Top 3 Executive chef Jobs in Terre Haute In

Culinary Manager
Majestic Care of Terre Haute —Terre Haute, IN
- Full-time
- ServSafe
- Computer literacy
- English
- Paid holidays
- Life insurance
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6d

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Sous Chef
Bar Bosco —Terre Haute, IN
Help in the preparation and design of all food and drinks menus. Produce high quality plates both design and taste wise. Proven experience as a Sous Chef.
$25,000 - $45,000 a year
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Line Cook
Bar Bosco —Terre Haute, IN
The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Culinary school diploma a plus.
From $15 an hour
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Executive Chef
Confidential —Columbus, OH
Culinary degree or relevant certification preferred. Excellent leadership qualities with the ability to motivate and develop culinary teams.
From $90,000 a year
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3d
Executive Sous Chef
Tucci's Italian Steakhouse —Dublin, OH
Assist in inventory, ordering, and cost control. *Minimum 3+ years* of culinary leadership experience in a *high-volume kitchen*.
$70,000 - $80,000 a year
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4d

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Culinary Manager

Majestic Care of Terre Haute -
Terre Haute, IN

Quick Apply

Job Details

Full-time
6 days ago

Benefits

Paid holidays
Life insurance

Qualifications

Computer operation
ServSafe
Computer literacy
Food Safety Manager Certification
English
Healthcare infection prevention and control expertise
High school diploma or GED
Computer skills
Food preparation equipment operation

Full Job Description

Culinary Manager

Majestic Care of Terra Haute is looking for a Culinary Manager to join our team's mission and believe in our core values! Our mission: Through the hearts of our Care Team Members, we provide excellent healthcare to those we serve.

Our Core Values...

L - Listening

E - Empathy

A - Accountability

D - Decisiveness

This is how we create a culture to LEAD with Love.

Position Overview:

The Culinary Manager plans, directs and coordinates the activities of the Culinary Department and provides culinary services for residents and care team members. Oversee kitchen operations, food service staff, and ensure compliance with local, state, and federal regulations. Responsible for specialty menu planning, budgeting, training, and quality assurance.

Key Responsibilities:

Establish departmental regulations and procedures in conformance with administrative policies.
Develop standards for organization and supervision of culinary services.
Supervise and schedule culinary staff within budget.
Conduct regular audits, in-services, and performance evaluations.
Determine quality and quantity of food required, plans menus and controls food costs; work closely with consultant dietician.
Make frequent inspections of all work, storage and serving areas to determine that regulations governing dietetic activities are followed.
Recommend and/or institutes changes in policies or procedures to achieve optimum operation of the culinary department.
Maintain appropriate documentation in resident medical records; participate in care planning.
Select, orient, and train new employees in department; provides counseling to care team members and institute disciplinary measures as needed; complete performance evaluations on schedule.
Develop and direct cost control system; prepare and submit department budget to the Executive Director.
Maintain appropriate documentation in resident medical records; participate in resident care planning via electronic medical record.
Maintain effective relationships with residents and families, medical staff and with all care team members in the community.
Effectively delegate authority to department supervisor staff to ensure effective flow of materials and services
Attend professional meetings and conferences to keep abreast of current practices and trends in the field of dietetics and nutrition; provide dietary education and counseling for residents; present dietary education program to dietary and other staff, as required.
Ensure safe work procedures are developed and followed, to include those relating to care team members injuries, prevention, and infection control.
Ensure a Continuous Quality Control Improvement Program is in place and that appropriate follow-up occurs.
Maintain kitchen sanitation, food safety practices, and inventory control with regulatory standards. • Perform other tasks as assigned.

Position Job Functions:

This position requires the care team members to be able to perform and complete each essential duty satisfactorily.
This position requires for the care team member to be able to read, write, have excellent communication skills, and understand the spoken English language to ensure the safety and well-being of the residents.
This position requires the care team member to be able to reach (overhead), stand, walk, sit, pull, lift, carry, push, climb, balance, stoop, kneel, crouch, and twist.
This position requires the care team member to be knowledgeable of infection control techniques.
This position requires the care team member to be knowledgeable of commercial food service equipment operation.
This position requires the care team members to possess basic computer skills.

Qualifications:

High school diploma or equivalent.
Knowledge in basic computer skills.
Certified Dietary Manager, graduated from an approved program, associate/bachelor’s degree in related field, Certified Food Manager, 2 years of foodservice management/supervision, or meets state requirements for certification/licensure.
Supervisory experience is preferred in a long-term care or healthcare setting.
Strong leadership, communication, and organizational skills.
ServSafe Manager certification is required or must be obtained within 90 days of employment.

Majestic Difference Benefits:

Quarterly Pay Increase
Daily Pay
Company-Paid Life Insurance
Telehealth Services
Double Pay on Holiday
Care Team Member Relief Fund

Join the Majestic Care team where compassion meets excellence!

#HiMed

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