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Executive Chef - Anderson at Community Health Network

Anderson, Indiana, United States -

Full Time

Start Date

Immediate

Expiry Date

31 Dec, 25

Salary

0.0

Posted On

02 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Training, Food Sanitation, Safety Issues, Food Cost Management, Menu Development, Quality Control, Catering Planning, Demonstration Skills, Interpersonal Skills, Leadership Skills, Coaching, Scheduling, Healthy Cooking Promotion, Continuous Improvement, Technical Skills, Procurement

Industry

Hospitals and Health Care

Description

Join our community Community Health Network has an excellent opportunity available within our Food Service team at Community Hospital Anderson. If you are looking for challenging work and meaningful advancement, then you should consider a career with Community. Make a difference The Executive Chef of Food Services role is to assist with the overall business plan for retail services, menu development, quality and price control. Assures that all recipes are standardized and integrated into practice. Assists in the development of standards and procedures for display and set up for catering and the cafeteria. Responsible for the planning and organization of catering events. Responsible for culinary training. Presents demonstrations and display cooking for events, classes and programs. Advises department staff in regard to food sanitation, safety issues and food cost. Your exceptional qualifications High school diploma or GED equivalent required; Associate’s Degree in Food Service Management, Dietetics, Culinary Arts, or similar field is preferred Three (3) to five (5) years experience as a professional Chef is required 10 years in culinary industry is preferred ServSafe Certification required. Your exceptional skills Ability to demonstrate and provide examples of continuous personal development and improvement in each of the essential functions in the section below Must have the knowledge of and ability to perform daily functions of the food service operations, as well as, the technical skills to operate and clean equipment, food preparation, procurement and service, sanitation and safety Ability to promote healthy cooking and wellness initiatives within the organization Ability to supervise, schedule, coach and discipline employees Good interpersonal and leadership skills

Responsibilities

The Executive Chef is responsible for the overall business plan for retail services, menu development, and quality control. This role includes planning catering events, culinary training, and advising staff on food sanitation and safety.