Executive Chef

Executive Chef responsible for all food production and kitchen operations for patients, cafeteria, retail, and catering; provides leadership to culinary leadership and production staff; manages budgeted food and labor costs, ensures quality, safety, and compliance with federal/state/local regulations; develops standardized menus, hires and trains staff, coaches for performance, manages staff schedules, and maintains high levels of customer and staff satisfaction; interacts with patients and families, ensures patient nutrition needs are met; oversees safety/sanitation and regulatory standards; works all shifts including weekends/holidays as needed; operates within a faith-based nonprofit health system in Kansas City.