Executive Chef

Executive Chef(251723)

Hennepin Healthcare is an integrated system of care that includes HCMC, a nationally recognized Level I Adult Trauma Center and Level I Pediatric Trauma Center and acute care hospital, as well as a clinic system with primary care clinics located in Minneapolis and across Hennepin County. The comprehensive healthcare system includes a 473-bed academic medical center, a large outpatient Clinic & Specialty Center, and a network of clinics in the North Loop, Whittier, and East Lake Street neighborhoods of Minneapolis, and in the suburban communities of Brooklyn Park, Golden Valley, Richfield, and St. Anthony Village. Hennepin Healthcare has a large psychiatric program, home care, and operates a research institute, philanthropic foundation, and Hennepin EMS. The system is operated by Hennepin Healthcare System, Inc., a subsidiary corporation of Hennepin County.

Equal Employment Opportunities : We believe equity is essential for optimal health outcomes and are committed to achieve optimal health for all by actively eliminating barriers due to racism, poverty, gender identity, and other determinants of health. We are committed to equitable care and working in an environment that celebrates, promotes, and protects diversity, equity, inclusion, and belonging. We are committed to bringing in individuals with new cultural perspectives to assist in creating a more equitable healthcare organization.

Hennepin Healthcare is looking for a full-time Executive Chef to work weekday day shift - an innovative and creative individual with great leadership skills to lead our culinary team.

SUMMARY

The Executive Chef oversees all culinary operations within a hospital, ensuring high-quality food production, service, and safety standards are met. This role involves menu planning, staff management, food ordering, cost control, and maintaining a sanitary work environment, all while adhering to established guidelines and regulations. RESPONSIBILITIES

• Monitors price trends of raw materials and supplies, timing and quantity of purchases as well as monitors the storage, preparation, distribution, and service of food served in all food service operations
• Maintain inventory to meet the need of supplies, equipment, and commodities
• Develop training materials pertaining to proper sanitation including food storage, temperature standards, and food safety guidelines
• Supervises, trains, and directs production staff on daily tasks, duties assembly, and presentation of foods, ensuring that sanitization, food safety, and food quality standards are maintained by all regulatory agencies
• Key participant in menu planning (meal suggestions and recipes) for patient food services and retail operations
• Hires non-exempt staff and conducts performance appraisals
• When necessary, fulfill the duties of cook or any other food services staff member
• Other duties as assigned

QUALIFICATIONS Minimum Education / Work Experience

OR

Preferred Qualifications

License / Certifications