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Executive Chef at Bayside Marin

San Rafael, California, United States -

Full Time

Start Date

Immediate

Expiry Date

29 Mar, 26

Salary

0.0

Posted On

29 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Food Safety, Menu Planning, Supervision, Dietary Guidance, Quality Control, Record Keeping, Health Regulations, Food Service Processes, Team Coordination

Industry

Hospitals and Health Care

Description

Overview PURPOSE STATEMENT: Direct, plan and participate in the preparation of food within the facility. Responsibilities ESSENTIAL FUNCTIONS: Responsible for the culinary activities in the facility. Provide supervision and guidance to dietary staff and work in close coordination with dietitian to provide professional direction in the delivery of food services. Ensure quality and nutritionally appropriate meals are provided for patients, staff or visitors to the facility. Plan menu items and order supplies. Keep records and accounts as needed. Assist in maintaining department by adhering to organizational health and safety policies, state and local regulations regarding the safety and service of food. Utilize food service processes of assessment, planning, implementation and evaluation to provide quality food services. OTHER FUNCTIONS: Perform other functions and tasks as assigned. Qualifications EDUCATION/EXPERIENCE/SKILL REQUIREMENTS: Culinary arts school training or experience through an apprenticeship program is required. One or more years’ experience in a quality food production environment, or institution is required. LICENSES/DESIGNATIONS/CERTIFICATIONS: ServSafe Certification or similar food safety certification, where required by the state, facility. We are committed to providing equal employment opportunities to all applicants for employment regardless of an individual’s characteristics protected by applicable state, federal and local laws.

Responsibilities

The Executive Chef is responsible for overseeing culinary activities and ensuring the provision of quality meals. This includes supervising dietary staff and coordinating with the dietitian to deliver appropriate food services.