Executive Chef

Mass General Brigham•Oak Bluffs, MA

37d•Onsite

About The Position

Responsible for direction and leadership of the kitchen staff, including setting the menus, organizing staff, liaising with suppliers, ensuring compliance, directing personnel training and managing the budget. Mass General Brigham relies on a wide range of professionals, including doctors, nurses, business people, tech experts, researchers, and systems analysts to advance our mission. As a not-for-profit, we support patient care, research, teaching, and community service, striving to provide exceptional care. We believe that high-performing teams drive groundbreaking medical discoveries and invite all applicants to join us and experience what it means to be part of Mass General Brigham.

Requirements

Associate's Degree Culinary Arts required or Bachelor's Degree Culinary Arts preferred
Progressive kitchen/cooking management experience 5-7 years required
Excellent communication skills.
Ability to manage in a fast-paced environment and delegate work.
Ability to budget, manage inventory and manage expenses.
Working knowledge of various computer software programs (MS Office, POS, and management/inventory systems).

Nice To Haves

Bachelor's Degree Culinary Arts preferred

Responsibilities

Identify, develop and monitor all food production areas to ensure they meet: food is prepared in accordance with recommended dietary guidelines and aligns with the hospital diets; food is labeled with appropriate and accurate nutrition information; food and supplies are all handled according to policy and procedures of the department, hospital, state and federal rules and regulations; quality and cost controls are in place and appropriate action is taken to improve organizational performance; and food safety and cleanliness standards are exceeded.
Develop and oversee personnel, training, equipment, and inventory management.
Implement and maintain weekly evaluations and provide oversight for daily inspections across all areas of responsibility to ensure high-quality food, appropriate food safety, and cleanliness are maintained in the various work areas to meet the high standards of the organization.
Develop programmatic initiatives to increase customer satisfaction and employee satisfaction throughout Culinary and Clinical Nutrition Services.
Manage the internal accounting and inventory management for food and supplies related to the food production operations across the system.
Responsible for department budget and improving operational efficiency.