Executive Chef - Damar Services, Inc.

At Damar, our people are remarkable! Our staff are dedicated to serving our clients to achieve remarkable results. We are a diverse team of people with a wide range of skills and experiences interested in careers that matter. We provide a place where you can fulfill your career ambitions. With competitive benefits, a culture of compassion, belonging, acceptance, innovation and fun, Damar Services offers you the opportunity to do remarkable work!

We are currently seeking a talented, motivated and detail oriented individuals to join our highly skilled team. The Executive Chef is responsible for supervising all areas of Food and Nutrion, inluding but not limited to: hiring and terminating staff, professional development of staff, and developing department protocol. The Executive Chef will support all areas of kitchen activities while maintaining the highest application of health and safety standards.  

Some of the ways we reward our remarkable Executive Chef...

• Receive all the necessary training needed for the role
• Enjoy Medical, Dental and Vision Insurance options
• Receive up to $3,000 a year in Tuition Assistance
• Save for your retirement with our 401(k) Plan Participation
• Take care of loved ones through our Damar provided Life Insurance and additional voluntary options
• Protect your income through Short Term and Long Term Disability Insurance options
• Enjoy our Paid Holiday plan
• Take paid time off for rest and relaxation with our PTO plan

Remarkable way you will make a difference...

• Ensure food service needs of units, cafeterias, and special events are met by the Food and Nutrion team
• Prepares and provides staff schedules and shift coverage
• Takes primary responsibility for leading the development and implementation of new or seasonal menus and recipes while ensuring all USDA guidelines (and other standards) are met, collaborating strongly with the other department leaders and registered dietitian.
• Manage all areas of food production (food ordering, delivery, stocking, preparing, serving, storing and cleaning, etc.) and ensures all appropriate industry standards (including licensure, local and state guidelines) and protocols are followed by all department staff
• Ensure correct use and maintenance of materials and equipment are followed to maximize efficiency and reduce waste.
• Coordinates with other departments as needed through written or oral communication, forethought and compromise.
• Monitor equipment and schedules for cleaning, preventative or corrective maintenance as needed.
• Assist with special events.
• Develop strategic plans to accommodate anticipated Damar and/or Food and Nutrition changes.
• Perform other duties as assigned.

What you need to be considered...

Education: Bachelor's degree in associated field (Culinary Arts, Hospitality, Dietetics) and/or 10+ years industry equivalent as a trainer and/or management level employee in a high-volume kitchen.

Certification, Licenses, or Special Training:

• ServSafe certified.
• CDM/CFPP or CEC highly preferred
• Must maintain CEU requirements for certification, if applicable
• Must conduct and maintain PDU requirements for self and department, as established by the USDA
• Must meet and maintain background screening requirements for all Damar Programs as detailed in policy 1.HR.02 Pre-Employment and Employee Background Checks.
• Valid Indiana driver’s license and driving record that meets eligibility requirements of Damar’s insurance carrier.
• Successful completion of pre-employment drug screen and physical required. 

Essential Job Functions

Physical: Primary functions require sufficient physical ability and mobility to work in an office setting; to stand or sit for prolonged periods of time; to occasionally stoop, bend, kneel, crouch, reach, and twist; to lift, carry, push, and/or pull light to moderate amounts of weight (up to 50lbs); to operate office equipment requiring repetitive hand movement and fine coordination including use of a computer keyboard; to travel to other locations using various modes of private and commercial transportation; and to verbally communicate to exchange information..

Vision: See in the normal visual range with or without correction.

Hearing: Hear in the normal audio range with or without correction.