Manager and Executive Chef

CommonSpirit Health Philanthropy; Lincoln (NE); On-site; USD 60,000 - 90,000; Full time

Job summary

CommonSpirit Health Philanthropy seeks a Manager-Executive Chef at St. Elizabeth Hospital in Lincoln, NE. This role involves overseeing kitchen operations, food service delivery, and catering for high volume needs. The ideal candidate will have 15 years of experience, strong management skills, and a Culinary Arts Degree. Join a respected healthcare institution focused on quality food service for patients and staff.

Qualifications

• Minimum 15 years of experience in Food Service Operations.
• Executive Chef managing high volume production/catering operations.
• Strong knowledge of Food and Nutrition Services and applicable regulations.

Responsibilities

• Overseeing kitchen operations and food preparation.
• Managing food inventory, purchasing, and quality control.
• Planning and executing food for special events and catering.

Skills

Project Management

Communication Skills

Strategic Planning

Change Management

Team Orientation

Education

Culinary Arts Degree

CDM certification (within 36 months)

ServSafe certification (within 12 months)

Job description

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.

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, women’s health, burn and wound, cardiology, oncology, emergency medicine, orthopedics and neuroscience.