Manager and Executive Chef

St Josephs Medical Center • Stockton, CA

12d • $43 - $64 • Onsite

About The Position

The Manager and Executive Chef is responsible for maintaining and administering culinary and nutrition services, and to provide for the operational needs of staff members. This role involves ensuring high standards of patient and retail services, maintaining regulatory compliance, and fostering positive communication with staff and customers to promote patient satisfaction with nutritional services.

Requirements

• High School Diploma/GED required
• Two (2) years of leadership experience OR three (3) years of equivalent combination of culinary education and culinary experience required.
• Certified Dietary Manager (CDM) or Registered Dietitian within 24 months of hire
• Current certification as a ServSafe© Food Protection Manager.
• Current ServSafe© Allergen certification, within 60 days of hire.
• Current Food Handlers Permit (FHP) within 30 days of hire.
• Current Servsafe certification within 30 days of hire.

Nice To Haves

• AA Degree in Culinary Arts, Hospitality Management preferred.
• Commensurate experience will be considered in lieu of degree.

Responsibilities

• 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.
• Follows purchasing agreements and compliance goals set forth by departmental/Food and Nutrition Services (FNS) program leadership.
• 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED