The Executive Chef is responsible for daily kitchen operations and supervision of kitchen staff. The role includes supervising and preparing food for patient meal service, cafeteria food service, catering functions, and special events, as well as serving and portioning hot and cold foods. The Executive Chef plans and executes menus, develops and standardizes recipes, and manages kitchen inventory, including ordering and record keeping for food and supplies. The role trains kitchen staff and supervises their use of culinary techniques and procedures to support food quality and patient and customer satisfaction. Working closely with the Manager of Culinary Services, the Executive Chef helps maintain sanitation, food safety, quality standards, regulatory compliance, and the general upkeep of the Culinary Services department. The Executive Chef serves as the person in charge when the Manager of Culinary Services is absent.
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Job Type
Full-time
Career Level
Senior
Education Level
Associate degree