Manager Executive Chef - Virginia Mason Franciscan Health

**Overview** In 2020, united in a fierce commitment to deliver the highest quality care and exceptional patient experience, Virginia Mason and CHI Franciscan Health came together as natural partners to build a new health system centered around the patient: Virginia Mason Franciscan Health. Our combined system builds upon the scale and expertise of our nearly 300 sites of care, including 11 hospitals and nearly 5,000 physicians and providers. Together, we are empowered to make an even greater impact on the health and well-being of our communities. CHI Franciscan and Virginia Mason are now united to build the future of patient-centered care across the Pacific Northwest. That means a seamlessly connected system offering quality care close to home. From basic health needs to the most complex, highly specialized care, our patients can count on us to meet their needs with convenient access to the region's most prestigious experts and innovative treatments and technologies. 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.