Lead Chef: Nutrition-Driven Kitchen Leader

Snoqualmie Valley Health; Snoqualmie (WA); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Pharmacy

Life and AD&D

Retirement Plan

Employee Assistance Program (EAP)

Flexible Spending Account (FSA)

Travel Assistance & ID TheftProtection

Pet Insurance

Other Voluntary Benefits

Job summary

Snoqualmie Valley Health is seeking a Lead Chef to oversee kitchen operations and ensure nutritious, safe meals for patients and staff. You will supervise staff, manage production, and ensure compliance with recipes, menus, portions, and dietary needs.

Collaboration with dietary and clinical teams is essential to align meals with patient orders, allergies, and therapeutic diets while maintaining efficiency and cost control.

Qualifications

• 3-5 years of experience in similar position or environment.
• Experience with food costing, recipe development, and adhering to budgets.
• Ability to communicate effectively in English, both verbally and in writing.

Responsibilities

• Lead staff in day-to-day kitchen operations, ensuring quality, consistency, and timeliness.
• Oversees all kitchen operations in the absence of the executive chef.
• Lead service execution during peak periods, ensuring smooth workflow and optimal patient/guest experience.
• Trains and guides staff on job duties, standard food safety and sanitation procedures.
• Collaborate on cost control strategies, waste reduction, and inventory management.
• Participate in strategic planning with the executive chef to align culinary operations with broader goals.

Skills

Strong interpersonal skills

Time management

English communication

Food safety knowledge

Team leadership

Education

Culinary Program or Higher learning in related field

Job description

Snoqualmie Valley Health is seeking a Lead Chef to oversee kitchen operations and ensure nutritious, safe meals for patients and staff. You will supervise staff, manage production, and ensure compliance with recipes, menus, portions, and dietary needs.

Collaboration with dietary and clinical teams is essential to align meals with patient orders, allergies, and therapeutic diets while maintaining efficiency and cost control.