Chef Manager - Hospital

Thomas Cuisine•Rupert, ID

23h•Onsite

About The Position

Thomas Cuisine is seeking a Chef Manager for a hospital setting in Rupert, ID. This role involves leading a culinary team to deliver exceptional dining experiences, focusing on scratch-made menus with high-quality ingredients. The Chef Manager will be responsible for curating diverse and innovative menus, integrating nutritional elements, and accommodating special diets. The position also entails overseeing day-to-day kitchen operations, ensuring efficiency, cleanliness, and compliance with health and safety standards. The successful candidate will streamline processes, manage vendor relationships, interact with residents and guests for feedback, develop training programs, and collaborate on budget management. Thomas Cuisine is an award-winning, privately held contract food service company founded in 1986, advocating the healing power of whole foods and preparing scratch-made cuisine fresh each day. They are committed to fostering a diverse, equitable, and inclusive workplace.

Requirements

At least 3 years of leadership experience in a chef, sous chef, or kitchen manager role with P&L business acumen.
Food service experience in healthcare, restaurant or multi-outlet environments strongly preferred.
Excellent culinary skills with a passion for scratch cooking and fresh ingredients.
Proven ability to manage teams, prioritize tasks, and lead by example.
Working knowledge of food cost controls, production systems, and menu planning.
Strong communication skills and commitment to service excellence.
Ability to lift up to 40 pounds frequently.
ServSafe® and State Food Handler Card (if applicable) required.
Ability to successfully pass a criminal background check (State and Federal) and drug screen.

Nice To Haves

Culinary degree is preferred but not necessary.

Responsibilities

Curate and design diverse, innovative menus centered on scratch-cooked, high-quality ingredients.
Integrate nutritional elements and accommodate special diets and resident preferences.
Lead and inspire a culinary team to deliver excellence in food preparation, presentation, and taste.
Oversee day-to-day kitchen operations, ensuring efficiency, cleanliness, and compliance with health and safety standards.
Streamline processes to enhance overall operational performance and reduce waste.
Establish and maintain strong vendor relationships to secure fresh, sustainable, and locally sourced ingredients.
Negotiate favorable terms to optimize cost efficiency and maintain budgetary goals.
Interact with residents and guests to gather feedback and implement customer-centric strategies.
Develop and implement training programs to enhance team skills and knowledge.
Collaborate with financial teams to create and manage culinary department budgets.
Other duties as assigned.