Manager Executive Chef

Hello Humankindness

Yavapai Regional Medical Center West is a 218 bed non-profit facility providing quality health care to patients and communities in and around Prescott, Arizona. We are part of CommonSpirit Health which operates 139 hospitals and more than 1,000 care sites across 21 states, making our services accessible to nearly 1 in 4 U.S. residents.

If you are committed to social justice, health equity, and prepared to deliver care in new, innovative ways, you belong with us. 

For the health of our community ... we are proud to announce that we are a tobacco-free campus.

As a Manager Executive Chef, you will be responsible for overseeing and managing culinary and nutrition services, ensuring the operational needs of staff are met efficiently.

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 the leader.

Minimum: 

• High School Diploma/GED
• Registered Dietician or CDM within 24 months
• Food Handlers Certificate
• ServSafe Manager
• ServeSafe Gen within 60 days

Preferred:

• Associate's Degree in Culinary Arts, Hospitality Management