Chef - Golden Valley Memorial Hospital

Job Description:
Executive Chef with a passion for food, presentation and people. As part of our leadership team person will coordinate retail services (Bistro; Cafe and Catering); prepares or directs preparation of meals for retail areas, catered events or patients; and oversees purchasing, inventory, storage, production, costing of foods, maintains equipment, and ensures a sanitary and safe working environment. Works closely with Production Manager and Data Specialist to analyze data and grow services. Partners with Registered Dietitian Nutritionists to provide healthier food choices. Assists with community services. Has a working knowledge of and complies with federal, state, and local sanitation regulations including Joint Commission and CMS. Sets quality food standards, following ACF guidelines or best practices. Trains, supervises, coaches, evaluates and holds cooks accountable. Conducts D10 Hospital Culinary Academy. Effectively communicates, maintaining a positive attitude. Willing to support our customer service standards, embrace initiatives and follow Destination - 10 processes including daily huddles, food tastings, and chef rounding on patients.

Education/Credentials:
ServSafe certified.
Associate’s degree in culinary arts from a recognized culinary school preferred

Experience:
Classical training. ServSafe Manager. Certified Dietary Manager

Starting Range: $27.02-29.72

Why Join Us?
We offer a comprehensive benefits package including an Employee Incentive Bonus based on hospital performance and patient satisfaction, a 0-6% annual Retirement Contribution (No Match-403b), 20% employee discounts, a free weekly box lunch, stable Health, Vision, and Dental Insurance premiums, and Paid Time Off starting with 12 hours of PHO, all within a supportive, family-like work culture.

Our competitive salary package is adjusted to align with the candidate's relevant experience and skills.

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