Manager and Executive Chef

CommonSpirit Health•Lincoln, NE

About The Position

Where You’ll Work CHI Health Nebraska Heart delivers leading-edge services to Nebraska and northern Kansas. Our network of offices and affiliated hospital-based clinics enables patients to receive timely care close to home. In addition, Nebraska Heart, located in southeast Lincoln, has dramatically reshaped the way in which patients receive care. Nebraska Heart continues to have the largest staff of experienced cardiology and vascular professionals in the area. Alongside the physicians is a dedicated team of advanced practice clinicians, nurses, technologists and staff; all committed to providing quality care and education to meet each patient’s needs during diagnosis, treatment and recovery. Job Summary and Responsibilities As our Executive Chef, you will embody and uphold our mission by meticulously overseeing and ensuring 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. Every day you will plan and prepare regular and modified menus, including special events, meticulously following standardized recipes, portioning, and presentation guidelines. You will actively manage inventory, assist in catering production, and maintain cleanliness of equipment and work areas, striving for maximum efficiency and minimum waste. To be successful in this role, you will demonstrate a strong commitment to food preparation excellence, safety, and sanitation, coupled with a positive attitude and high morale. You will possess keen attention to detail for inventory management and product utilization, ensuring all regulatory standards are met while delivering quality culinary experiences. Assists 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.

Requirements

High School Graduate General Studies
2 years of leadership experience or Three (3) years of equivalent combination of culinary education and culinary experience
SERVSAFE MANAGER upon hire
Servsafe General Certification within 60 Days
Registered Dietician, within 24 - months or Registered Dietitian within 24 - months
Certified Dietary Manager, within 24 - months

Nice To Haves

Associates
Other Culinary Arts, Hospitality Management or Commensurate experience will be considered in lieu of degree., upon hire

Responsibilities

Overseeing and ensuring the preparation, distribution, and storage of all foods.
Adhering to departmental policies and procedures.
Maintaining the highest standards of safety and sanitation across all operations.
Planning and preparing regular and modified menus, including special events.
Following standardized recipes, portioning, and presentation guidelines.
Actively managing inventory.
Assisting in catering production.
Maintaining cleanliness of equipment and work areas.
Assists 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.