Executive Chef - Healthcare Kitchen Leader

Aramark; Dallas (TX); On-site; USD 85,000 - 125,000; Full time

Job summary

Aramark Healthcare+ is seeking an Executive Chef to join their team at Baylor University Medcal Center in Dallas, TX. The Executive Chef oversees chef managers and hourly culinary staff, developing and executing culinary solutions to meet customer needs and tastes.

Manages up to 35 culinary operators to meet production, presentation, and service standards. Responsibilities include driving culinary standards, staff training, client rapport, and achieving food and labor targets while ensuring

Qualifications

• Requires at least 4 years of culinary experience in a hospital environment.
• At least 2 years in a management role.
• Requires a Culinary Degree or equivalent experience.
• Ability to multi-task.
• Ability to simplify the agenda for the team.
• Requires advanced knowledge of the principles and practices within the food profession.
• This includes experiential knowledge required for management of people and/or problems.
• Requires oral, reading, and written communication skills.

Responsibilities

• Oversee chef managers and hourly culinary 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 on achieving agreed targets and standards.
• Plan and execute team meetings and daily huddles.
• Maintain staff records including training and performance data.
• Develop and maintain client and guest rapport for mutually beneficial relationships.
• Interact directly with guests daily.
• Ensure accurate food consumption estimates for requisitions.

Skills

Culinary leadership

Multitasking

Communication

Team management

Education

Culinary Degree

Job description

Aramark Healthcare+ is seeking an Executive Chef to join their team at Baylor University Medcal Center in Dallas, TX. The Executive Chef oversees chef managers and hourly culinary staff, developing and executing culinary solutions to meet customer needs and tastes.

Manages up to 35 culinary operators to meet production, presentation, and service standards. Responsibilities include driving culinary standards, staff training, client rapport, and achieving food and labor targets while ensuring