Executive Chef - 1.0 FTE

Prairie Ridge Health is looking for an Executive Chef to join our Culinary Services team. This position is a 0.9 FTE (36 hours per week) and will work Monday-Friday, days. The Executive Chef is responsible for daily operations of the kitchen and supervision of kitchen staff, supervision and preparation of food for patient meal service, cafeteria food service, catering functions and special events, and service and portioning of hot and cold foods.

POSITION SUMMARY:

The Executive Chef is responsible for daily operations of the kitchen and supervision of kitchen staff, supervision and preparation of food for patient meal service, cafeteria food service, catering functions and special events, and service and portioning of hot and cold foods. The Executive Chef will plan and execute menus, develop and standardize recipes and manage kitchen inventory, including ordering and record keeping as it pertains to food and supplies. He or she will train kitchen staff and supervise their execution of various culinary techniques and procedures to optimize food quality and patient/customer satisfaction. The Executive Chef will work closely with the Manager of Culinary Services and assures that sanitation, food safety and quality standards, compliance with local, state and federal regulatory requirements and general upkeep of the Culinary Services department is maintained at a satisfactory level. The Executive Chef will function as “the person in charge” in the absence of the Manager of Culinary Services.

EDUCATION REQUIREMENTS/LICENSURE/CERTIFICATION/REGISTRATION

• Associate Degree in Culinary Arts or obtain within 5 years.
• ServSafe Food Manager certification or equivalent required.
• Knowledge of therapeutic diets is preferred.
• Minimum three years of chef experience required.

Shift: Monday-Friday, days

FTE: 0.9 (36 hours per week)