Manager Executive Chef

CommonSpirit Health•Tacoma, WA

About The Position

Virginia Mason Franciscan Health has a rich history of providing exceptional healthcare, dating back to 1891. Building upon a legacy of compassionate care and innovation, our organization has evolved over the years through strategic partnerships and integrations to expand our reach and services across the Puget Sound area. Today, as Virginia Mason Franciscan Health, we remain deeply committed to healing the whole person – body, mind, and spirit – in the communities we serve. This commitment is strengthened by the diverse expertise and shared values brought together through our growth. Our dedicated providers offer a full spectrum of health care services, from routine wellness to complex disease management, all grounded in rigorous research and education. Our comprehensive network of 10 hospitals and nearly 300 care sites strategically located across the greater Puget Sound region reflects our ongoing commitment to accessibility and comprehensive care. We are proud of our pioneering medical advances and numerous awards and accreditations that reflect our dedication to excellence. When you join Virginia Mason Franciscan Health, you become part of a team that delivers top-quality, professional healthcare in modern, well-equipped facilities, and contributes to a legacy of service built on collaboration and shared purpose. 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.

Requirements

High School Graduate general Studies upon hire and 2 years of leadership experience required
High School GED General Studies upon hire and 2 years of leadership experience Required
Three (3) years of equivalent combination of culinary education and culinary experience required
Associates Other Culinary Arts, Hospitality Management upon hire
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.
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.