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Executive Chef

2 months ago

Boston, Massachusetts, United States Morrison Healthcare Full time
Job Summary

We are seeking an experienced Executive Chef to oversee kitchen operations and maintain a safe and sanitary work environment for our staff. As a key member of our culinary team, you will be responsible for preparing or directing the preparation of meals in accordance with corporate programs and guidelines.

Key Responsibilities:
  • Develop and implement regular and modified menus that meet established guidelines and standards.
  • Train kitchen staff in food preparation, safe handling, and operation of equipment, food safety, and sanitation based on Company and regulatory standards.
  • Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas, ensuring that kitchen staff follows and completes schedules as assigned.
  • Manage inventory of food and non-food supplies to stay within established guidelines while ensuring that necessary product is available when needed.
  • Make decisions regarding utilization of leftover food products, staying within Company guidelines for such products.
  • Comply with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits.
  • Visit patients on an assigned nursing unit or area and ensure that every patient is visited by a member of the management or professional team at least once during their hospital stay.
  • Follow facility, department, and Company safety policies and procedures, including occurrence reporting.
  • Participate and attend departmental meetings, staff development, and professional programs, as appropriate.
Preferred Qualifications:
  • Bachelor's Degree in Culinary Arts, Food Services Technology/Management, or related field; or Associate's Degree in Culinary Arts or culinary certificate and required experience.
  • Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training.
  • Extensive catering experience a plus.
  • High volume, complex foodservice operations experience highly desirable.
  • Institutional and batch cooking experiences.
  • Hands-on chef experience a must.
  • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
  • Must be experienced with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the Internet.
  • Must be willing to participate in patient satisfaction programs/activities.
  • ServSafe certified highly desirable.