Executive Chef

FULL-TIME DAYS

The Executive Chef coordinates, plans, and prepares food for various areas of the department. Manages staff. Purchases food and manages food cost and inventory. Completes established competencies for the position within designated introductory period. Other related duties as assigned.

General Functions: 

• Develops and implements menus and recipes for all aspects of the department 
• Manages purchasing, inventory, and food cost for the department. 
• Manages, trains, and monitors production staff and any other staff as assigned 
• Prepares food for physician’s lounge, catering , cafeteria, and patients as needed.
• Assures food meets quality standards. 
• Handles the preparation of the food in accordance with sanitary regulations. 
• Assures that all BHS standards for kitchen safety, sanitation, and HACCP are adhered to at all times. 
• Adheres to all local, state, and federal regulations. 
• Plans, organizes, and supervises the preparation of food for the various needs of the department 
• Determines whether a product is prepared correctly and decides if it is to be served 
• Discerns through vision (color perception) and taste the quality of prepared food items 
• Participates in other managerial duties and projects of the department as assigned. 
• Demonstrates proficiency in the operation of all equipment used in the kitchen 
• Understands and applies proper sanitation regulations to the daily operations of the department 
• Checks temperature of prepared foods at various times during the day 
• Communicates with verbal and written skills to coworkers and supervisors 
• Assures the timely preparation and delivery of food 
• Utilizes resources efficiently and effectively 
• Maintains safe work environment 
• Participates in Performance Improvement activities

MINIMUM EDUCATION: High School Graduate or equivalent
PREFERRED EDUCATION: Associate's degree in Culinary Arts

MINIMUM EXPERIENCE: 7 to 10 years of food preparation and kitchen management experience (4 years of experience may be substituted for an Associate Degree in Culinary Arts)

REQUIRED CERTIFICATIONS/LICENSURE: Certified Food Manager from San Antonio Metropolitan Health District or ANSI Accredited Food Manager Certificate

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Westover Hills Baptist Hospital Hospital is committed to providing exceptional patient care in a supportive and collaborative environment. As a member of our team, you will have the opportunity to work with advanced technology and be part of a healthcare community dedicated to making a positive impact on the lives of our patients.

At Westover Hills Baptist Hospital, we understand that our greatest asset is our dedicated team of professionals. That’s why we offer more than a job – we provide a comprehensive benefit package that prioritizes your health, professional development, and work-life balance. The available plans and programs include:

• Medical, dental, vision, and life insurance
• 401(k) retirement savings plan with employer match
• Generous paid time off
• Career development and continuing education opportunities
• Health savings accounts, healthcare & dependent flexible spending accounts
• Employee Assistance program, Employee discount program
• Voluntary benefits include pet insurance, legal insurance, accident and critical illness insurance, long term care, elder & childcare, auto & home insurance

Note: Eligibility for benefits may vary by location and is determined by employment status