Executive Chef - High-Volume Healthcare Kitchen

Compass Group USA; Boston (MA); In loco; USD 85.000 - 120.000; Tempo pieno

Vantaggi offerti da questo lavoro

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Descrizione del lavoro

Compass Healthcare is seeking an Executive Chef to oversee kitchen operations, ensuring safety and sanitation while directing meal preparation per corporate guidelines. This role suits an energetic culinary professional with leadership focus.

You will train staff, manage inventory, control costs, and maintain high standards of quality and presentation in a healthcare environment, aligning with patient and staff nourishment goals.

Competenze

• A.S. or equivalent culinary education.
• Minimum 5+ years in kitchen management.
• ServSafe certification preferred.
• Extensive catering and high-volume ops experience.
• Proficiency with MS Office.

Mansioni

• Plans regular and modified menus according to established guidelines.
• Follows standardized recipes, portioning and presentation standards; uses daily production worksheets and waste logs.
• Trains kitchen staff in food preparation, safe handling, equipment operation, food safety and sanitation.
• Maintains cleaning and maintenance schedules for equipment, storage and work areas.
• Maintains inventory of food and non-food supplies within guidelines; ensures availability.
• Decides on leftover food utilization within company guidelines.
• Complies with health regulations and audits.
• Follows safety policies and participates in meetings and development programs.

Conoscenze

Hands-on chef

Kitchen management

Food cost controls

Catering experience

Food safety compliance

Microsoft Office

Formazione

A.S. or equivalent

5+ years of progressive culinary/kitchen management experience

ServSafe certified

Strumenti

Microsoft Office

Descrizione del lavoro

Compass Healthcare is seeking an Executive Chef to oversee kitchen operations, ensuring safety and sanitation while directing meal preparation per corporate guidelines. This role suits an energetic culinary professional with leadership focus.

You will train staff, manage inventory, control costs, and maintain high standards of quality and presentation in a healthcare environment, aligning with patient and staff nourishment goals.