Executive Chef - Lead Campus-Wide Culinary Team

YKHC Yukon Kuskokwim Health Corporation; Bethel (CT); On-site; USD 43,000 - 62,000; Full time

Benefits offered by this job

Generous PTO

Paid holidays

Healthcare coverage

Life insurance

Disability insurance

FSA program

Retirement plan

Wellness center

Job summary

YKHC in Bethel, Alaska seeks an executive chef to train and manage all campus wide kitchen personnel across Hospital, Long Term Care, Future Hostel, Behavioral Health Units. You will supervise culinary activities, estimate food consumption, requisition supplies, and develop menus to meet nutrition and budget goals.

The role requires a culinary degree or equivalent, 10+ years in food service, and a valid manager-level ServSafe certification.

Qualifications

• Minimum 10 years of food industry and/or culinary management experience.
• Technical, trade, or vocational school degree required; culinary degree preferred.
• Current manager level ServSafe certification.
• Ability to adapt regional traditional foods for patients and meet nutritional needs.

Responsibilities

• Train and manage campus-wide kitchen personnel across Hospital, Long Term Care, Future Hostel, Behavioral Health Units; supervise/coordinate culinary activities.
• Estimate food consumption and requisition/purchase food to maximize purchasing leverage.
• Select and develop recipes; standardize production recipes for consistent quality.
• Establish presentation techniques and quality standards; plan and price menus; ensure proper equipment operation/maintenance; ensure sanitation levels.

Skills

Culinary management

Team leadership

Food cost control

Patient-centered service

Education

Culinary degree preferred

Tools

Kitchen equipment knowledge

Job description

YKHC in Bethel, Alaska seeks an executive chef to train and manage all campus wide kitchen personnel across Hospital, Long Term Care, Future Hostel, Behavioral Health Units. You will supervise culinary activities, estimate food consumption, requisition supplies, and develop menus to meet nutrition and budget goals.

The role requires a culinary degree or equivalent, 10+ years in food service, and a valid manager-level ServSafe certification.