EXECUTIVE CHEF

Iredell Health System; Statesville (NC); On-site; USD 65,000 - 95,000; Full time

Job summary

Iredell Health System is seeking an Executive Chef to lead all food service activities—from menu development and quality to production and service—while managing the department budget and cost controls.

This role emphasizes training and motivating staff, ensuring health and safety compliance, leveraging ServeSafe certification, and collaborating with nutrition staff and system-wide catering for patients and events.

Qualifications

• Associate’s Degree in Culinary Arts or related field; or A.O.S. Degree in Culinary Arts or culinary certification and required experience. Bachelor’s Degree preferred.
• ServeSafe certification required. If not certified, must obtain within 30 days of hire date.
• Minimum of three to five years of progressive culinary/kitchen management experience.
• Ability to communicate effectively; both verbal and written, with clients, customers, and support staff.
• Catering experience preferred. High volume, complex foodservice operations experience preferred.
• Intuition and batch cooking experience. Hands on chef experience
• Comprehensive knowledge of food trends, with a focus on quality, products, sanitation, food costs controls and presentation
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
• Ability to communicate effectively; both verbal and written, with clients, customers, and support staff. Must be willing to participate in patient visitation as needed.
• Skilled in directing and coordinating the activities of food production personnel to ensure efficient operations. Time-management skills to achieve production targets within set timeframe
• Decision-making Skill: They are adept to taking key production decisions to ensure manufacture of high quality products.

Responsibilities

• Responsible for building and creating the menus
• Responsible for managing the supply orders and creating par levels for all food needs
• Responsible for the orchestration of the food preparation and meal development
• Responsible for collaborating with the nutrition staff to create meals related to the needs of our patients
• Responsible for collaborating with health system staff for catering events and functions
• Responsible for educating staff on proper techniques in the workplace.

Skills

Effective communication

Team leadership

Time management

High-volume kitchen experience

Catering experience

Hands-on chef experience

Menu development

Food cost controls

Collaboration with nutrition staff

Catering event coordination

Education

Associate’s Degree in Culinary Arts

A.O.S. Degree in Culinary Arts or culinary certification

Bachelor’s Degree preferred

Tools

Microsoft Office

Job description

Description

Under the direction of the Food Service Director, the Executive Chef plans, directs, and controls all food service related activities including: menu development, quality, purchasing, production, and service while managing the operation's budget through effective cost control procedures and systems.

Accountable for training, coaching and motivating team and ensuring that all team members comprehend and comply with guidelines, regulations, procedures and policies.

Maintain and promote a clean & safe kitchen work environment in accordance with applicable health, safety, and food handling regulations.

Acts as department Director as needed.

Requirements

• Associate’s Degree in Culinary Arts or related field; or A.O.S. Degree in Culinary Arts or culinary certification and required experience. Bachelor’s Degree preferred.
• ServeSafe certification required. If not certified, must obtain within 30 days of hire date.
• Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training.
• Ability to communicate effectively; both verbal and written, with clients, customers, and support staff
• Catering experience preferred. High volume, complex foodservice operations experience preferred.
• Intuition and batch cooking experience. Hands on chef experience
• Comprehensive knowledge of food trends, with a focus on quality, products, sanitation, food costs controls and presentation
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
• Ability to communicate effectively; both verbal and written, with clients, customers, and support staff. Must be willing to participate in patient visitation as needed.
• Skilled in directing and coordinating the activities of food production personnel to ensure efficient operations. Time-management skills to achieve production targets within set timeframe
• Decision-making Skill: They are adept to taking key production decisions to ensure manufacture of high quality products.

Essential Physical Requirements

• Must possess full range of body motion to pass basic FIT test for position to include standing, pushing, stooping, and sitting for extended periods of time.
• Must be able to lift and carry up to 35 pounds

Job-Specific Standards

Responsible for building and creating the menus

Responsible for managing the supply orders and creating par levels for all food needs

Responsible for the orchestration of the food preparation and meal development

Responsible for collaborating with the nutrition staff to create meals related to the needs of our patients

Responsible for collaborating with health system staff for catering events and functions

Responsible for educating staff on proper techniques in the workplace.