Executive Chef

Legacy Health • Vancouver, WA

52d • $39 - $52

About The Position

It’s a tall order being an Executive Chef in a hospital setting, but your experience in high-volume food preparation proves you have the chops to succeed. With equal parts leadership and culinary skills, you’ll coordinate and oversee everything from the production to the presentation of catered, patient and retail menu items, while ensuring high standards of safety. Your passion for making a difference fits in well with the Legacy mission of making life better for others. The Executive Chef develops, implements, directs and coordinates all site specific aspects of food preparation/production and all functions related to purchasing and procurement of food and kitchen inventory items. Plans menus and ensures that nutritious, high quality meals are produced while adhering to rigid quality, sanitation and cost-control standards. Ensures preparation and delivery of quality food items to patient and non-patient areas. Conducts nutritional analyses and maintains software databases. Assists with hiring, training, scheduling, disciplining, evaluating and discharging employees under span of control.

Requirements

• Graduate of culinary school or minimum of five years of high volume culinary management experience in health care, hotels or restaurants required.
• Minimum of five years high volume culinary management experience in health care, hotels and or restaurants.
• Must have had management duties that included hiring, scheduling, training, menu development and cost controls.
• Keyboard skills and ability to navigate electronic systems/software programs applicable to job functions.
• Knowledge of food service standards and practices, principles of supervision and ability to effectively communicate in both oral and written form.
• Skills and abilities necessary to lead, motivate and evaluate a team of employees to achieve excellence in product quality and service.
• Demonstrated skills in time management, organizing workload and workflow, sound decision making, and the ability to provide outstanding guest service.
• Knowledge of Hazard Analysis and Critical Control Point food safety and sanitation program.
• Demonstrated ability to implement employee training programs for all levels of culinary staff.
• Ability to remain calm and productive under varying job pressures utilizing critical thinking skills to organize and prioritize workload.
• Food handlers card mandatory.

Nice To Haves

• Bachelor degree in Hotel/Restaurant Management or related field or equivalent knowledge and experience preferred.
• Certified Chef preferred.
• Current Serv-safe is preferred.

Responsibilities

• Develops, implements, directs and coordinates all site specific aspects of food preparation/production and all functions related to purchasing and procurement of food and kitchen inventory items.
• Plans menus and ensures that nutritious, high quality meals are produced while adhering to rigid quality, sanitation and cost-control standards.
• Ensures preparation and delivery of quality food items to patient and non-patient areas.
• Conducts nutritional analyses and maintains software databases.
• Assists with hiring, training, scheduling, disciplining, evaluating and discharging employees under span of control.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed