Sous-Chef/Assistant Production Coordinator Dietary Full Time

Under the direction of the Food and Nutrition Services Director, the Executive Chef is responsible for planning, coordinating, and directing all kitchen activities of the Food and Nutrition Services Department to provide high quality dietetic services to patients, visitors and employees. The Executive Chef will also supervise and train employees to maintain food quality, safety and sanitation standards.

Associate degree in the Culinary Arts with at least one year of supervisory experience and two years work experience in culinary services including restaurants or institutional services or five years minimum on the job experience. ServSafe Certified within four months of employment.