EXECUTIVE CHEF

UHS•Huntington, WV

44d•Onsite

About The Position

River Park Hospital, a 165-bed facility and a leader in behavioral health care, located in Huntington, WV has an opening for an Executive Chef in its busy dietary department. We are looking for an experienced, forward-thinking Chef who is passionate about culinary arts with a desire toward service in enhancing the palates of our patients and employees providing them with awareness of dietary options to an improved healthy nutritional lifestyle. This position is responsible for preparation of meals in accordance with approved menu cycles and production sheets. Ensures that the meals are served with appropriate taste, temperature and appeal to ensure the patients receive meals in an appropriate manner. Assists Dietary Director in supply orders to ensure appropriate and responsible food and waste management. Ensures kitchen safety and sanitation is maintained at all times.

Requirements

Current Food Handler’s Card from Cabell-Huntington Health Department
ServSafe Manager Level or equivalent Food Protection Certification
ServSafe certified at the Manager level
Proficient in Word and Excel
Current food handler card
Associate Graduate of a culinary program (Bachelor preferred)
Minimum of 2 years as a chef/lead cook in a restaurant or café
Two years of supervisory experience
Knowledge of basic therapeutic diets, food portioning, and waste control
Ability to lead and direct kitchen staff as it relates to food production
Knowledge of Industrial kitchen equipment, operations, and procedures
Ability to use computers in office related programs such as Word and Excel
Ability to work in a fast-paced environment
Creates menus with input and approval of the dietitian and director
Ability to cook in large quantities and to read menus and recipes

Nice To Haves

Bachelor preferred

Responsibilities

Ensures implementation of menus and recipes as provided by the hospital dietitian and to consult with the dietitian as required.
Oversees the preparation of meals according to the menu cycle and daily production sheet.
Adheres to standards for food temperatures during cooking, serving, and storage of leftovers.
Oversees the compliance with established guidelines for sanitation and safety.
Provides food preparation leadership during shift to the food service staff.
Records/files production and other operational data.
Inspects supplies, equipment, and work area to ensure conformance to established standards.
Works with the Director of Dietary Services in the development and implementation of dietary policies, practices, and projects.
Assists other staff with routine dietary aide duties when needed.
Works with the Director of Dietary Services to ensure all “special functions” where food is requested, meets a high standard of food quality and service delivery.
Performs other duties as assigned/required by this position.