2 - 5 years of experience required
Promotes and maintains positive service culture. Performs a wide variety of duties and functions to prepare, measure, season, cook, assemble and serve foods for patients/residents, staff, and visitors. Develops menus for patients, cafeteria, and catered events. Develops and follows standardized recipes for food consistency, and menu guidelines. Adheres to temperature and safe food handling practices. Completes quality assurance and improvement audits and evaluations. Performs a variety of training for associates related to food production skills, food safety, menus, sanitation and related areas. Directs department activities to include food prep, production, assembly, service, storage and distribution for patients/residents, staff and visitors. The Executive Chef will perform cleaning and sanitizing duties to work areas, equipment, and wares, as well as will transport equipment, meals and supplies to various destinations according to requests.
Must be available to work varied shifts and weekends .
· Associate degree in Culinary Arts
· Dietary Manager preferred.
· Four years progressive responsible experience as food service Chef
· Experience with modified diets preferred
Licenses, Registrations, or Certifications:
- ServSafe Certification required.