Executive Chef Iv : Kissimmee Area, Fl

Executive Chef Iv : Kissimmee Area, Fl
Company:

(Confidential)


Executive Chef Iv : Kissimmee Area, Fl

Details of the offer

Position Title: EXECUTIVE CHEF IV Grade: 11 Location: KISSIMMEE, FL ARE

Reports To: Regional Director Operations

Schedule: Varies

Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrisons hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The companys comprehensive Mindful Choices(r) wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrisons alignment with Partnership for a Healthier Americas (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcares Top 100 Best Places to Work in Healthcare for the past five years, and Training Magazines Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members.

This position is eligible for an Employee Referral Bonus If you know someone that is qualified for this role, please use the job search in MyOpportunity to refer your referral and email them a link . Your referral will be able by clicking the link in the email then you can check the status under Careers in MyOpportunity by clicking on referral tracking. For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email Summary 13;

Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Key Responsibilities:

:Plans regular and modified menus according to established guidelines
:Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
:Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
:Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
:Maintains inventory of food and non:food supplies to stay within established guidelines while assuring that necessary product is available when needed
:Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products
:Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third:party audits
:Visits patients on an assigned nursing unit or area and helps ensure that every patient is visited by a member of the management or professional team at least once during their hospital stay
:Follows facility, department, and Company safety policies and procedures to include occurrence reporting
:Participates and attends departmental meetings, staff development, and professional programs, as appropriate
Preferred Qualifications:

typedisc:
: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 three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training
:Extensive catering experience a plus
:High volume, complex foodservice operations experience : highly desirable
:Institutional and batch cooking experiences
:Hands:on


Source: Tiptopjob_Xml


Area:

  • Restaurants - Tourism - Hotels / Gastronomy (Chef - Pastry chef)

Requirements

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