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

POSITION SUMMARY: The Executive Chef is responsible for overseeing and managing the daily culinary operations for patients, staff, cafeteria, and physicians. You will develop menus and recipes, supervise staff, and continue to develop their skills and abilities to either maintain or achieve proficiency. Additionally, you will be responsible for maintaining the highest level of food quality and sanitation standards, ordering all food and food supplies, and managing the receiving and distribution of food supplies while 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, other Licenses/Certifications 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:

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

OSF HealthCare is an Equal Opportunity Employer.

• Competitive pay based on experience and skills.
• Opportunity for professional development and skill enhancement.
• Financial responsibility for food and labor costs.

• Completion of an accredited culinary institution program or formal Chef training.
• FSSC-Food Service and Sanitation Certification.
• Minimum of three years of food service experience in a cooking capacity.
• Excellent interpersonal and communication skills.
• Proficiency in Microsoft software.
• Strong analytical and problem-solving skills.