About the role
We are seeking a
Chef Manager
to lead culinary operations, team development, and client relations in a healthcare setting.
Responsibilities include
- Training and managing kitchen staff
- Estimating food needs
- Developing and standardizing recipes
- Establishing presentation and quality standards
- Overseeing safety and sanitation protocols
- Coordinating culinary activities
- Supervising special catering events
- Ensuring equipment maintenance
Qualifications require
2-3 years of related experience, a high school diploma or equivalent, and preferred culinary degrees. Strong communication skills and advanced knowledge of food principles are essential.
Compensation ranges from
$60,000 to $68,000, with benefits like medical, dental, vision, 401(k), and paid leave.
Additional duties may evolve, emphasizing flexibility and commitment to service excellence.
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