Manager, Executive Chef

Manages all aspects of the facility food production including menu planning and food preparation to ensure customer satisfaction and compliance with federal, state and local regulations. Serves as a technical expert and culinary trainer for other chefs, managers and hourly staff. Responsible for synchronization of menu offering to improve quality of services provided while keeping costs within budgets. Establishes and maintains effective working relationships with all staff and other departments to provide a unified food service experience for patients, visitors and employees. Supervises and coordinates inventory control and food production activities of employees engaged in patient, retail, physician dining, and catering services to ensure an efficient and profitable food service. Participates in patient and overall customer satisfaction activities. Implements business practices that uphold SMH mission and values.

- Require a minimum of seven (7) years of experience in high volume production environment, including four (4) years of experience in a culinary leadership capacity.
- Require ServSafe Food Handling Safety Certification.
- Require Associate Degree in Culinary Arts. Relevant experience in a culinary services setting can be substituted on a year-for-year basis for the required degree.

- Prefer experience with multiple patient services production models (i.e. room service, traditional and cook-chill).
- Prefer American Culinary Federation (ACF) certification.
- Prefer prior contract management experience in executive chef capacity.
- Prefer experience with foodservice management systems such as CBORD, Computriton, etc.

BD: Bachelor Degree