Summary:
Responsible for daily operations as related to preparing and serving meals to patients, staff and visitors and all tasks leading up to and after meal service. Executive Chef tasks include (but are not limited to): procurement of food and supplies, scheduling, staff accountability and training, managing food budget, establishes and maintains safety, sanitation and environmental control policies & protocols, quality & process improvement. Plans, adjusts, and executes menus in collaboration with department director and associated Food & Nutrition Service staff. Oversees recipe production and quality assurance.
Directly supervises all food production and associated staff.
QUALIFICATIONS:
Required: Four years kitchen leadership experience. Thorough knowledge of all department functions. Sound understanding of food sanitation standards and techniques. Competency in use and maintenance of commercial kitchen equipment. Ability to follow and give detailed written and verbal instructions. Ability to organize and prioritize work, respond to changes in pace productively and efficiently, focus on all areas of each task, independently complete basic checks required to maintain sanitation and productivity guidelines. Ability to independently complete basic math; Ability to create and modify documents using Microsoft Word and Excel; and Ability to work independently. Associate degree in Culinary Arts or related field;
American Culinary Federation (ACF) certification.
Job Type: Full-time
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Experience:
- Medical - Culinary: 4 years (Required)
- Leadership: 2 years (Required)
Ability to Relocate:
- Klamath Falls, OR: Relocate before starting work (Required)
Work Location: In person
