Job Title: Executive Chef
Location: Cedars-Sinai Los Angeles, CA
Job Description:
At Cedars-Sinai, we’re driven by a collective spirit of innovation and the challenge to continuously improve. Above all, we share a passion for helping others. Day after day, from department to department, our people give their all to create a community unlike any other. This is just one of the many reasons U.S. News & World Report has named us one of America’s Best Hospitals—and now we invite you to join us. From working with a team of world-class professionals to using state-of-the-art facilities, you’ll have everything you need to do something incredible—for yourself, and for others.
Summary of Essential Job Duties:
Under the general direction of the Manager, Food and Materials Handling/Special Patient Services. The Executive Chef functions as the culinary expert for the department.
-This position is responsible to assist in development and maintain a culinary integrity program that
assures the highest levels of food safety and fond quality in 'conformance with IIACCP guidelines and
regulations set forth by the Department of Health, the joint Commission, and FDA Food Code.
-The Executive Chef will train and develop existing food production staff in Food and Materials Handling.
Kosher Kitchen, Deluxe Food Services, Standard Patient Food Services through training, leading by
demonstration, and experience in quality food preparation and service.
-Participates with Food and Materials Handling leadership team to review food and supply purchases,
develop and standardize recipes and production orders, and coordinate day-to-day food production
operations.
-This position is involved in interviewing, making recommendations for hiring, and training new food
production staff.
Educational Requirements:
-Two year culinary degree or culinary certificate obtained through an accredited culinary school
strongly preferred: bachelor's degree in the culinary arts or in a related field highly desirable.
-High school diploma is required.
Experience:
-A minimum of 6 years food service or comparable experience with at least 3 years demonstrating
a record of increasing work responsibility including supervision and large quantity food
production required.
-Working knowledge in food production, food safety and HAM' required.
Hours:
-Variable 8-hr. shifts from 5:00 a.m. - 9:00 p.m. with typical shift starting at 8 a.m. - 4:30 p.m.
and occasional weekends as needed.
