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Hours Full-time, Part-time
Location Ogden, UT
Ogden, Utah

About this job

Under limited supervision, the Executive Chef is responsible for the successful operation of the Food and Nutrition Department and all food service related activities. The Executive Chef ensures client, customer service/satisfactions with efficient, cost effective management.

Major Responsibilities
  • Accountable for adhering to ORMC mission, including meeting behavioral expectations (compassion, caring and confidentiality), providing excellence in health care delivery, supporting dignity of all persons (empowerment) and responsible stewardship of resources.
  • Manage the daily operations of the kitchen area
  • Manage food cost/labor
  • Responsible for developing, mentoring and coaching internal associates
  • Standardize recipes
  • Portion control
  • Menu development and purchasing requirements
  • Ensures that standards of food preparation and service that have been established by hospital management are maintained.
  • Follows hospital adopted HACCP plans to maintain optimal Food & Nutrition services sanity and safety conditions and to assure compliance with hospital, local and state regulations and codes.
  • Follows guidelines that maintain safety for oneself, patients, visitors and co-workers and if classified as a category I or II employee under OSHA regulations, adheres to OSHA standards by wearing personal protective equipment, following universal precautions and being knowledgeable about blood borne pathogens.
  • Licensure/Certification/Registration: Must maintain a current Utah Food Handler s permit.
  • Education Preferred: B. S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A. O. S. Degree in Culinary Arts or culinary certificate and required experience.
  • Minimum of 10 years of hands-on Executive Chef experience at a hotel and/or Country Club setting.
  • SerSafe certification preferred.
  • Minimum of three (3) to five (5) years of progressive culinary/kitchen management experience.
  • Extensive catering experience preferred.
  • High volume, complex food service operations experience preferred.
  • Comprehensive knowledge of food and catering trends, with a focus on quality, production, sanitation, food cost controls, and presentation.