The expected pay for this position is $30.58 - $35.98/hour. Actual pay will be determined by experience, skills, and internal equity.

The Executive Chef is responsible for overseeing and managing the daily culinary operations for patients, staff, cafeteria, and physicians. Responsibilities include:

• Developing menus and recipes.
• Supervising staff and developing their skills and abilities.
• Maintaining the highest level of food quality and sanitation standards.
• Ordering all food and food supplies.
• Receiving and distributing food supplies.
• Being financially responsible for the cost of food and labor.

Qualifications

Required Qualifications:

• Education: Completion of an accredited culinary institution program, culinary certificate, or formal Chef training.
• Licenses/Certifications: FSSC-Food Service and Sanitation Certification Required, FPMC (Food Prep Management Cert.)
• Experience: Minimum of three years of food service in a cooking capacity.
• Other skills/knowledge: Excellent interpersonal and communication skills.
• Solid computer skills, including proficiency with Microsoft software.
• Strong analytical and problem-solving skills, with the ability to be detail-oriented.

Preferred Qualifications:

• Bachelor's Degree in culinary arts or equivalent degree.

OSF HealthCare is an Equal Opportunity Employer.

• Competitive pay based on experience.
• Opportunity for professional development.
• Health and sanitation standards maintenance.

• Completion of an accredited culinary institution program.
• FSSC-Food Service and Sanitation Certification.
• Minimum of three years of food service experience.
• Excellent interpersonal and communication skills.
• Proficiency with Microsoft software.
• Strong analytical and problem-solving skills.