The Executive Chef / Food Production Manager will manage all food production at a hospital located in Lawrence, MA. The Executive Chef / Food Production Manager will be responsible for food cost and inventory control; safety and sanitation; and for driving patient, customer and employee satisfaction. Specifically, the Executive Chef / Food Production Manager will perform the following:
- Supervise, train and manage kitchen food production staff.
- Manage and direct a diverse crew of culinary professionals.
- Estimating food consumption and requisition or purchasing food.
- Selection and development of recipes, in addition to standardizing production recipes which will ensure consistent quality.
- Establishing presentation techniques and quality standards to continue to improve patient satisfaction scores
- Ensuring proper equipment operation/maintenance, proper safety and sanitation in kitchen.
- To aide when needed in the preparation/cooking of selected items.
Ideal candidates will possess:
- Bachelor's Degree or related Culinary Degree.
- Certified Executive Chef preferred.
- Knowledge of CBORD or other food production software preferred.
- Healthcare experience preferred.
- Ability to manage in a diverse environment with focus on client and customer services is vital to success in this role.
- Previous experience with control food & labor cost, demonstration cooking, menu development and pricing and development of culinary team.
- P&L accountability and/or contract-managed service experience is desirable.
- Strong organizational, verbal and written communication, as well as time management skills are essential.
- The talent to multi-task while providing a high level of customer service is critical.
- Experience with and knowledge of all Microsoft Office applications required.
