Manager Executive Chef

Overview

Join to apply for the Manager Executive Chef role at CommonSpirit Health .

Responsibilities

• Maintain and administer culinary and nutrition services and provide for the operational needs of staff members.
• Assist with creating patient and retail service standards and ensure they are met. Conduct sanitation audits and performance audits on a consistent basis per determined departmental frequencies.
• Identify current learning needs and opportunities for staff. Direct and manage processes in which the appropriate expert relates the information.
• Follow purchasing agreements and compliance goals set forth by departmental/Food and Nutrition Services (FNS) program leadership. Assist Manager/Director with compliance audits at all applicable campuses.
• Direct all patient non-interactive positions (e.g., storeroom clerk, cooks) and provide for the operational needs of these positions.
• Maintain regulatory compliance and infection control practices. Communicate with staff and customers regarding the level of services they receive from FNS staff and promote patient satisfaction with nutritional services. Relay data to the management team and/or staff when necessary. Conduct frequent patient rounding and visitations.
• Ensure regulatory standards are encompassed in nutrition programs and coordinate standards with other departments as appropriate.
• Maintain adequate staffing for daily needs reflecting cost efficiency. Assign staff and workload while respecting changing priorities in daily operations. Recruit, hire and manage performance of staff. Conduct job shadowing audits to assess training efficacy and provide coaching if service standards are not met.
• Collaborate in menu development for patient, cafeteria, and catering services to ensure guidelines are met and guest satisfaction is enhanced. Prioritize culinary excellence, innovation, sustainability, and reduction in overall food waste.
• Participate in hospital committees as indicated by department policies and procedures. Oversee and plan menus for special events and catering. Travel to other campuses as needed to assist with events. Perform other duties as assigned by the leader.

Qualifications

• Required Education and Experience
  High School Diploma
• 2 years of leadership experience or three (3) years of equivalent combination of culinary education and culinary experience
• Required Licensure and Certifications
  Registered Dietitian or Certified Dietary Manager (CDM) within 24 months
• ServSafe Food Protection Manager upon hire
• ServSafe Allergen (ServSafe Gen) within 60 days

Preferred Education and Experience

• Associate’s degree in Culinary Arts, Hospitality Management

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We are an equal opportunity/affirmative action employer.