Manager and Executive Chef
Manager and Executive Chef
Employer Active
Job Alert
You will be updated with latest job alerts via email
Share
Job Alert
You will be updated with latest job alerts via email
Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Overview
CHI Health St. Elizabeth founded by the Sisters of St. Francis of Perpetual Adoration in 1889 is a full-service 260-bed nonprofit regional medical center in Lincoln Neb. St. Elizabeth specializes in the treatment areas of newborn and pediatric care womens health burn and wound cardiology oncology emergency medicine orthopedics and neuroscience.
Responsibilities
Manager-Executive Chef
Location: St. Elizabeth Hospital Lincoln NE
You would work collaboratively with management to achieve campus objectives. In addition you would assist in areas of planning implementing standards and evaluating strategies for Food and Nutrition Services as they relate to system catering standards. As a Coordinator you are involved with the delivery of quality food services on a campus system basis. The incumbent has contact with community groups third party payers agencies vendors other health care organizations and other interested parties.
- Responsible for the development integration coordination and ongoing support for all kitchen operations and preparation patient service operations and purchasing and stocking of items at their primary site and supporting these functions system-wide.
- Prepares food and oversees the preparation of hot and cold foods while using established techniques and standards to maximize benefits from blast chill technology.
- Follows standardized recipes portion control and presentation based on department standards. Tastes completed meals to ensure quality.
- Stores labels and reworks unused portions of food properly. Organizes and maintains the volume and flow of raw ingredients and cooked food from purchasing to production to storage in order to minimize waste and shortages.
- Oversees and plans of food special events and catering. As needed travels to other hospitals
- Assures and adequate inventory of food products and supplies.
- Follows Purchasing Agreements and food specifications provided by the Division Director for food service operations.
Qualifications
A minimum of 15 years of progressive institutional experience in Food Service Operations and an Executive Chef who has managed a high volume production / catering operations.
Culinary Arts Degree
CDM - within 36 months
ServSafe - within 12 months
Strong knowledge of Food and Nutrition Services strong knowledge of applicable laws regulations guidelines and professional standards; strong project management skills; good communication skills; good strategic planning skills; strong change management skills; must demonstrate personal traits of a high level of motivation; team orientation; professionalism; trust; and place a high value on treating others with dignity and respect.
Required Experience:
Manager
Employment Type
Unclear
