The Executive Chef at ANTHC oversees all culinary production, ensuring high standards of taste, presentation, nutrition, and safety. This role includes recipe development and costing, menu planning, and management of catering and production staff. This individual will lead a team, working collaboratively with leadership, peers, and dietitians to manage food production for patients, retail operations, and catering.

Responsibilities include:

• Food Production Management: Develop and implement efficient food production schedules to maximize employee productivity, ensuring the timely distribution of food across the campus.
• Financial Management: Maintain optimal food costs by minimizing waste and controlling labor expenses while selecting high-quality products.
• Leadership and Management: Directly supervise a team of employees, including hiring, training, and performance management.
• Policy Enforcement: Develop and implement policies within area of responsibility.
• Catering and Events: Oversee food production for catering events, ensuring the highest standards of food quality and presentation.
• Equipment Management: Lead the selection, maintenance, and repair of equipment used by the production team.
• Recipe Development and Training: Develop and test new recipes, ensuring consistent quality and adherence to nutritional guidelines.

Other Information:

Adjust schedule as needed to understand the current state of the entire department operation and check in with staff. Department is staffed 24 hours per day.

• Equal opportunity employer.
• Opportunity to work in a collaborative environment.
• Training and development for staff.
• Engagement with community health services.

• Ability to lead teams in a fast-paced environment.
• Skill in operating a personal computer utilizing a variety of applications.
• Ability to work collaboratively with others.
• Ability to manage multiple projects and tasks concurrently.
• Ability to communicate effectively.
• Bachelor’s culinary degree or equivalent experience.
• Five years of culinary management experience.
• ServSafe certification or equivalent.