Executive Chef

About Company:

We re officially a Great Place To Work® ! We ve always believed that supporting our team is just as important as supporting our patients. Now, we re proud to share that we ve earned Great Place To Work® Certification

• based entirely on feedback from our own employees.

Read more here:

https://ow.ly/YQ1C50WuRH1 This certification reflects the culture we ve worked hard to build

• one rooted in trust, inclusion, and purpose-driven leadership.

At Bradford Health Services, we are committed to providing exceptional care to our patients while fostering a supportive and rewarding workplace for our employees. We believe that taking care of our team allows them to take better care of others, which is why we offer a comprehensive benefits package designed to support their well-being.

Our benefits include:

Medical Coverage

• Three new BCBSAL medical plans with better rates, improved co-pays, and enhanced prescription benefits. Expanded Coverage
• Options for domestic partners and a wider network of in-network providers. Mental Health Support
• Improved access to services and a new Employee Assistance Program (EAP) featuring digital wellness tools like Cognitive Behavioral Therapy (CBT) modules and wellness coaching. Voluntary Coverages
• Pet insurance, home and auto insurance, family legal services, and more. Student Loan Repayment
• Available for nurses and therapists. Retirement Benefits
• 401(k) plan through Voya to help employees plan for the future. Generous PTO
• A robust paid time off policy to support work-life balance. Voluntary Benefits for Part-Time Employees
• Dental, vision, life, accident insurance, and telehealth options for those working 20 hours or more per week.

At Bradford Health Services, we don t just invest in our patients-we invest in our people.

Job Description Summary :

The Executive Chef s chief responsibilities are to design, implement, manage, and maintain the systems to deliver all food services mechanisms to the clients at Crestone Wellness. The Executive Chef must be creative, efficient, and proficient in all aspects of food preparation and kitchen management.

Duties and Responsibilities:

Management of Kitchen/Food Services Department :

Lead and manage the team of food services professionals in the execution of their respective responsibilities, functions, and systems ensuring the quality delivery of all food services provided at Crestone Wellness. Oversee the recruiting, hiring/onboarding, and termination/offboarding of all employees in the Food Services department in coordination with Executive and Human Resources teams. In coordination with the Executive and Finance teams; develop,maintain, andoperatein accordance and within a defined budget for departmental payroll (including pay scales, raises, incentives, etc.) and other costs associated with the delivery of the department s services and related operations. Oversee and manage the Food Services scheduling process including staffing patterns to provide quality service delivery and support of Crestone clients, and remainin accordance withany budgetary and fiduciary framework developed tomaintaineconomic feasibility of the organization. Serves as a facility Safety Officer (JCAHO),participatingin Emergency Management Plan (EMP) policies & procedures implementation: Emergency food & water storage/inventory, power outage protocol for food safety and preparation Infection control risk management Kitchen Gas/Fire Develop food services policies, processes,systemsand procedures that maximize efficiency, reduce unnecessary costs, and delivers quality care including but not limited to: Food storage and inventory Safety and kitchen maintenance protocols Kitchen and cooking supply management Safety and client security protocols Coordinates with contracted nutritionist/dietitian for approval and implementation of nutrition standards for client population In collaboration with the medical department, oversees and implements policies & procedures for specific client dietary needs

Purchasing :

Oversee the purchase and ordering of/for kitchen and food services supplies and materials to maximize bulk discounts and efficiency. This includes the oversight and management of any third-party vendors providing such supplies, as well as the inventory and maintenance of said materials. In coordination with the Executive and Finance teams, develop a budget for these expenses/purchases andoperatein accordance and within any budgetary/spending limits. Communicate, appropriately document, andmaintainrecordsin accordance withcompany policy and state/federal regulationsregardingthese costs in coordination and with the support of the Finance department and Chief Operations Officer.

Other Responsibilities and Assignments:

Work cross-functionally with team members including C-Suite staff, Executive Director, Clinical and Recovery teams, Finance, and other internal support functions. Act in a way that preserves the therapeutic alliance between Crestone staff and clients. Preserve,maintain, and uphold all Crestone policies and Procedures. Maintain and preserve the safety of clients and the security of the facility. Protect patient confidentialityin accordance withCrestone policies as well as state and federal regulations. Review food services and kitchen protocols, including results and impact, and ensuring compliance and uniformityin accordance withCrestone s budget, goals, philosophy, modalities, and approaches. Other duties as assigned Qualifications Proven working experience as a head chef Excellent record of kitchen management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices Minimum one year experience working as a chef Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit, talk, or hear. The employee is frequently required to stand, walk, use hands, and reach with hands and arms. The employee is occasionally required to climb or balance, stoop, kneel, crouch, or crawl. The employee must frequently life and/or move up to 20 pounds. Specific vision abilities required by this job include close vision, distance vision, and peripheral vision.

LANGUAGE SKILLS

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. Able to navigate a computer and use basic software.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. Have a neat and clean appearance.