Executive Chef at Clovis Community Medical Center

Thomas Cuisine•Clovis, CA

3h•Onsite

About The Position

Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing". The Executive Chef is a key leadership position and is directly responsible for the successful operation of the Nutrition Department in an acute facility. The Executive Chef ensures client customer service satisfaction with efficient cost-effective management meeting and exceeding expectations.

Requirements

Previous leadership and food service management experience.
Minimum of five (5) to seven (7) years of progressive culinary/kitchen management experience, depending upon formal degree or training.
Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
Scratch cooking and hands-on chef experience are a must.
The candidate should possess the capacity to guide and cultivate emerging leaders within their team.
Must be experienced with computers including Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the Internet.
Must be willing to participate in patient satisfaction programs and activities.
ServSafe certified.
Ability to successfully pass a criminal background check (State and Federal) and drug screen.

Nice To Haves

A college degree is preferred.
High volume, complex food service operations experience - highly desirable

Responsibilities

Will help ensure client and customer service satisfaction with efficient, cost-effective management meeting and exceeding expectations.
Manages the daily operations of the kitchen area.
Implements the production process and manages food cost, and labor costs and has an overall understanding of HACCP, under the direction of the Food Service Director.
Responsible for developing, mentoring, and coaching internal associates.
Executes menu development and purchasing requirements.
In carrying out assigned responsibilities, the Executive Chef must comply with all client policies and regulatory agencies.
Manages food service for an acute care facility with over 350 beds for patients.