Ohio-based foodservice company seeks Executive Chef for start-up patient feeding division in a highly prestigious healthcare institution. The primary role of this individual will be to train, supervise and coordinate activities of cooks and other kitchen personnel in preparation and cooking; product development and develop specialty dishes; maintain high quality standards of safety and service, ensuring legal compliances as well as client/guest/patient satisfaction. The specific responsibilities will include:

	Menu development and planning;
	Preparation of budgets and maintaining food costs;
	Establishment of quality standards;
	Completing food production records and updating costing of menus on a regular basis;
	Standardizing production recipes to ensure consistent quality of accepted samples in compliance with special diet extensions;
	Planning monthly production schedules;
	Overseeing equipment maintenance;
	Supervising the production line to ensure portion and control, including maximum utilization of associate’s equipment.

The qualified candidate will have 3-5 years of industry related, comparable experience, ideally in a contract-managed service environment with profit and loss accountability. A Bachelors degree or related culinary degree is also preferred. In addition, s/he will demonstrate excellent management and communication skills. Compensation will be commensurate with experience and performance management appraisals will be administered on a semi-annual basis.