Manager and Executive Chef

CHI; Lincoln (NE); On-site; USD 60,000 - 80,000; Full time

Job summary

A leading healthcare institution, CHI Health St. Elizabeth, seeks a Food Service Operations Coordinator to manage kitchen operations, ensuring quality food delivery and maintaining high standards. The role requires extensive experience in food service operations, strategic planning, and project management within a healthcare setting. Candidates should have a Culinary Arts Degree, with relevant certifications and a passion for quality food service.

Qualifications

• 15 years of progressive institutional experience in Food Service Operations.
• Executive Chef managing high-volume production/catering operations.
• Strong knowledge of applicable laws, regulations, guidelines, and professional standards.

Responsibilities

• Oversee and coordinate all kitchen operations for food service delivery.
• Prepare food following standardized recipes and ensure quality.
• Plan food special events and catering, ensuring adequate inventory.

Skills

Project Management

Communication

Strategic Planning

Change Management

Knowledge of Food and Nutrition Services

Education

Culinary Arts Degree

CDM certification within 36 months

ServSafe certification within 12 months

Job description

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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 healthcare organizations, and other interested parties.

• Responsible for the development, integration, coordination, and ongoing support for all kitchen operations, including 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 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 to minimize waste and shortages.
• Oversees and plans food special events and catering. Travels to other hospitals as needed.
• Ensures an 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 high-volume production/catering operations.

Culinary Arts Degree

CDM - within 36 months

ServSafe - within 12 months

Strong knowledge of Food and Nutrition Services, applicable laws, regulations, guidelines, and professional standards; project management skills; communication skills; strategic planning skills; change management skills; personal traits of motivation, team orientation, professionalism, trust; and a high regard for dignity and respect.

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, NE. It specializes in newborn and pediatric care, women’s health, burn and wound care, cardiology, oncology, emergency medicine, orthopedics, and neuroscience.

Pay Range

$30.47 - $44.19/hour

Seniority level

• Director

Employment type

• Full-time

Job function

• Other

Industries

• Hospitals and Health Care

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