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Job Field: Office Jobs
Location: PORTLAND, WA
Salary: $-
Job Type: Part Time

JOB SUMMARY:

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               <td align="left"><font style="font-size: 100%;">Executive Chef<BR> <BR>Department Food & Nutrition<BR> <BR>Location OHS 3A15<BR> <BR>Work Unit Description <BR> <BR> <BR> <BR>Work Schedule, Hours, FTE, Salary Range <BR> <BR> 1.0 FTE; Schedule: M - F 6:00 am - 4:00 pm; Salary range: $71,400-107,100/year; Location: Marquam Hill Campus.<BR> <BR>Functions/Duties of Position <BR> <BR> The Executive Chef is responsible for all food production and preparation of meals for patients, retail caf?s, and catered events. Oversee the kitchen operations; maintenance of quality, sanitation, and food safety standards; purchasing, receiving, and inventory management of all cost of goods sold (COGS). Work with the Clinical Nutrition Manager and Patient Room Services Management team to ensure nutritionally appropriate meals for all patients. Analyze recipes to determine food, labor, and overhead costs and to assign prices to various dishes. Menus must be developed far enough in advance that supplies can be ordered and received in time. Work with the Department Director and Retail Manager to develop and implement a retail foodservice program that meets the needs of the OHSU campus. Work with Department Director, Clinical Nutrition Manager, Patient Room Services Managers, and the Senior Departmental Trainer to ensure that the OHSU Oregon Fresh Room Service Program is a well run, patient centered program.<BR> <BR>Job Requirements <BR> <BR> Required: Formal training through cooking school, professional culinary institute, or 2 or 4-year college degree program in hospitality or culinary arts. Eight (8) to ten (10) years demonstrated experience as a working chef in a high volume foodservice facility. Certified Working Chef. Current county health department food handler's card. Current ServSafe certification. Ability to effectively communicate in both oral and written form. Demonstrated skills in time management, organizing workload and workflow, sound decision making skills, and the ability to provide outstanding guest service. Knowledge of, and personal skill in application of information management and personal computer applications. Knowledge of Hazard Analysis and Critical Control Point food safety and sanitation program. Demonstrated ability to design and implement employee training programs for all levels of culinary staff. Preferred: Certified Executive Chef. Experience as an Executive Chef in an upscale hotel operation featuring room service.<BR> <BR>Additional Details <BR> <BR> Occasional evening and weekend work. Intermittent travel involved to local and national venues. Continuous work required in indoor office, caf?, or kitchen setting; frequent work required in indoor meeting rooms. Continuous exposure to noise, extreme temperature variance, toxic chemicals, chemical fumes and gases, and cleaning fluids from kitchen and caf? operations. Continuous standing up to eight hours a day. Significant use of computer and phones. Occasional changing positions and walking up to three hours a day. Must have a keen sense of taste and smell and well developed food quality assessment skills.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                 </font></td>
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