Job Description
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Summary:
Johns Hopkins Health System is seeking an Executive Chef of Food and Culinary Services for Retail, Patient and Catering Business sectors. This position will focus on the deployment of innovative food and wellness solutions as well as culinary training to drive client and consumer satisfaction, client retention, new sales, and Segment profitability goals. This position leads and participates in Segment culinary project teams to drive innovation and provides culinary leadership and training to ensure that the units comply with the execution of all aspects of retail culinary standards and procurement procedures.
Creates, plans, tests and provides recommendations on marketing activities developed for Johns Hopkins Hospital. Develops project plans and maintains budgets project implementations. Determines project needs, instructional approaches, delivery medium and required resources. Interacts with outside partners and vendors to coordinate culinary activities.
Knowledge and Skills Required:
Qualifications & Requirements:
Shift:
Full Time (40 hours)
Day Shift
Exempt
Salary Range: Minimum $37.87/hour - Maximum $66.28/hour. Compensation will be commensurate with equity and experience for roles of similar scope and responsibility.
In cases where the range is displayed as a $0 amount, salary discussions will occur during candidate screening calls, before any subsequent compensation discussion is held between the candidate and any hiring authority.
JHM prioritizes the health and well-being of every employee. Come be healthy at Hopkins!
Diversity and Inclusion are Johns Hopkins Medicine Core Values. We are committed to creating a welcoming and inclusive environment, where we embrace and celebrate our differences, where all employees feel valued, contribute to our mission of serving the community, and engage in equitable healthcare delivery and workforce practices.
Johns Hopkins Health System and its affiliates are drug-free workplace employers.
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