Executive Chef - Full-time / Part-time

Job Description

This is an excitingExecutive Chefopportunity at a preeminent, nationally recognized surgical hospital in the heart of Dallas North Park area. This hands-on Executive Chef position is responsible for delivering high quality, health conscious food at a very high service level. You will have creative control of the menu for our patients, team members and visitors while having a specialized healthcare Dietician available as a resource to you.

North Central prides itself in offering a positive and professional working environment and the Executive Chef will need to be an outstanding example of those behaviors.

This position offers many perks

• Limited evening, weekend and holiday work

• Full Time Benefits such as Health&Dental Insurance, 401(k), Paid Time Off program

• Tuition Reimbursement Program

Successful Candidates will be able to demonstrate experience in the following areas:

• Menu Development&Planning Demonstrated focus on health conscious menus for patients, team members and guests while maintaining food costs at a reasonable level.

• Food preparation
  • Knowledge of food safety including the handling, preparation, and storage of food in order to prevent foodborne illness.
  • Planning and supervision of all cooking activities for patients, team members, guests, visitors and special catering events as needed.
  • Participate in the food preparation and service on a daily basis.
  • Experience serving large groups.
• Business Operations Management
• Purchasing&Financial Management
• Creation and management of budgets for food and staff related expenses
• Estimate food requirements and manage the purchasing process on a proactive basis.
• Branding Develop and maintain a positive brand for the hospital s restaurant for online and print documents.
• Revenue&Expense Management Proactively identify other customer bases and services that could be offered through the hospital s culinary services group. Seek out ways to reduce costs and manage expenses. Identify appealing, environmentally friendly and cost conscious packaging for food offerings.
• Regulatory&Code Compliance
  • Ensure a constant state of survey readiness by preparing staff for unannounced inspections conducted by the City of Dallas and Fire Department.
  • Ensure operations and kitchen facilities meet city and state restaurant business codes and healthcare food service standards.
  • Ensure therapeutic orders for patient food are prepared and delivered according to Joint Commissions standards.
• Staff Management
  • Supervise the activities of sous-chef and cooks and provide constructive coaching and feedback on a regular basis.
  • Provide ongoing training and education for the staff they supervise.
  • Recruit and hire staff as needed.

• Quality Control
  • Ensure on a daily basis that food meets high quality standards, portion controls are managed and waste is minimized.
  • Ensure presentation of the culinary offerings is appealing and that food is served in a timely manner at the appropriate temperature.

Required Skills

High School Education (diploma) or equivalent

• Banquet cooking experience and training or education in Culinary Arts
• Minimum of 3 years relevant experience in a high volume restaurant, hospital, or institution preferred.
• Meet all city, county, state and federal certification standards
• Ability to prepare aesthetically pleasing and appetizing menus.
• Demonstrate food creativity on a daily basis.
• Ability to operate and instruct on all kitchen and cafeteria cooking/holding equipment.
• Computer skills are preferred.
• Good communication and organizational skills to exercise independent judgment.
• Experience in all phases of cooking required.

Associated topics: baker, chef, chief chef, executive chef, head chef, lead, pastry, pizza chef, salad chef, sushi chef