Executive Chef

M-F 7 am to 3:30 pm; variable as needed

At Children's Nebraska, our mission is to improve the life of every child through exceptional care, advocacy, research and education. As the state's only full-service pediatric healthcare center, we provide comprehensive, holistic care to our patients and families—from primary and specialty care to behavioral health services and everything in between. Dedicated to a People First culture, we foster an environment with joy, belonging, wellbeing, learning and growth. Turn your passion into purpose and make a difference where it matters most.

A Brief Overview
Responsible for providing oversight of high quality and efficient service in preparation and delivery of food. . Responsible for staff assisting with preparation, cooking and presentation of food product. Performs related activities as required. Attends scheduled meetings and training as assigned. Participates in inventory/cost control, inventory management in designated area. Plans, , prepares and services food in the cafeteria and related areas using standardized recipes, quality, portioning, safe and sanitary practices, and in compliance with regulation from national, county, and local accrediting agencies. Oversees the daily and technical flow of work in the department.

Essential Functions

• Develops, creates, budgets and executes daily and special function menus for staff & visitors ensuring adequate nutritional value and economic scale. Plans and implements cycle menus, and variety of specials based on feedback. Works with in-house computer software program to create standardized recipes.
• Oversees daily kitchen operations, including scheduling, organization, and maintenance of equipment. Ensures food quality and consistency in preparation and presentation, maintaining high culinary standards. Works alongside production team to ensure recipe and process compliance. Monitors food waste and mitigates unnecessary usage.
• Manages department including staffing levels, job reassignments, and other personnel related needs. Coaches, councils, and evaluates employees on their performance. Collaborates with management, front-of-house staff, and sometimes customers to ensure seamless service.
• Implements cost control for food and supply purchases using forecasting methods from approved vendors ensuring adherence to fiscal and budgetary food operational plans.
• Trains new and incumbent staff on safe food receiving, handling, portioning, waste control, LEAN methodology, storing, and serving (HACCP principles). Establishes and enforces safety, sanitation and proper food handling standards for production and service. Complies with all food handling, OSHA regulations and other local, state and federal regulations.
• This job description is intended to outline the primary responsibilities, duties, and qualifications of this position but not limited to them. Guided by our values, we emphasize collaboration and mutual support to achieve department and organizational goals. Therefore, team members may be asked to complete other duties not specified, to meet those goals.
• Regular attendance at work is an essential function of the job.
• Perform physical requirements as described in the Physical Requirements section

Education Qualifications

• Associate's Degree From an accredited college or university in food service or culinary arts or related field Preferred or
• Equivalent experience Required

Experience Qualifications

• Minimum five years experience in the food industry required, preferably in a healthcare food production leadership role Required

Skills and Abilities

• Knowledge of menu design and accompanied costing, seasonal availability of foods, inventory control, and HACCP principles.
• Ability to: forecast food needs per historical data; manage the direct/indirect expenses related to food service; and staff department per needs and budgetary restraints without pre-approved overtime.
• Additional skills include: leadership of staff; menu development; inventory control; and coaching/counseling techniques

Licenses and Certifications

• Current and valid Food Handlers/Serv-Safe certification Required

Children's is an equal opportunity employer, embracing and valuing the unique strengths and differences of people. We cultivate an inclusive environment of respect and trust where we all belong. We do not discriminate based on race, ethnicity, age, gender identity, religion, disability, veteran status, or any other protected characteristic.