The Bench Executive Chef oversees culinary operations across multiple hospital accounts in the Detroit metro area, supporting various needs such as openings and performance stabilization.
Responsibilities include menu planning, ensuring compliance with recipes and safety standards, training kitchen staff, managing inventory, and maintaining sanitation and health regulations.
Ideal candidates have 3-5 years of kitchen management experience, institutional foodservice background, and hands-on chef skills. Knowledge of food trends, safety certifications, and proficiency with computers are preferred.
Benefits include medical, dental, vision, retirement, paid time off, wellness programs, and more. The role requires adaptability, leadership, and a focus on quality in healthcare foodservice environments.