Executive Chef

Oak Valley Hospital District is currently seeking a dynamic Executive Chef who will embrace our mission, vision, and values.

You can get further details about the nature of this opening, and what is expected from applicants, by reading the below.
Why Work Here?
Our full-time employees enjoy a comprehensive benefit package, including medical, dental, vision, employer-paid life insurance, EAP, 401(a) pension plan, optional 403(b) and 457 retirement plans with immediate eligibility, and a tuition reimbursement program. Beyond an outstanding benefit package, we take pride in hiring and working with the best employees. Our accomplished staff reflects the community we serve. They are proof of our commitment to creating a dynamic, inclusive environment that fuels high quality patient care.
The Executive Chef is responsible for providing strategic leadership and overall management of the Dietary Services Department. This position oversees all aspects of food service operations, clinical nutrition coordination, regulatory compliance, financial performance, staffing, customer satisfaction, and quality improvement. The Executive Chef ensures safe, nutritious, and high-quality food services for patients, residents, staff, visitors, catering, and special events while maintaining compliance with all applicable federal, state, and local regulations.
If this sounds like the opportunity you’ve been waiting for, don’t delay any longer! Apply now and join our talented team today and start building the career of your dreams!
Job Requirements
Associate’s degree in culinary arts, Food Service Management, Hospitality Management, Nutrition, or a related field required.Bachelor’s degree in culinary arts, Hospitality Management, Food Service Administration, Business Administration, or a related field preferred.Minimum of five (5) years of progressively responsible food service management experience.Previous healthcare, hospital, or skilled nursing facility dietary management experience preferred.Strong leadership, organizational, budgeting, and personnel management skills.Knowledge of therapeutic diets, food production systems, food safety regulations, and healthcare nutrition standards.Excellent communication, problem-solving, and customer service skills. Proficiency with Microsoft Office and food service management software preferred.Certified Dietary Manager (CDM) required.ServSafe Manager Certification (or equivalent) required.Food Handler Certification as required by state or local regulations. xzbcwsv Current California Food Protection Manager Certification, if required.