3?5 years of progressive culinary/food-service experience, with previous supervisory or management experience required.
ServSafe Manager certification or equivalent food-protection manager certification required or obtained within the organization's required timeframe.
Ability to lead employees across patient and retail operations, manage competing priorities, and make effective decisions in a fast-paced hospital environment.
Ability to work a flexible schedule based on operational needs,including early mornings, evenings, weekends, and holidays as required.
Strong knowledge of food safety, HACCP principles, sanitation, temperature control, cross-contamination prevention, and regulatory compliance.
Demonstrated ability to be a hands-on working leader who can cook, train, coach, troubleshoot, and supervise simultaneously.
Ability to meet the physical demands of a working kitchen environment, including prolonged standing and routinely lifting/moving food, supplies, and equipment within organizational safety requirements.