Executive Chef
Company Name:
Koch Davis
Responsible for the successful operation of the culinary department in an acute care hospital. Ensures client, customer service/satisfaction with efficient cost effective management meeting and exceeding stated expectations. Responsible for all foodservice related activities which includes managing the daily operations of the kitchen area, implementing the production process, managing food cost/labor cost and having overall understanding of HACCP, under the direction of the director of food and nutrition. Responsible for developing, mentoring and coaching internal associates.
Requirements
Minimum of three (3) to five (5) years of progressive culinary/kitchen management experience, depending upon formal degree or training. Extensive catering experience a plus. High volume, complex foodservice operations experience is highly desirable. Institutional and batch cooking experiences. Hands-on chef experience a must. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Must be experienced with computers; to include Microsoft Office (word, excel and power point), outlook, e-mail and the internet. Must be willing to participate in patient satisfaction programs/activities. ServSafe certified is highly desirable. Must be able to successfully complete criminal background checks (state and federal) and drug screenings.
Education
B.S. degree in culinary arts, food services technology/management or related field.
Client
This is a contract foodservice, cleaning, property management and support services company.Estimated Salary: $20 to $28 per hour based on qualifications.
Koch Davis
Responsible for the successful operation of the culinary department in an acute care hospital. Ensures client, customer service/satisfaction with efficient cost effective management meeting and exceeding stated expectations. Responsible for all foodservice related activities which includes managing the daily operations of the kitchen area, implementing the production process, managing food cost/labor cost and having overall understanding of HACCP, under the direction of the director of food and nutrition. Responsible for developing, mentoring and coaching internal associates.
Requirements
Minimum of three (3) to five (5) years of progressive culinary/kitchen management experience, depending upon formal degree or training. Extensive catering experience a plus. High volume, complex foodservice operations experience is highly desirable. Institutional and batch cooking experiences. Hands-on chef experience a must. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Must be experienced with computers; to include Microsoft Office (word, excel and power point), outlook, e-mail and the internet. Must be willing to participate in patient satisfaction programs/activities. ServSafe certified is highly desirable. Must be able to successfully complete criminal background checks (state and federal) and drug screenings.
Education
B.S. degree in culinary arts, food services technology/management or related field.
Client
This is a contract foodservice, cleaning, property management and support services company.Estimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
