Salary not Determined
Executive Chef 3
More information about this job:
Are you looking for the opportunity to take your culinary career to the next level? … Then **MEMBERS ONLY**SIGN UP NOW***. may have the ideal opportunity for you!!
**MEMBERS ONLY**SIGN UP NOW***. is currently seeking an Executive Chef 3 to facilitate system culinary programs for a high profile 450-bed hospital located in Silver Spring, Maryland - DC Metro area. The Executive Chef will be responsible to manage the daily operations of the kitchen, implement production processes for catering events, AYR patient meal service and cafe. Will properly manage food and labor costs and have a through working understanding of HACCP, all to exceed patient and client expectations. Best qualified candidate possesses a strong culinary background along with excellent leadership, organizational, financial and communication skills.
Reporting to the General Manager, the Executive Chef will manage a staff of approximately 25 employees. The ideal candidate will have six or more years experience as an executive chef in a high-volume setting, and prior experience in a healthcare setting along with knowledge of special diets is needed. Strong knowledge of food productions processes is needed, knowledge of AYR room service is a plus. A culinary degree is a preferred.
Patients are the heart of everything we do and we welcome you to join our team with this career opportunity.
Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in the largest accounts or in an account requiring a highly skilled Executive Chef. This position is recognized as the technical expert, teacher and trainer for other chefs and cooks within the account. Selects and develops recipes and other items for clients. Develops menu, implements and trains HACCP, oversees/purchases food, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food cost issues and offer solutions, may train other chefs outside account. May cook selected items, and plan or price menus. Typically has chefs and cooks reporting to this position.
Qualifications & Requirements:
Basic Education Requirement - Technical, Trade, or Vocational School Degree
Basic Management Experience - 3 years
Basic Functional Experience - 4 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
**MEMBERS ONLY**SIGN UP NOW***. will require a background check and may require a drug screen for this position.
**MEMBERS ONLY**SIGN UP NOW***. is an EEO/AA/M/F/D/V employer.