Executive Chef (Healthcare)

Culinesse LLC•Ephrata, PA

3d•Onsite

About The Position

Culinesse, LLC is seeking a hands-on, innovative Healthcare Executive Chef for Ephrata Manor in Ephrata, Pennsylvania. The role leads day-to-day kitchen operations and prepares, portions, cooks, and presents a variety of hot and cold foods for breakfast, lunch, dinner, and special or catered events. The chef is expected to lead by example, bring hospitality experience, and have experience with high-volume catering services. This collaborative position requires balancing multiple tasks, setting priorities, working with diverse constituencies, and addressing competing priorities in a fast-paced environment. Responsibilities may vary according to account needs and client requirements. The chef supervises and trains kitchen staff, oversees food quality and presentation, develops menus, and helps maintain safe, sanitary, and efficient kitchen operations.

Requirements

High school diploma or equivalent.
Four or more years of related work experience in a Chef role.
Advanced knife skills.
Ability to comply with dress code requirements.
Ability to work occasional nights, weekends, and holidays.

Nice To Haves

Healthcare Food Service experience is strongly preferred.
Experience in Senior Dining is preferred.
Experience with high-volume catering services.

Responsibilities

Clean and sanitize workstations and equipment, and ensure proper sanitation practices.
Follow Culinesse, client, regulatory, and safety rules and procedures; attend required training, including sanitation and allergy training.
Coordinate with related food and beverage departments to support smooth kitchen operations.
Maintain accurate records of food ingredients used to control food costs.
Create new menus and ensure their proper implementation.
Supervise, instruct, and guide cooks on a one-to-one basis.
Direct day-to-day operations of all kitchen functions.
Maintain standards for food preparation, plating, and presentation.
Orient employees to the department and train them on job responsibilities.
Prioritize and assign work and conduct performance reviews.
Recommend and implement procedural or production changes.
Prepare food and serve customers at an à la carte station when needed.
Provide high-quality customer service.
Operate kitchen equipment to measure and mix ingredients; wash, peel, cut, and shred produce; and trim and cut meat, poultry, or fish.
Taste products, read menus, estimate food requirements, check production, maintain records, plan production requirements, and requisition supplies and equipment.
Report accidents and injuries in a timely manner.
Produce small- to large-batch goods using classical and contemporary cooking, plating, and garnishing techniques.
Select recipes for menu cycles, prepare bakery items, receive inventory, move and lift foodstuffs and supplies, and prepare meals for customers requiring special diets.
Use production software to enter pre- and post-production data when required.
Take inventory and/or enter inventory into production when required.
Perform other assigned duties and responsibilities.