not include any bonuses/incentive, differential pay, or other forms of compensation that may be applicable to this job and it does not include the value of benefits.

At Catholic Health, we believe in a people-first approach. In addition to the estimated base pay provided, Catholic Health offers generous benefits packages, generous tuition assistance, a defined benefit pension plan, and a culture that supports professional and educational growth.