Executive Chef

mcm; Jacksonville (FL); On-site; USD 60,000 - 80,000; Full time

Job summary

mcm is seeking an experienced Executive Chef for Brooks Bartram Hospital in Jacksonville, Florida. The role requires leadership in culinary operations within a busy multi-outlet environment. We want a passionate culinary leader with strong experience ideally in institutional settings like hospitals or schools.

The ideal candidate will have 3-5 years of supervisory experience, excellent communication skills, and a culinary degree. Join us to create amazing dining experiences in a nurturing and creative culture.

Qualifications

• 3-5+ years in a supervisory role as Sous Chef or Executive Chef.
• Experience in a high volume, multi-outlet setting.
• Strong knowledge in restaurant management and communication skills.

Responsibilities

• Lead culinary operations in a fast-paced setting.
• Mentor and create a culture of growth and creativity.
• Implement and maintain stunning menu presentations.

Skills

Supervisory Experience

High Volume Management

Communication Skills

Restaurant Management

Menu Implementation

Catering Experience

Education

Culinary Degree

Job description

Position Title: Executive Chef

Location: Brooks Bartram Hospital

Salary: Competitive based of depth of experience

Now seeking a talented and experienced Executive Chef to lead our AM... busy and multi-outlet setting. We are seeking a culinary master with a mentoring leadership style. Healthcare Dining in a large multi-outlet setting is strongly desired. Will consider experienced institutional Executive Chefs such as University, District Chef, or similar.

Metz Culinary Management is growing and we have an opening for Rock Star Executive Chef who shares our passion for Food and Service and Leadership. We are seeking a Culinary Leader, with a passion for Food, Service and AMAZING Presentations.

Our Executive Chef must have a mentoring management style creating a culture of fun, creativity and growth. If you have the CULINARY CHOPS and passion for current, trending and diverse menus, and are ready to hit the ground running in a fast paced, high volume setting, we would like to hear from you! Must have Executive and/or Sous Chef experience in preferably an institution style, multi-outlet setting such as Hospital, School, College, Senior Living or Corporate Dining setting.

Requirements

• 3-5+Plus Years in a Supervisory Experience as Sous Chef or Executive Chef
• High Volume background
• Institutional facility or multi-outlet experience preferred
• Impeccable communication Skills
• Strong Restaurant Management knowledge
• Thorough knowledge of Menu implementation with STUNNING presentation ideas
• Strong Catering Experience
• Culinary Degree strongly preferred