Dining Services Executive Chef

Position Summary / Career Interest:

The Executive Chef will be responsible for the creation of retail recipes for Bell Café and D&G Café. These recipes will include grab n go items, home line and grill specials and deli sandwiches and developing the training for the employees to execute. They will also be responsible for creating menus for both cafes. They will be responsible for research and development of new items for the cafes and patient menus.

Responsibilities and Essential Job Functions

• This role will manage the purchasing supervisor and will be responsible for testing new vendor items and coordinating standardization of ingredients across all retail locations. They will work with our food and beverage vendors to source new ingredients that reflect current market trends.
• This role will be responsible for developing inventory standardization processes and at the Bell location.
• The Executive Chef will be responsible for recipe and menu development for the physician’s lounge hot meals and grab n go items.
• This role will be responsible for the development of the catering program, scheduling of deliveries and menu and recipe creation.
• They will be responsible for the creation of build diagrams for all recipes that will be used for all Dining Service locations both retail and patient.
• The Executive Chef would be responsible for updating master cleaning schedules, equipment maintenance schedules and overall cleanliness of the Bell patient kitchen, catering area and physician’s lounge. They will work directly with retail leadership on training of the serving staff on portion control, waste reduction and food safety.
• Must be able to perform the professional, clinical and or technical competencies of the assigned unit or department.
• These statements are intended to describe the essential functions of the job and are not intended to be an exhaustive list of all responsibilities. Skills and duties may vary dependent upon your department or unit. Other duties may be assigned as required.

Required Education and Experience

• Bachelors Degree in Food Service Management or a related field of study from an accredited college or university OR
• 6 or more years of experience in kitchen leadership OR
• 6 or more years of experience in multi-unit leadership.
• 3 or more years of experience with food service regulatory requirements for sanitation and infection control.

Preferred Education and Experience

• 5 or more years of experience in food service management.
• 5 or more years of food service experience in a large health system.

Knowledge Requirements

• Ability to complete simple mathematics.

We are an equal employment opportunity employer without regard to a person’s race, color, religion, sex (including pregnancy, gender identity and sexual orientation), national origin, ancestry, age (40 or older), disability, veteran status or genetic information.