Executive Chef at Sutter Health

Berkeley, California, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Mar, 26

Salary

65.0

Posted On

15 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Culinary Arts, Food Production, Sanitation, Safety, Quality Control, Customer Service, Marketing, Profit and Loss Management, Computer Skills, HACCP Knowledge, Staff Management, Menu Planning, Operational Management, Regulatory Compliance, Communication Skills

Industry

Medical Practices

Description

We are so glad you are interested in joining Sutter Health! Organization: ABSMC-Ashby Campus Position Overview: Provides overall management and direction to the food production and food storage operations. Provides leadership and managerial support in planning, organizing, staffing and controlling the day to day operational functions related to food production. Participates with other supervisors and managers in planning and standardizing programmatic, operational changes and cost saving initiatives. Responsible for hiring, scheduling, and evaluating staff under their direct supervision. Performs sanitation, safety, quality and security checks to ensure that department standards, policies and procedures, and local/state/federal regulations are upheld and Regulatory Requirements are maintained. In the absence of higher management, monitors and supervises all food service areas. Collaborates closely with the other managers and supervisors in planning special functions and menus for the Cafeterias, Catering as well as Patient Meal service. Job Description: EDUCATION: Equivalent experience will be accepted in lieu of the required degree or diploma. Associate's: Culinary Arts or equivalent education/experience OR Other: Chef Certification OR Other: Formal culinary training CERTIFICATION & LICENSURE: SS-Serve Save Certified Certified Dietary Manager TYPICAL EXPERIENCE: 5 years recent relevant experience SKILLS AND KNOWLEDGE: Ability to lead and motivate staff in the fulfillment of departmental goals. Ability to instruct in all phases of culinary activity and lead change processes. Desire and inclination to interact with all patrons, guests and patients to determine food preferences and the success of assigned food programs. Applied knowledge of food production and delivery processes. Customer service skills. Marketing and promotion skills. Shared profit and loss responsibility and accountability. Computer Skills: Microsoft Office, relevant food service applications (such as Food Service Suite, and Micros), and browsing the internet. Computer Skills: CBORD Food Service Suite Knowledge of maintaining a safe food environment including proper cleaning procedures and various equipment. Ability to interpret a variety of data and instructions, furnished in written, oral, diagram, or schedule form. Possesses written and verbal communications skills to communicate with staff, supervisors, patients, and other hospital personnel. Knowledge of Hazard Analysis Critical Control Point (HACCP) guidelines and procedures Job Shift: Day/Evening/Night Schedule: Full Time Days of the Week: Monday - Friday, Variable Weekend Requirements: As Needed Benefits: Yes Unions: No Position Status: Exempt Weekly Hours: 40 Employee Status: Regular Sutter Health is an equal opportunity employer EOE/M/F/Disability/Veterans. Pay Range is $43.34 to $65.00 / hour The compensation range may vary based on the geographic location where the position is filled. Total compensation considers multiple factors, including, but not limited to a candidate’s experience, education, skills, licensure, certifications, departmental equity, training, and organizational needs. Base pay is only one component of Sutter Health’s comprehensive total rewards program. Eligible positions also include a comprehensive benefits package. Working at Sutter Health Sutter Health values and supports the unique talents and strengths that each employee brings to our organization. As a result, you are empowered to apply your passion for healing in innovative ways to care for patients and their families.

Responsibilities

The Executive Chef provides overall management and direction to food production and storage operations while ensuring compliance with standards and regulations. They also collaborate with other managers to plan special functions and menus.