Manager and Executive Chef

Holy Cross Hospital Mountain Point•Lehi, UT

11d

About The Position

You have a purpose, unique talents and now is the time to embrace it, live it and put it to work. We value incredible people with incredible skills – but your commitment to a greater cause is something we value even more. This is the heartbeat of our organization and your time will be spent in a supportive, team environment with resources to help you flourish and leaders who care about your success. Responsible to maintain and administer culinary and nutrition services, and to provide for the operational needs of staff members.

Requirements

High School Diploma Required.
Strong communication skills; ability to read, write and speak English
Basic computer skills
Physical Requirements - Medium Work - (Exert up to 50lbs force occasionally, and/or up to 20lbs frequently, and/or up to 10lbs constantly)

Nice To Haves

Associate’s degree in Culinary Arts, Hospitality Management preferred
Commensurate experience will be considered in lieu of degree
Food Service Safe Certification (CPFS), preferred

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.
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 leader.