Role OverviewAs our Executive Chef Coordinator, you will serve as a pivotal leader within the organization, primarily responsible for the comprehensive guidance and administration of the culinary program. This multifaceted role ensures that all operational requirements of the staff are fulfilled, enabling a high standard of service delivery. By fostering a collaborative and supportive team environment, you will facilitate seamless daily operations while consistently implementing rigorous safety protocols and culinary standards.
What You Will Do
Every day you will be actively engaged with patients and guests to enhance their overall experience through high-quality food and service. Manages staffing levels to optimize operational cost-efficiency, including recruitment, hiring, and performance management of personnel while adapting to fluctuating daily priorities. Collaborates in the strategic development of menus for patient, cafeteria services, emphasizing culinary excellence, innovation, sustainability, and waste reduction.
Why It Might Be a Fit
To be successful in this role, you must nurture your team's growth while managing vital resources and upholding regulatory standards, all within the framework of continuous improvement and effective communication.
Requirements
- High School Diploma or GED
- Two (2) years of leadership experience or Three (3) years of equivalent combination of culinary education and culinary experience
- Servsafe Manager (SERVSAFMGR)
- Arizona Food Handler Permit (FHP:AZ)
- Servsafe General Certification (SERVSAFE GEN) within 60 days of hire
- Certified Dietary Manager (CDM) within 24 months of hire
Benefits
- Paid holidays
- Comprehensive training and resources
- Career advancement opportunities
- Extensive training
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