Executive Chef
1 week ago
As a key member of the Sky Lakes Medical Center team, the Executive Chef is responsible for leading the culinary department and ensuring the highest quality food service to patients, staff, and visitors. The ideal candidate will have a strong background in kitchen leadership, with a proven track record of managing teams, developing menus, and maintaining high standards of food safety and sanitation.
Responsibilities
- Plan, organize, and implement daily operations of the culinary department, including menu planning, food preparation, and inventory management.
- Lead and develop a team of culinary staff, providing training, coaching, and feedback to ensure excellent performance and customer satisfaction.
- Collaborate with the Patient Nutrition Supervisor and clinical Dietitian to develop and implement menus that meet the nutritional needs of patients and staff.
- Ensure compliance with food safety and sanitation regulations, including ServSafe standards.
- Order food and supplies, manage inventory, and maintain accurate records.
- Provide excellent customer service to internal and external customers, responding to feedback and concerns in a timely and professional manner.
- Assist the Director and Nutrition & Food Service staff with various tasks, such as scheduling, ordering, and tracking.
Requirements
- Associate degree in Culinary Arts or related field.
- American Culinary Federation (ACF) certification.
- Frontline Leadership or equivalent leadership certification (preferred).
- Ability to lift up to 50 lbs., push and maneuver carts weighing up to 350 lbs.
- Ability to stand for extended periods, ambulate with hot items, and perform repetitive tasks.
- Ability to work in a fast-paced environment, prioritize tasks, and meet deadlines.
Working Conditions
- Medium physical demand level.
- Ability to work in a kitchen environment with extreme temperatures, humidity, and noise levels.
- Ability to work independently and as part of a team.
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