Job Listing: Executive Chef

Are you looking for a career working in a hospital where you can design, supervise, coordinate and participate in production of food and management of cook(s) and other kitchen personnel within the department. This position is recognized as a technical expert, teacher and mentor for staff chefs and cooks within the department. Typically staff cooks report to this position. The Executive Chef will select recipes and menus, implement and train production staff in HACCP principles, oversee purchase standards, establish production levels and inventory controls, plan and price food and menus. The Executive Chef is responsible for controlling food cost issues, maintaining budget, expenses and determines solutions to prevent or correct deficiencies. The Executive Chef will also conduct interviews and hire production staff (i.e., cooks/chefs, salad prep personnel). The Executive Chef may assist production staff with preparation; and/or cooking if need arises.