Hennepin Healthcare
Hennepin Healthcare is looking for a full-time Executive Chef to work weekday day shift - an i nnovative and creative individual with great leadership skills to lead our culinary team.
SUMMARY The Executive Chef oversees all culinary operations within a hospital, ensuring high-quality food production, service, and safety standards are met. This role involves menu planning, staff management, food ordering, cost control, and maintaining a sanitary work environment, all while adhering to established guidelines and regulations.
RESPONSIBILITIES
Monitors price trends of raw materials and supplies, timing and quantity of purchases as well as monitors the storage, preparation, distribution, and service of food served in all food service operations
Maintain inventory to meet the need of supplies, equipment, and commodities
Develop training materials pertaining to proper sanitation including food storage, temperature standards, and food safety guidelines
Supervises, trains, and directs production staff on daily tasks, duties assembly, and presentation of foods, ensuring that sanitization, food safety, and food quality standards are maintained by all regulatory agencies
Key participant in menu planning (meal suggestions and recipes) for patient food services and retail operations
Hires non-exempt staff and conducts performance appraisals
When necessary, fulfill the duties of cook or any other food services staff member
Other duties as assigned
QUALIFICATIONS Minimum Education / Work Experience
Five (5) years of experience as a culinary chef with lead chef responsibilities working in either hotels, resorts, clubs, restaurants or healthcare
Culinary arts degree from a culinary arts institution
OR
An approved combination of education and experience
Preferred Qualifications
Equivalent of two (2) years of college preparation in culinary skills with training for quantity food preparation
Minimum of five (5) years of food preparation, service, and supervisory experience
Certified Executive Chef by ACF
License / Certifications
State of Minnesota Food Manager certification and ServSafe Certificate, or ability to achieve within 6 months of hire
#J-18808-Ljbffr
SUMMARY The Executive Chef oversees all culinary operations within a hospital, ensuring high-quality food production, service, and safety standards are met. This role involves menu planning, staff management, food ordering, cost control, and maintaining a sanitary work environment, all while adhering to established guidelines and regulations.
RESPONSIBILITIES
Monitors price trends of raw materials and supplies, timing and quantity of purchases as well as monitors the storage, preparation, distribution, and service of food served in all food service operations
Maintain inventory to meet the need of supplies, equipment, and commodities
Develop training materials pertaining to proper sanitation including food storage, temperature standards, and food safety guidelines
Supervises, trains, and directs production staff on daily tasks, duties assembly, and presentation of foods, ensuring that sanitization, food safety, and food quality standards are maintained by all regulatory agencies
Key participant in menu planning (meal suggestions and recipes) for patient food services and retail operations
Hires non-exempt staff and conducts performance appraisals
When necessary, fulfill the duties of cook or any other food services staff member
Other duties as assigned
QUALIFICATIONS Minimum Education / Work Experience
Five (5) years of experience as a culinary chef with lead chef responsibilities working in either hotels, resorts, clubs, restaurants or healthcare
Culinary arts degree from a culinary arts institution
OR
An approved combination of education and experience
Preferred Qualifications
Equivalent of two (2) years of college preparation in culinary skills with training for quantity food preparation
Minimum of five (5) years of food preparation, service, and supervisory experience
Certified Executive Chef by ACF
License / Certifications
State of Minnesota Food Manager certification and ServSafe Certificate, or ability to achieve within 6 months of hire
#J-18808-Ljbffr