Executive Chef – Hospital Campus Culinary Leader

Yukon-Kuskokwim Health Corporation; Alaska; On-site; USD 79,000 - 118,000; Full time

Benefits offered by this job

Generous PTO

Comprehensive healthcare

Retirement plans

Life and Disability Insurance

Flexible Spending Account

Employee Wellness Center

Job summary

Yukon-Kuskokwim Health Corporation in Bethel, Alaska, seeks an Executive Chef to lead campus-wide culinary operations across Hospital, Long Term Care, and Behavioral Health Units. You will train and supervise kitchen staff, plan menus, and ensure safety and sanitation at all times.

The role requires 10+ years in culinary management, a culinary degree preferred, and a current ServeSafe certification. You will manage food purchases, develop recipes, and support USDA donation efforts.

Qualifications

• Technical or vocational culinary education; culinary degree preferred.
• 10+ years of food industry or culinary management experience.
• Current manager-level ServeSafe certification.
• Ability to manage in a diverse environment and adapt regional foods for patients.
• Experience in menu planning, pricing, and food requisition.

Responsibilities

• Supervise hospital kitchen personnel and oversee all YKHC kitchens.
• Estimate food consumption and procure food to maximize purchasing leverage.
• Develop and standardize recipes for consistent quality.
• Plan, price, and present menus with safety and sanitation in mind.
• Prepare special meals for events and maintain USDA Donation Program partnerships.

Skills

Kitchen management

Menu planning

Culinary supervision

Sanitation standards

Cultural cuisine adaptation

Education

Technical/Trade/Vocational degree

Culinary degree preferred

Tools

Serve-Safe certification

Job description

Yukon-Kuskokwim Health Corporation in Bethel, Alaska, seeks an Executive Chef to lead campus-wide culinary operations across Hospital, Long Term Care, and Behavioral Health Units. You will train and supervise kitchen staff, plan menus, and ensure safety and sanitation at all times.

The role requires 10+ years in culinary management, a culinary degree preferred, and a current ServeSafe certification. You will manage food purchases, develop recipes, and support USDA donation efforts.