Executive Chef

Job Summary
The Chef oversees day-to-day kitchen operations, ensuring safe, sanitary, and efficient food preparation in compliance with all applicable federal, state, and local regulations. This role is responsible for maintaining food quality standards, managing inventory, and supporting the development and execution of menus in alignment with facility policies and nutritional guidelines.

• Oversees and participates in the preparation of meals, ensuring adherence to standardized recipes, portion control, and presentation standards.
• Conducts taste checks to ensure food quality and consistency before service.
• Trains and supervises kitchen staff in food preparation, safe equipment operation, sanitation practices, and compliance with regulatory standards.
• Maintains a clean and organized kitchen environment by establishing and enforcing cleaning and maintenance schedules.
• Monitors food and supply inventory levels, ensuring availability of necessary items while minimizing waste and staying within budgetary guidelines.
• Utilizes production worksheets and waste logs to support accurate forecasting and operational efficiency.
• Determines proper utilization of leftover products in accordance with corporate food safety and quality guidelines.
• Collaborates with Nutrition Services leadership to plan and execute menus for special events or facility-sponsored activities.
• Performs other duties as assigned.
• Maintains regular and reliable attendance.
• Complies with all policies and standards.

• Associate Degree or formal training in Culinary Arts or a related field required.
• 2–4 years of experience in food preparation and kitchen operations required, with supervisory experience required.

• Strong knowledge of food preparation techniques, safety regulations, and sanitation standards.
• Ability to lead, train, and supervise kitchen staff in a fast‑paced environment.
• Excellent organizational and time management skills.
• Ability to manage inventory and reduce food waste effectively.
• Strong communication skills and ability to work collaboratively with staff and leadership.
• Proficiency in reading and preparing recipes, production schedules, and dietary guidelines.

• Food Safety Certification (SERV‑SAFE) required.

• Arizona:
  Arizona Health Department Sanitation Certificate, Serve Safe Certificate, or Arizona Food Handler Certificate required.

Mid‑Senior level

Full‑time

Management and Manufacturing

Hospitals and Health Care