Executive Chef
3 weeks ago
We are seeking a highly skilled and experienced Chef to join our team at Bozeman Health. As a key member of our culinary team, you will be responsible for providing exceptional dining experiences for our residents and guests while maintaining the highest standards of food safety and quality.
Key Responsibilities- Meal Preparation: Prepare and cook a variety of meals, including breakfast, lunch, and dinner, while ensuring adherence to dietary requirements and portion control.
- Quality Control: Ensure all prepared items meet the highest standards of taste, texture, and presentation, meeting the expectations of residents and their guests.
- Menu Planning: Collaborate with the production team to create diverse and balanced menus that cater to the dietary needs and preferences of our residents and their guests.
- Food Safety: Follow all established food safety and sanitation guidelines, including proper food handling, storage, and cleaning procedures.
- Presentation: Ensure that all meals are visually appealing and presented in an appetizing manner.
- Dietary Requirements: Adapt recipes to accommodate specific dietary restrictions or preferences, such as low-sodium, gluten-free, or vegetarian options.
- Inventory Management: Monitor and report on food and kitchen supplies, assisting in procurement and maintaining appropriate inventory levels.
- Cleanliness: Maintain a clean and organized kitchen environment, including daily cleaning tasks and regular deep cleaning.
- Time Management: Handle multiple cooking tasks simultaneously, manage preparation schedules, and meet deadlines for meal service.
- Equipment: Report any issues to the management for prompt repairs or replacements.
- Adaptability: Adjust recipes and portion sizes to accommodate needs and other special requests.
- Team Collaboration: Work closely with other kitchen staff, servers, and management to coordinate meal service and ensure smooth kitchen operations.
- Customer Service: Interact with residents and guests to understand their preferences and provide a personalized dining experience.
- Education: High school diploma or equivalent.
- Experience: Two (2) years experience as a Chef or Cook in a commercial restaurant or commercial catering.
- Certification: Complete ServSafe Certification within four (4) months of start date.
- Culinary Arts Degree: Culinary Arts Degree.
- Experience: Three (3) years of full-service restaurant or commercial catering experience.
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