EXECUTIVE CHEF

Executive Chef

Unidine Healthcare is an industry leading hospitality food service group, driven by its exceptional people sharing their passion, creativity and talent to craft memorable patient and guest experiences. Unidine Healthcare's commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our cafeterias and dining outlets offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team!

Job Summary

This position requires candidates to earn their CDM, CFPP credential within a specific time frame. This position is located in Gillette, Wyoming. Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff in a Long Term Care facility. 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

+ 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:

+ A.S. or equivalent experience

+ 5+ 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 chef experience a must

+ Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation

+ Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet

+ Must be willing to participate in client satisfaction programs/activities

+ ServSafe certified – highly desirable