Minimum Education:

• REQUIRED: HS Diploma Required.
• Formal training at accredited culinary Institute
• PREFERRED: Associate Degree in Culinary Arts/Nutrition or relevant degree.

Minimum Experience/Knowledge:

• Must have three to five years’ experience as a Chef managing institutional foodservice operation, preferably in a hospital setting.
• Must have experience and knowledge in healthy cooking techniques, upscale catering, proficient in patient care and various diets.
• Forward Thinking /Innovation/Strategy: Ability to be creative in menu design, execution, and delivery. 
• Strong understanding of nutrition.
• Able to prepare a variety of meals simultaneously.                            
• Excellent at maintaining food inventories and making sure all ingredients are fresh.
• Excellent verbal and written communication skills.

Required License/Certification:

• REQUIRED: Serve Safe Certification
• Fire and Safety Certification.  If no card upon hire, one must be obtained within 30 days of hire, and maintained by renewal before expiration date. 

The essential function of the Professional Chef is to be proficient in all areas of food cooking and preparation, knowledge of different cuisines, and ability to train in healthy/trending cooking styles and techniques. Coordinates, plans, and directs multi-faceted operation while managing resources and ensuring highest level of execution and innovation.