Campus Executive Chef & Culinary Leader

Yukon-Kuskokwim Health Corporation; Bethel (AK); On-site; USD 43,000 - 62,000; Full time

Benefits offered by this job

Generous PTO

Eleven paid holidays

Healthcare coverage

Life and Disability Insurance

Flexible Spending Account

Retirement plans

Employee Wellness Center

Job summary

The Yukon-Kuskokwim Health Corporation is seeking an Executive Chef to lead all campus-wide kitchens and supervise culinary operations. You will estimate consumption, requisition food, develop recipes, standardize production, and maintain safety and sanitation standards.

You will also plan menus, price them, and ensure quality across facilities. Must have a culinary degree and Serv-Safe certification, with 10+ years in food industry/culinary management.

Qualifications

• Minimum education includes technical, trade, or vocational school; culinary degree preferred.
• You may substitute 1 year of experience for each year of education below the basic requirement with a high-school diploma or GED.
• Current manager-level Serv-Safe certification is required.

Responsibilities

• Train and manage campus-wide kitchen personnel (Hospital, Long Term Care, Future Hostel, Behavioral Health Units).
• Supervise/coordinate all related culinary activities and estimate food consumption.
• Requisition/purchase food to maximize purchasing leverage; plan and price menus.

Skills

People management

Customer service focus

Cultural dietary adaptation

Sanitation and safety

Education

Culinary degree

Serv-Safe certification

Tools

Kitchen equipment knowledge

Job description

The Yukon-Kuskokwim Health Corporation is seeking an Executive Chef to lead all campus-wide kitchens and supervise culinary operations. You will estimate consumption, requisition food, develop recipes, standardize production, and maintain safety and sanitation standards.

You will also plan menus, price them, and ensure quality across facilities. Must have a culinary degree and Serv-Safe certification, with 10+ years in food industry/culinary management.