Harborview Medical Center

Seattle, WA

Executive Chef Foodservice Job ID JL1437 posted on 09/26/17

Salary Range:

Starting Date:
Open until filled

Position Description

Our department of Nutrition Services has an outstanding opportunity for an Executive Chef. This in this role leads and works in concert with Nutrition and Food Service leaders and staff; delivering outstanding, healthful, nourishing, and flavorful food; exceptional customer service; and is a recognized technical expert and trainer for sous chefs, cooks, and kitchen personnel.
The Executive Chef is fully responsible for directing and controlling the Culinary Program at HMC. The Executive Chef plans, organizes, and directs the culinary program for patient meal services, catering and 3 retail sites exceeding $11M dollars budget annual and is responsible for all operations within the program.
The Executive Chef Program impacts all 4 of the UW Medicine Pillar goals:
Serving the Patient/Family Providing the Highest Quality Care Becoming the Employer of Choice Practicing Fiscal Responsibility
Providing a high level of culinary expertise while maintaining efficiency, contributes to the successful achievement of the UW Medicine goals and objectives. The culinary experience in the hospital is often seen as a reflection of the quality of services that can be expected at the medical center. As a result, the culinary program impacts the overall reputation of the medical center. Furthermore, the ramifications of errors related to food-borne illnesses are far-reaching with regards to institutional reputation, public relations, and expense. The program is the site of graduate level educational programs affiliated with the University. As a result, the program and the Executive Chef impact the teaching missions of both the medical center and the University of Washington. Lastly, the Executive Chef is a key player in ensuring that both the medical center and the University fully support strategies associated with Environmental Sustainability. The Executive Chef makes independent decisions affecting waste streams, use of organic and local products, and delivers wholesome and nutritious foods to almost 3,000 people, daily.

Minimum Qualifications

• Bachelor’s degree in Hospitality Management, Food Service Management, or related field, or Associate Degree in Culinary Arts from an accredited program. Additional advanced degree in culinary-related field may substitute for professional experience requirement
• Three (3) years of pertinent professional management experience including managing high volume food production operations
• Culinary leadership and knowledge of flavor profiles and techniques to achieve desired outcomes.

Desired Qualifications

• Hospital food service experience
• Registered Dietitian Nutritionist or advanced degree in nutrition-related field
• Knowledge of food science and infection control.


Barbara Pullar

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