Our client was founded in 1960. They are privately owned and sales are approximately 600 million. They have about 9000 employees in 10 states. The organization is a leader in the food service industry. They are currently expanding their healthcare foodservice division. We are currently searching for an Executive Chef for a premier hospital account in the Cleveland area.

Position Overview

This individual is responsible for directly supervising all food production areas; overseeing cafeteria hall lines, restaurant serving lines and catering functions; developing menus, food production specifications and recipes; maintaining the highest food quality standards and sanitation; and fostering positive and professional working relationships in the workplace.

Minimum Knowledge, Skills and Abilities

Minimum education includes a High School degree or equivalent with ability to read, write, speak and comprehend the English language; ability to verbalize directions clearly and accurately; and ability to perform mathematics as they relate to the quantifying of recipes and production. The individual in this role must be able to follow and give written and verbal instructions; must have a basic understanding of diet principles; and must extensively understand food preparation and cooking methods. This individual must possess the ability to comprehend and guide others in understanding guest service principles as they relate to food production and the flow of the foodservice operation. Ability to supervise and train associates, to include organizing, prioritizing and scheduling work assignments is required. Professional appearance must be maintained at all times.

A minimum of ten years cooking experience of quantity food production and 5 years of experience as an Executive Chef is required. We are interested in professionals with experience from the restaurant (fine dining) or hotel industries.