Manager and Executive Chef, Stockton

Job Summary and Responsibilities The Manager and Executive Chef is responsible for maintaining and administering culinary and nutrition services, and for providing the operational needs of staff members.

Essential Functions Include But Not Limited To

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

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

Follows purchasing agreements and compliance goals set forth by departmental/Food and Nutrition Services (FNS) program leadership.

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.

Maintains communication with staff and customers regarding the level of services they receive from FNS staff, and promotes patient satisfaction with nutritional services.

Job Requirements Education and Experience:

High School Diploma/GED required with two (2) years of leadership experience OR three (3) years of equivalent combination of culinary education and culinary experience required.

AA Degree in Culinary Arts, Hospitality Management preferred. Commensurate experience will be considered in lieu of degree.

Licensure

Certified Dietary Manager (CDM) or Registered Dietitian within 24 months of hire

Current certification as a ServSafe Food Protection Manager

Current ServSafe Allergen certification, within 60 days of hire

Current Food Handlers Permit (FHP) within 30 days of hire

Current ServSafe certification within 30 days of hire

Pay Range $43.10 - $64.11 /hour

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