Manager Executive Chef

Overview

Virginia Mason Franciscan Health brings together two award-winning health systems in Washington state CHI Franciscan and Virginia Mason. As one integrated health system with the most patient access points in western Washington, our team includes 18,000 staff and nearly 5,000 employed physicians and affiliated providers.

At Virginia Mason Franciscan Health, you will find the safest and highest quality of care provided by our expert, compassionate medical care team at 11 hospitals and nearly 300 sites throughout the greater Puget Sound region.

While you’re busy impacting the healthcare industry, we’ll take care of you with benefits that may include health/dental/vision, FSA, matching retirement plans, paid vacation, adoption assistance, annual bonus eligibility, and more!

Responsibilities

JOB SUMMARY / PURPOSE

Responsible to maintain and administer culinary and nutrition services, and to provide for the operational needs of staff members.

ESSENTIAL KEY JOB RESPONSIBILITIES

1. Assists with creating patient and retail service standards, and ensuring they are met.

2. Conducts sanitation audits and performance audits on a consistent basis per determined departmental frequencies.

3. Identifies current learning needs and opportunities for staff. Directs and manages processes in which the appropriate expert relates the information.

4. 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.

5. 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.

6. 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.

7. Conducts frequent patient rounding and visitations.

8. Ensures regulatory standards are encompassed in nutrition programs, and works with other departments to coordinate standards as appropriate.

9. 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.

10. Conducts job shadowing audits to assess efficacy of training programs. Provides coaching if service standards are not met.

11. 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.

12. Participates in hospital committees as indicated by the department policies and procedures.

13. Oversees and plans menus for special events and catering. As needed, travels to other campuses to assist with events.

14. Performs other duties as assigned by leader.

Qualifications

Required Education and Experience

High School Diploma Required.

Associate’s degree in Culinary Arts, Hospitality Management preferred. Commensurate experience will be considered in lieu of degree.

Required Licensure and Certifications

Certified Dietary Manager (CDM) or Registered Dietitian required. If not currently certified, certification (CDM) to be obtained within 24 months of hire; unless otherwise required by State or local health code.

Current certification as a ServSafe© Food Protection Manager and ServSafe© Allergen certifications. Certifications can be obtained within 60 days of hire, or as required by state or local health code.

Pay Range

$33.60 – $48.73 /hour

We are an equal opportunity/affirmative action employer.