Responsibilities:

The primary purpose of the Executive Chef position is to plan, develop, organize, and monitor all Retail, Patient & Culinary Services activities to provide continuous and consistent quality service in a cost-effective customer service manner to enhance client satisfaction and financial goals. This position is also responsible for developing menus, food purchase specifications and recipes.

Qualifications:

Associates degree in Food Service Management, Hotel/Restaurant Management, Business Management, Hospitality Management, or a related field is required. Four (4) years of progressive operations experience in food service administration at the managerial level in a high-volume setting required. ServSafe Food Safety Certification is required or must obtain ServSafe Food Safety Certificate within first six (6) to twelve (12) months of employment and must be maintained throughout employment. Effective oral and written communications skills are essential. Outstanding human relations and leaderships skills and the ability to function in a team environment required. Experience in a unionized environment a plus. Ability to calculate figures and amounts such as, proportions, percentages, and volume. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Equivalent experience, education and/or training may be substituted for the degree requirement.