Manager, Chef - Full Time

Good Samaritan Society; Sioux Falls (SD); On-site; USD 50,000 - 70,000; Full time

Job summary

Join a reputable health system as a Certified Executive Chef, responsible for managing food production and leading a team in a thriving environment. With a focus on quality management and employee development, this role offers numerous opportunities to enhance culinary practices while ensuring excellent customer service. Ideal candidates will have a relevant culinary certification and significant management experience.

Benefits

Health insurance

Dental insurance

Vision insurance

401(k) retirement plan

Generous time off package

Qualifications

• Minimum of five years’ experience managing food production.
• At least two years serving in a leadership role.
• Demonstrates effective communication techniques.

Responsibilities

• Manages daily operations of assigned production areas and staff.
• Monitors quality management methods and tools.
• Collaborates in measuring employee performance.

Skills

Customer Service

Problem Solving

Leadership

Education

Associate degree

Certification as a Certified Executive Chef

Tools

Microsoft Office Suite

Job description

Careers With Purpose

Sanford Health is one of the largest and fastest-growing not-for-profit health systems in the United States. We're proud to offer many development and advancement opportunities to our nearly 50,000 members of the Sanford Family who are dedicated to the work of health and healing across our broad footprint.

Facility: East Patient Building
Location: Sioux Falls, SD
Address: 1305 W 18th St, Sioux Falls, SD 57105, USA
Shift: Day
Job Schedule: Full time
Weekly Hours: 40.00

Department Details

Certification as a Certified Executive Chef by American Culinary Federation or similar agency. Prefer 10 years general food service experience and 3 years culinary management experience.

Mon. - Fri. with an occasional weekend. Join a motivated Leadership team.

Job Summary

Provides daily management of assigned production areas and staff. Provides knowledge of quality management methods, tools, and techniques. Demonstrates the ability to create and support an environment that meets the quality goals of the organization. Measures quality and monitors key industry indicators to ensure continuous improvement. Assists with providing feedback in the collection and preparation of required budget information. Assists with coordinating each department's budget to include employee hour and department related expenses. Understands the critical components associated and required to achieve intended results.

Displays ability to generate consistent approaches for hiring, selection, retaining and leveraging talent across the unit. Flexible and creative in problem solving and demonstrates effective communication techniques. Maintains departmental applications and designs process flows for implementation of changes, enhancements, and interfaces collaborating with information services to set realistic timeframes. Actively participates in tasks force, committees, staff meetings, etc. to assist with the department initiatives, implement goals, and organizational strategies. Assists in the training of new staff members and the development of existing staff members. Trains others on main considerations and issues related to laws and regulations in the implementation of healthcare and nutritional practices. Collaborates and actively participates in measuring employee performance. Practices positive collaboration and converts difficult interactions into productive ones. Seeks opportunities to help others learn as teacher, coach, and mentor.

Maintains current certifications in specialty, continues education when necessary as well as tracks, and maintains for staff as needed. Possesses knowledge of the Microsoft Office Suite including Word, Excel, and Outlook.

Qualifications

Associate degree preferred.

Minimum of five years’ experience managing food production or cooking/culinary with at least two years serving in a leadership role. Possesses outstanding customer service skills.

Certification as a Certified Executive Chef by the American Culinary Federation required.

Benefits

Sanford Health offers an attractive benefits package for qualifying full-time and part-time employees. Depending on eligibility, a variety of benefits include health insurance, dental insurance, vision insurance, life insurance, a 401(k) retirement plan, work/life balance benefits, and a generous time off package to maintain a healthy home-work balance. For more information about Total Rewards, visit https://sanfordcareers.com/benefits .

Sanford is an EEO/AA Employer M/F/Disability/Vet. If you are an individual with a disability and would like to request an accommodation for help with your online application, please call 1-877-673-0854 or send an email to [e-mail] .

Sanford Health has a Drug Free Workplace Policy. An accepted offer will require a drug screen and pre-employment background screening as a condition of employment.

Req Number: R-0227161
Job Function: Facilities and General Services
Featured: No