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Executive Chef

Executive Chef is responsible for kitchen operations, food procurement and food safety in three service areas:
patient food, caf and catering.
Under the guidance of the Director of Food & Nutrition Services, the Executive Chef will lead the culinary team.
Coordinates the procurement of food, food service supplies, small equipment, and office supplies within budget parameters.
Preparation of necessary financial data related to the unit and catering for various hospital departments.
Train, lead, and organize staff/department.
Develop recipes, forecast production and inventory.
Directs food storage, preparation in accordance to food and health care regulations.
Looking for:
Certification in culinary arts or cooking school required. Current and ongoing certification in food safety. Healthcare experience and minimum two years' experience food service management strongly preferred.
This is a full time benefited position.




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