Description
The Chef/Head Chef provides overall management and direction for food production and food storage operations at MMC-Memorial Medical Center. The role leads and schedules staff, plans menus for cafeterias, catering, and patient meal service, and oversees sanitation, safety, quality, security, regulatory compliance, and cost-saving initiatives. It requires an associate degree in Culinary Arts or equivalent education/experience, a Chef Certification or formal culinary training, SS-Serve Save certification, and Certified Dietary Manager certification within six months, along with five years of recent relevant experience. The position is full-time, Monday through Friday with weekends as needed, and pays $80,184.00 to $120,286.40 annually.
