Chef de Cuisine
Core
Manage specialized food service production areas (patient meals, retail, catering) in a healthcare facility, ensuring quality, safety, and cost containment while leading culinary teams.
Role type
Senior culinary operations manager (Chef de Cuisine)
Builds
Patient meals, retail food service, and catering events for hospital facilities
Domain
Healthcare foodservice
Required skills
Food safety & sanitation, Culinary arts, Menu development, People management, Recipe execution, Budget management, Staffing coordination, Equipment management, Inventory control, Physical stamina
Preferred skills
ServSafe certification, Business/financial acumen, Computerized tracking systems proficiency, Creative recipe development
Technologies
Computerized tracking systems, Spreadsheet applications, Database applications, Word processing, Scheduling applications
Responsibilities
Implement and adhere to system recipes and menus; coordinate procurement and inventory; manage chef and cook staffing models; ensure adherence to Joint Commission standards; educate culinary staff; facilitate HR functions including hiring and performance evaluation; participate in large-scale catered events.
Seniority
Senior, hands-on IC with direct reports
