Supervisor Executive Chef - CommonSpirit Health

CHI Health Nebraska Heart delivers leading-edge services to Nebraska and northern Kansas. Our network of offices and affiliated hospital-based clinics enables patients to receive timely care close to home. In addition Nebraska Heart located in southeast Lincoln has dramatically reshaped the way in which patients receive care. Nebraska Heart continues to have the largest staff of experienced cardiology and vascular professionals in the area. Alongside the physicians is a dedicated team of advanced practice clinicians nurses technologists and staff; all committed to providing quality care and education to meet each patient’s needs during diagnosis treatment and recovery.

1. Has the authority to interview, hire, orient, terminate, promote, train and conduct performance evaluations.  
2. Assigns day-to-day work activities; directs the functional and technical job performance of team members.  
3. Allocates and directs staffing needs to meet patient, unit, and department needs, and collaborate with others to ensure overall staffing needs are met.            
4. Manages performance including: setting goals, clarifying job expectations, monitoring performance progress, providing feedback, recognize, developing skills and addressing performance issues related to work and our Commitments using corrective action.       
5. Develops and posts employees schedules according to department policy.  Ensures proper staffing is scheduled and /or available to perform daily activities in areas of responsibility (patient and dining center)
6. Coordinates and oversee the daily and weekly activities/tasks are performed by staff in areas of responsibility.  Updates and communicates job-flow changes of positions in areas of responsibility.
7. Ensures that department is properly opened and closed per departmental security policies.
8. Exhibits pleasant and cheerful demeanor and maintains a helpful attitude towards employees, physicians, patients and visitors.
9. Visits patients on floors and helps ensure that every patient is visited by a member of the management or professional team at least once during their hospital stay.  Interacts with nursing to ensure patients’ food needs are met.
10. Contributes to patient and customer satisfaction goals by providing quality services to patients, caterings or retail.

Required

-ServSafe Certificate within one year.
-Certified Dietary Manager – within 36 months.
-Strong knowledge of Food & Nutrition services, applicable laws regulations, guidelines and professional standards.

-Skills: Project management, communications, strategic planning, change management, excel, word, PowerPoint.

-Traits: High level of motivation, team orientation, trust, high value of treating others with dignity and respect.

Preferred:
Minimum of two years of management experience.

Minimum of three years of progressive experience in Food Service Operations.