Executive Chef

Riverside; Dearborn (MI); On-site; USD 70,000 - 110,000; Full time

Job summary

Riverside seeks an Executive Sous Chef (Healthcare) to oversee chef managers and hourly staff, developing culinary solutions aligned with client needs. You will manage production, presentation, and service standards while driving margins and ensuring food safety.

The role requires leadership of a culinary team, collaboration with dietitians, and adherence to strict healthcare regulations. A strong culinary background and people management experience are essential.

Qualifications

• High School diploma required.
• Bachelor’s degree in culinary arts or related field preferred.
• Must be Serve Safe Certified or able to earn within the first 90 days.
• Minimum 2-5 years’ experience coordinating food service operations.
• Strong initiative and ability to communicate effectively.

Responsibilities

• Actively support and apply all company and facility policies and procedures.
• Work with dietitians to ensure federal/state requirements are met.
• Lead culinary team to ensure quality in final presentation of food.
• Train and manage kitchen staff in best practice food production techniques.
• Maintain sanitation standards as required by regulations.
• Manage inventory, labor targets, and margins.

Skills

Leadership

Team management

Food service operations coordination

Strong communication

Time management

Education

High School diploma

Bachelor’s degree in culinary arts or related field preferred

ServSafe certification

Job description

Riverside -

Executive Sous Chef ( Healthcare)

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.

Job Duties

• Actively support and apply all company and facility policies and procedures

• Work with Corporate and/or onsite dietitians to ensure that all federal and state requirements are being achieved.

• Cultivate and maintain business partnerships with clients by developing a broad knowledge and understanding of clients’ and their customers’ needs and expectations, including:

• Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards

• Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food

• Train and manage culinary and kitchen employees to use best practice food production techniques

• Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved

• Complete and maintain all staff records including training records, shift opening/closing checklists and performance data

• Responsible for delivering food and labor targets

• Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends

• Ensure efficient execution and delivery of all culinary products in line with the daily menu

• Always responsible for always maintaining food quality and safety of items

• Manage waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards

• Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase

• Ensure proper equipment operation and maintenance

• Actively participate in food service-related committees within assigned facilities (if applicable), or otherwise be involved in and visible at special events within each assigned facility, to demonstrate the company’s team approach and commitment to the clients

• Educate Food Service Personnel in P&L process (where applicable) and review month-end results for each facility with its Food Service Director.

• Ensure all human resources and safety practices and policies are intact and adhered to.

• Hold Food Service Personnel accountable for behavior and performance, following Corrective Action guidelines when necessary.

• Conduct training and development needs assessment of Food Service Directors and arrange necessary training, including the areas of food and cost productions, customer services, team building, time management, human resources skills, etc.

• Communicate with and assist in developing goals and objectives with Food Service Director. Meet with Food Service Director on an individual basis to assess goals and areas of opportunity.

• Support Food Service Directors in conducting training and development needs assessment of employees and assist in arranging appropriate training sessions/tools.

• Responsible for the following daily activities but not limited to as follows:

  • Preparing and portions hot and cold menu items according to proper menu and recipe as noted on the production sheet counts.

  • Serving Resident meals according to the correct meal service times.

  • Coverage for any staff members who call out due to illness.

  • Assure all correct food and equipment temperatures are being recorded by meal.

  • Daily resident and facility employee interaction to assure residents are satisfied and being provided correctly.

  • Maintain highest standard of sanitation as required by the state Department of Health regulations.

  • Practice clean, safe work environment.

  • Willing to work flexible work hours.

  • Track inventory and communicate to the Dietary Manager and low supplies or place orders for needed items.

  • Label, wrap and date all unused food items in the correct areas.

  • Must be able to lift up to 50lbs

  • Support and follow Company and facility Policies and Procedures.

  • Responsible for the following daily activities in the absence of the Dietary Manager as follows but not limited to

  • Assure staff is clocking in on time as per their schedule.

  • Ability to read, understand and follow recipes, production sheets counts, diet orders, tray tickets and all employee work responsibilities and flows.

  • Must be Serve Safe Certified or able to earn within the first 90 days of starting.

  • Minimum Requirements:

    • High School diploma required.

    • Bachelor’s degree in culinary arts or related field preferred.

    • Minimum 2-5 years’ experience coordinating food service operations.

    • Demonstrated ability to lead and guide teams.

    • Strong initiative.

    • Strong ability to communicate effectively, both verbally and in writing.

    • Ability to maintain confidentiality of records and information.

    • Skill in the use of operating basic office equipment.