Head Chef- Hotel Restaurant

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~ Prepares high-volume special meals for cafeterias and patients.
Develops, tests and standardizes recipes for upscale and general applications.
Demonstrates proficiency in traditional, international, and trendy cuisines.
Prepares and cooks hot and cold menu items using solid, efficient cooking and culinary fundamentals.
Presents and displays food using artistic creativity and garnishes.
May provide personalized meal service to patients and guests.
Understands and adheres to county, state, and federal regulatory agency requirements.
Observes all safety and infection control policies and procedures and uses required protection devices to prevent the transmission of food borne illness to patients, customers, and staff.
Operates large and small institutional cooking equipment.
Cleans equipment and performs preventive maintenance as recommended by the manufacturer.
Utilizes a personal computer to access recipes, menus, and patient information.
Requisitions food and supplies from the storeroom according to policies and procedures.
Maintains stock securely and conducts inventory.
Maintains records of various aspects of food preparation and presentation.
An associate's degree in culinary arts or the equivalent in training under the leadership of an executive chef.
Four years of experience in restaurant, hotel, catering service, or other similar foodservice establishments.
Exposure to the hazards associated with an institutional kitchen.

Emory is an equal opportunity employer, and qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, protected veteran status or other characteristics protected by state or federal law.
Emory Healthcare is committed to providing reasonable accommodations to qualified individuals with disabilities upon request.