Executive Chef

Overview :

Be inspired. Be valued. Belong.

At Emory Healthcare we fuel your professional journey with better benefits, valuable resources, ongoing mentorship and leadership programs for all types of jobs, and a supportive environment that enables you to reach new heights in your career and be what you want to be. We provide :

Comprehensive health benefits that start day 1

Student Loan Repayment Assistance & Reimbursement Programs

Family-focused benefits

Wellness incentives

Ongoing mentorship, development, leadership programs...and more!

Description :

Oversees food production activities including recipe adherence, cooking, portioning, yield control standards, safe and appropriate techniques of preparation, documentation, and cleaning and sanitation.

Monitors actual amounts of food prepared and served.

Reviews leftover food and determines appropriate storage and use.

Monitors temperatures of food, refrigerators, hot holding boxes, and cooking and chilling equipment and assures compliance to required standards.

Develops production forecasts and schedules adjusted to customer levels.

Assists in patient and retail menu planning.

Recommends recipes, menus, and concepts to enhance retail and patient dining experiences.

Participates in the planning and preparation of special catered events.

Precepts and evaluates dietetic interns during their food service experience.

May plan and teach occasional classes to interns.

Participates on committees or ad hoc groups as requested.

Visits patients and retail customers frequently to evaluate their meal satisfaction and convey a caring message.

Manages food production within approved manpower and expense budgets.

Monitors amounts of food prepared and takes correction to prevent and minimize waste.

Evaluates capital equipment needs and makes recommendations.

Assures the safe operation and cleaning of kitchen equipment.

Coordinates the repairs and preventive maintenance of kitchen equipment with Facilities Management and external vendors.

Participates in the evaluation and selection of food and supplies to support services and programs.

Assures HACCP (Hazard Analysis Critical Control Point) adherence with food preparation and storage.

Assesses the kitchens for safety hazards, and inspects the work environment for cleaning, sanitation, and employee safety.

Initiates corrective action.

Monitors staff adherence to all safety and infection control policies and procedures.

MINIMUM QUALIFICATIONS :

An associate's degree in culinary arts.

Seven years of chef experience in a high volume facility, of which two years must be in a supervisory or managerial capacity.

Combination of education and experience may be considered in lieu of degree.

Must be Serv Safe certified or attain certification within 6 months of hire, if not certified at time of hire.

Additional Details :

Supporting a diverse, equitable and inclusive culture. Emory Healthcare (EHC) is dedicated to providing equal opportunities and access to all individuals regardless of race, color, religion, ethnic or national origin, gender, genetic information, age, disability, sexual orientation, gender identity, gender expression and / or veteran's status.

EHC does not discriminate on the basis of any factor stated above or prohibited under applicable law. EHC respects, values, and celebrates the unique perspectives and backgrounds of all individuals.

EHC aspires to create an environment of collaboration and true belonging for all our patients and team members. Emory Healthcare (EHC) is committed to achieving a diverse workforce through equal opportunity and nondiscrimination policy in all aspects of employment including recruitment, hiring, promotions, transfers, discipline, terminations, wage and salary administration, benefits, and training.

ACCOMODATIONS : EHC will provide reasonable accommodations to qualified individuals with disabilities upon request. To request this document in an alternate format or to request a reasonable accommodation, please contact the Office of Diversity, Equity, and Inclusion.

• PHYSICAL REQUIREMENTS : (Medium-Heavy) 36-75 lbs., 0-33% of the work day (occasionally); 20-35 lbs., 34-66% of the workday;
• frequently); 10-20 lbs., 67-100% of the workday (constantly); Lifting 75 lbs. max; Carrying of objects up to 35 lbs.; Occasional to frequent standing & walking;

Occasional sitting; Close eye work (computers, typing, reading, writing); Physical demands may vary depending on assigned work area and work tasks.

• ENVIRONMENTAL FACTORS : Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to : Blood-borne pathogen exposure;
• Bio-hazardous waste Chemicals / gases / fumes / vapors; Communicable diseases; Electrical shock; Floor Surfaces; Hot / Cold Temperatures;
• Indoor / Outdoor conditions; Latex; Lighting; Patient care / handling injuries; Radiation; Shift work; Travel may be required;

Use of personal protective equipment, including respirators; environmental conditions may vary depending on assigned work area and work tasks.