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Executive Chef

In Florida / United States

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Executive Chef   

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JOB TITLE:

Executive Chef

JOB TYPE:

JOB SKILLS:

JOB LOCATION:

Plantation Florida / United States

JOB DESCRIPTION:

Executive Chef
Pay Rate: $26.06/HR

Under the supervision of the Nutritional Services Director, the Executive Chef is expected to perform a variety of duties for the preparation, cooking, and serving of all foods for patients, cafeteria, and doctor’s dining room as well as catering, using creative, health conscience techniques, recipes, menus, and presentation


Job Duties:
--Consistently demonstrates the organization's commitment for and adherence to sound ethical business practices in accordance with the Corporate Integrity and Compliance Program, annual work plan and established policies and procedures
--Directly responsible for the food preparation for patients, the cafeteria, doctors’ dining room and any special requests.
--Develops and implements work standards, sanitation procedures, and personal hygiene requirements, consistent with Hospital rules, local, state, and federal regulations and food handling principles.
--Inspects food preparation and serving areas, equipment and storage facilities, observes the appearance and personal habits of staff to detect deviations and violations of current health regulations and orders corrective measures as necessary.
--Supervises and prepares, breakfast, lunch, and dinner meals as well as special functions.
--Supervises Hot Production Staff, including hiring, training, counseling, and evaluating.
--Responsible for portion control, proper plate service, presentation, garnish, etc.
--Participates with the Director and Clinical Nutritional Manager in menu planning.
--Determines type and accurate quantity of foods to be prepared.
Conducts regularly scheduled meetings with staff.
--Coordinates staff scheduling and assignments to ensure economical and timely food preparation.
--Develops and standardizes recipes.
--Directly responsible for all special functions and catering events within the facility.
--Exhibits proficiency in culinary techniques.
--Consistently assess customer service and satisfaction to making adjustments as necessary to achieve desired outcome of excellent service and quality
--Performs all duties as assigned by supervisor in a cooperative and timely manner.
--Maintains patient, employee, and environmental safety infection control and consistently complies with specified safety and practice standards.
--Serves as a role model for the department and ensures the highest level of customer service at all times.
--Completes other duties as assigned

Requirements:
--One year of experience in Health Care required
--Three to five years experience in Food Service Management preferred
--High school diploma or GED Required
--Associates / Technical from Culinary Institute Preferred

Position Details

POSTED:

Aug 02, 2021

EMPLOYMENT:

INDUSTRY:

Health Care

SNAPRECRUIT ID:

S16204861265008697

LOCATION:

Florida / United States

CITY:

Plantation

Job Origin:

Jobsrus_organic_feed

A job sourcing event
In Dallas Fort Worth
Aug 19, 2017 9am-6pm
All job seekers welcome!

Executive Chef    Apply

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Executive Chef
Pay Rate: $26.06/HR

Under the supervision of the Nutritional Services Director, the Executive Chef is expected to perform a variety of duties for the preparation, cooking, and serving of all foods for patients, cafeteria, and doctor’s dining room as well as catering, using creative, health conscience techniques, recipes, menus, and presentation


Job Duties:
--Consistently demonstrates the organization's commitment for and adherence to sound ethical business practices in accordance with the Corporate Integrity and Compliance Program, annual work plan and established policies and procedures
--Directly responsible for the food preparation for patients, the cafeteria, doctors’ dining room and any special requests.
--Develops and implements work standards, sanitation procedures, and personal hygiene requirements, consistent with Hospital rules, local, state, and federal regulations and food handling principles.
--Inspects food preparation and serving areas, equipment and storage facilities, observes the appearance and personal habits of staff to detect deviations and violations of current health regulations and orders corrective measures as necessary.
--Supervises and prepares, breakfast, lunch, and dinner meals as well as special functions.
--Supervises Hot Production Staff, including hiring, training, counseling, and evaluating.
--Responsible for portion control, proper plate service, presentation, garnish, etc.
--Participates with the Director and Clinical Nutritional Manager in menu planning.
--Determines type and accurate quantity of foods to be prepared.
Conducts regularly scheduled meetings with staff.
--Coordinates staff scheduling and assignments to ensure economical and timely food preparation.
--Develops and standardizes recipes.
--Directly responsible for all special functions and catering events within the facility.
--Exhibits proficiency in culinary techniques.
--Consistently assess customer service and satisfaction to making adjustments as necessary to achieve desired outcome of excellent service and quality
--Performs all duties as assigned by supervisor in a cooperative and timely manner.
--Maintains patient, employee, and environmental safety infection control and consistently complies with specified safety and practice standards.
--Serves as a role model for the department and ensures the highest level of customer service at all times.
--Completes other duties as assigned

Requirements:
--One year of experience in Health Care required
--Three to five years experience in Food Service Management preferred
--High school diploma or GED Required
--Associates / Technical from Culinary Institute Preferred


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