EXECUTIVE CHEF (FT VARIED)

Uhs•Henderson, NV

About The Position

West Henderson Hospital is our seventh acute care hospital in The Valley Health System. It is located at the southwest corner of Raiders Parkway and St. Rose Parkway, near the Las Vegas Raiders' headquarters. The 150-bed hospital is equipped to care for patients with a variety of medical needs. Services available include emergency care, cardiac care, neurology care, surgery, gastroenterology and inpatient care for medical needs such as pneumonia. Hospital services include: Emergency care, 24/7 Advanced cardiac services, including cardiac catheterization labs Interventional radiology lab for diagnosis and treatment of other medical conditions Neurology care Surgical procedures for general surgery, orthopedics and weight loss Gastroenterology/endoscopy procedures Advanced imaging Laboratory services Respiratory services Inpatient nursing https://jobs.uhsinc.com/the-valley-health-system Benefit Highlights: Challenging and rewarding work environment Comprehensive education and training center Competitive Compensation & Generous Paid Time Off Excellent Medical, Dental, Vision and Prescription Drug Plans 401(K) with company match and discounted stock plan Career opportunities within VHS and UHS Subsidies Job Description: Responsible for daily operations of all food production activities for patients, cafeteria and catering. Responsible for the supervision of food service employees to ensure all duties, including food production and sanitation requirements are completed in a timely manner, according to all local, state, and federal regulations. Involved with department performance improvement plan. Effectively communicates with department director on a daily basis.

Requirements

Associates of Arts in Culinary School or 5 years plus experience as Executive Chef in hotel/healthcare required.
Seven (7) to ten (10) years of progressively responsible food service administrative experience.
Computer proficiency to include word processing, spreadsheets and databases.
Knowledge of current regulatory standards such as JCAHO, Title 22, OBRA and local health departments.
Must be able to demonstrate the knowledge and skills necessary to provide care/service appropriate to the age of the patients served on the assigned unit.

Responsibilities

Responsible for daily operations of all food production activities for patients, cafeteria and catering.
Responsible for the supervision of food service employees to ensure all duties, including food production and sanitation requirements are completed in a timely manner, according to all local, state, and federal regulations.
Involved with department performance improvement plan.
Effectively communicates with department director on a daily basis.