Loma Linda University Health
Executive Chef (MC,FT)
Loma Linda University Health, Loma Linda, California, United States, 92354
Job Summary:
The Executive Chef is responsible for providing leadership in the management of food production for patients, cafeteria, and catering. Enhances the culinary presentation of foods and ensures all meals are flavorful, produced in a timely manner, and cost-effective. Ensures departments meet all quality control standards and regulatory agency requirements. Acts as a culinary resource and trainer for all production staff on cooking techniques. Develops and coordinates system-wide culinary training programs. Researches and develops new recipes and menus for patients, cafeteria, and catering services. Performs other duties as needed.
Education and Experience:
Bachelor's Degree in Culinary Arts or other related field required. Experience may be considered in lieu of degree. Minimum three years of experience as a chef or cook in quantity food preparation, planning, menu creation, and coordination of catered functions required. Minimum one year of supervisory experience required. Experience in a healthcare setting preferred.
Knowledge and Skills:
Ability to safely operate food production equipment and monitor food production areas in all food systems operations. Ability to perform simple math functions in order to adjust/modify recipes or production amounts and to solve general workload assignments. Ability to see and taste foods during evaluation of quality of food appearance, texture, and taste. Demonstrated ability to counsel and instruct employees, initiating positive correction of problems and documenting actions taken. Ability to interact positively with all hospital employees and clientele. Demonstrated knowledge of cooking principles and quality standards for food. Able to have others cooperate or follow a specific course of action; relate positively, effectively, and professionally with others; be assertive and consistent in following and/or enforcing policies; work calmly and respond courteously when under pressure; lead, supervise, teach and collaborate; and accept direction. Excellent interpersonal skills in dealing with coworkers and supervisors. Able to think critically; perform basic math functions; manage multiple assignments effectively; organize and prioritize workload; work well under pressure; problem solve; recall information; pay close attention to detail; work independently with minimal supervision.
Licensures and Certifications:
Current ServSafe training certificate required.
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The Executive Chef is responsible for providing leadership in the management of food production for patients, cafeteria, and catering. Enhances the culinary presentation of foods and ensures all meals are flavorful, produced in a timely manner, and cost-effective. Ensures departments meet all quality control standards and regulatory agency requirements. Acts as a culinary resource and trainer for all production staff on cooking techniques. Develops and coordinates system-wide culinary training programs. Researches and develops new recipes and menus for patients, cafeteria, and catering services. Performs other duties as needed.
Education and Experience:
Bachelor's Degree in Culinary Arts or other related field required. Experience may be considered in lieu of degree. Minimum three years of experience as a chef or cook in quantity food preparation, planning, menu creation, and coordination of catered functions required. Minimum one year of supervisory experience required. Experience in a healthcare setting preferred.
Knowledge and Skills:
Ability to safely operate food production equipment and monitor food production areas in all food systems operations. Ability to perform simple math functions in order to adjust/modify recipes or production amounts and to solve general workload assignments. Ability to see and taste foods during evaluation of quality of food appearance, texture, and taste. Demonstrated ability to counsel and instruct employees, initiating positive correction of problems and documenting actions taken. Ability to interact positively with all hospital employees and clientele. Demonstrated knowledge of cooking principles and quality standards for food. Able to have others cooperate or follow a specific course of action; relate positively, effectively, and professionally with others; be assertive and consistent in following and/or enforcing policies; work calmly and respond courteously when under pressure; lead, supervise, teach and collaborate; and accept direction. Excellent interpersonal skills in dealing with coworkers and supervisors. Able to think critically; perform basic math functions; manage multiple assignments effectively; organize and prioritize workload; work well under pressure; problem solve; recall information; pay close attention to detail; work independently with minimal supervision.
Licensures and Certifications:
Current ServSafe training certificate required.
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