Executive Chef

Food Service Manager

Provides overall management and direction to the food production and food storage operations. Provides leadership and managerial support in planning, organizing, staffing and controlling the day to day operational functions related to food production. Participates with other supervisors and managers in planning and standardizing programmatic, operational changes and cost saving initiatives. Responsible for hiring, scheduling, and evaluating staff under their direct supervision. Performs sanitation, safety, quality and security checks to ensure that department standards, policies and procedures, and local/state/federal regulations are upheld and Regulatory Requirements are maintained. In the absence of higher management, monitors and supervises all food service areas. Collaborates closely with the other managers and supervisors in planning special functions and menus for the Cafeterias, Catering as well as Patient Meal service.

Education:

• Equivalent experience will be accepted in lieu of the required degree or diploma.
• Associate's: Culinary Arts or equivalent education/experience
• OR Other: Chef Certification
• OR Other: Formal culinary training

Certification & Licensure:

• SS-Serve Save Certified
• Certified Dietary Manager

Typical Experience:

• 5 years recent relevant experience

Skills and Knowledge:

• Ability to lead and motivate staff in the fulfillment of departmental goals.
• Ability to instruct in all phases of culinary activity and lead change processes.
• Desire and inclination to interact with all patrons, guests and patients to determine food preferences and the success of assigned food programs.
• Applied knowledge of food production and delivery processes.
• Customer service skills.
• Marketing and promotion skills.
• Shared profit and loss responsibility and accountability.
• Computer Skills: Microsoft Office, relevant food service applications (such as Food Service Suite, and Micros), and browsing the internet.
• Knowledge of maintaining a safe food environment including proper cleaning procedures and various equipment.
• Ability to interpret a variety of data and instructions, furnished in written, oral, diagram, or schedule form.
• Possesses written and verbal communications skills to communicate with staff, supervisors, patients, and other hospital personnel.
• Knowledge of Hazard Analysis Critical Control Point (HACCP) guidelines and procedures

Job Shift: Day/Evening/Night

Schedule: Full Time

Days of the Week: Monday - Friday, Variable

Weekend Requirements: As Needed

Benefits: Yes

Unions: No

Position Status: Exempt

Weekly Hours: 40

Employee Status: Regular

Pay Range is $43.34 to $65.00 / hour

The salary range for this role may vary above or below the posted range as determined by location. This range has not been adjusted for any specific geographic differential applicable by area where the position may be filled. Compensation takes into account several factors including but not limited to a candidate's experience, education, skills, licensure and certifications, department equity, training and organizational needs. Base pay is just one piece of the total rewards program offered by Sutter Health. Eligible roles also qualify for a comprehensive benefits package.