Executive Chef Coordinator

St. Rose Dominican Siena•Henderson, NV

1d•$32 - $48•Onsite

About The Position

Join Siena Hospital: Impacting Lives, Locally and Nationally. At Siena Hospital, you'll become an integral part of Dignity Health Nevada, the only not-for-profit, faith-based healthcare system in the region. For over 70 years, guided by the Adrian Dominican Sisters' inspiring vision, we have proudly delivered compassionate, high-quality care to the Henderson and Las Vegas communities, always prioritizing the needs of the underserved. Our modern Siena Campus, a 326-bed acute care hospital, opened in 2000. It significantly expanded the vital services initially established by our Rose de Lima Campus, effectively meeting the evolving healthcare needs of our growing community. Your impact, however, extends far beyond our local communities. We are also a proud member of CommonSpirit Health, a national leader operating over 2,200 care sites across 24 states. This vast network provides unparalleled opportunities for professional growth, continuous learning, and making a profound difference on a grander scale, collectively impacting nearly 1 in 4 U.S. residents. If you are driven by an unwavering commitment to social justice, passionate about achieving health equity for all, and eager to contribute your talents to new, innovative ways of delivering compassionate care within a deeply collaborative and supportive environment, then your search ends here. Welcome to Siena – and welcome to a career of meaningful impact.

Requirements

High School Graduate
1-3 years of leadership experience or two (2) years of equivalent combination of culinary education and culinary experience
SERVSAFE MANAGER Certification
Food Handler Permit: Nevada within 30 Days
Servsafe General Certification, within 60 Days
Certified Dietary Manager, within 24- months, or
Registered Dietitian ADA, within 24 - months or
Registered Dietitian AND, within 24 - months or
Registered Dietitian CDR, within 24 - months

Nice To Haves

Associate’s degree in Culinary Arts, Hospitality Management. Commensurate experience will be considered in lieu of degree.

Responsibilities

Oversee and ensure the preparation, distribution, and storage of all foods, strictly adhering to departmental policies and procedures, and maintaining the highest standards of safety and sanitation across all operations.
Plan and prepare regular and modified menus, including special events, meticulously following standardized recipes, portioning, and presentation guidelines.
Manage inventory, assist in catering production, and maintain cleanliness of equipment and work areas, striving for maximum efficiency and minimum waste.
Drive local implementation of patient and retail service standards and ensure rigorous adherence to these established benchmarks.
Integrate regulatory standards within nutrition programming and collaborate with interdepartmental stakeholders to align these standards.
Execute systematic sanitation and performance audits in accordance with prescribed departmental frequencies.
Collaborate in the strategic development of menus for patient, cafeteria, and catering services, emphasizing culinary excellence, innovation, sustainability, and waste reduction.
Perform consistent patient rounding and visitation to evaluate service efficacy.
Manage staffing levels to optimize operational cost-efficiency, including the recruitment, hiring, and performance management of personnel while adapting to fluctuating daily priorities.
Ascertain current educational requirements and developmental opportunities for personnel, overseeing processes where subject matter experts disseminate necessary information.
Adhere to procurement agreements and compliance objectives established by Food and Nutrition Services (FNS) leadership, supporting the Manager/Director in compliance audits across all relevant locations.