Executive Chef Coordinator
US-NE-LINCOLN
commonspirit_careers
Req #: 405296
Type: Day
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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.
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.
Responsibilities:
* 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:
Required:
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.
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