Manager Executive Chef at CommonSpirit Health

Where Youll WorkVirginia Mason Franciscan Health has a rich history of providing exceptional healthcare dating back to 1891. Building upon a legacy of compassionate care and innovation our organization has evolved over the years through strategic partnerships and integrations to expand our reach and services across the Puget Sound area.Today as Virginia Mason Franciscan Health we remain deeply committed to healing the whole person body mind and spirit in the communities we serve. This commitment is strengthened by the diverse expertise and shared values brought together through our growth.Our dedicated providers offer a full spectrum of health care services from routine wellness to complex disease management all grounded in rigorous research and education. Our comprehensive network of 10 hospitals and nearly 300 care sites strategically located across the greater Puget Sound region reflects our ongoing commitment to accessibility and comprehensive care.We are proud of our pioneering medical advances and numerous awards and accreditations that reflect our dedication to excellence. When you join Virginia Mason Franciscan Health you become part of a team that delivers top-quality professional healthcare in modern well-equipped facilities and contributes to a legacy of service built on collaboration and shared purpose.Job Summary and ResponsibilitiesJob Summary/PurposeResponsible for maintaining and administering culinary and nutrition services and to provide for the operational needs of staff members.Essential Key Job ResponsibilitiesAssists with creating patient and retail service standards and ensuring they are met.Conducts sanitation audits and performance audits on a consistent basis per determined departmental frequencies.Identifies current learning needs and opportunities for staff. Directs and manages processes in which the appropriate expert relates the information.Follows purchasing agreements and compliance goals set forth by departmental/Food and Nutrition Services (FNS) program leadership. Assists Manager/Director with compliance audits at all applicable campuses.Directs all patient non-interactive positions (i.e. storeroom clerk cooks etc.) and provides for the operational needs of these positions. Maintains regulatory compliance and infection control practices. Maintains communication with staff and customers regarding the level of services they receive from FNS staff and promotes patient satisfaction with nutritional services. This data is relayed to the management team and/or staff whenever necessary. Conducts frequent patient rounding and visitations.Ensures regulatory standards are encompassed in nutrition programs and works with other departments to coordinate standards as appropriate.Maintains adequate staffing for daily needs reflecting cost efficiency. Assigns staff and workload respecting changing priorities in daily operations. Recruits hires and manages performance of staff. Conducts job shadowing audits to assess efficacy of training programs. Provides coaching if service standards are not met.Actively collaborates in the process of menu development for patient cafeteria and catering services to ensure guidelines are met and guest satisfaction is enhanced. Prioritizes culinary excellence along with innovation sustainability and reduction in overall food waste.Participates in hospital committees as indicated by the department policies and procedures. Oversees and plans menus for special events and catering. As needed travels to other campuses to assist with events.Performs other duties as assigned by the leader.Job RequirementsRequired Education/ExperienceHigh School Diploma2 years of leadership experience or Three (3) years of equivalent combination of culinary education and culinary experienceAssociates degree in Culinary Arts Hospitality Management preferredCommensurate experience will be considered in lieu of degreeRequired Licensure and CertificationRegistered Dietitian or Certified Dietary Manager within 24 monthsServSafe Food Protection Manager upon hireServSafe Allergen (ServSafe Gen) within 60 daysRequired Experience:Manager Key Skills Culinary Experience,Restaurant Experience,Kitchen Management Experience,Kitchen Experience,Labor Cost Analysis,Catering,Management Experience,Cooking,Cost Control,Menu Planning,Sanitation,Leadership Experience Employment Type : Unclear Experience: years Vacancy: 1