Executive Chef Coordinator

About the Role

As our Executive Chef Coordinator, you will embody and uphold our mission by meticulously overseeing and ensuring the preparation, distribution, and storage of all foods, strictly adhering to departmental policies and procedures, and maintaining the highest standards of safety and sanitation across all operations. You will plan and prepare regular and modified menus, including special events, following standardized recipes, portioning, and presentation guidelines. Additionally, you will actively manage inventory, assist in catering production, and maintain cleanliness of equipment and work areas, striving for maximum efficiency and minimum waste.

You will drive local implementation of patient and retail service standards, integrate regulatory standards within nutrition programming, and collaborate with interdepartmental stakeholders. The role includes executing systematic sanitation and performance audits, developing menus for patient, cafeteria, and catering services with an emphasis on culinary excellence, innovation, sustainability, and waste reduction. You will perform patient rounding to evaluate service efficacy, manage staffing levels for operational cost-efficiency, and oversee recruitment, hiring, and performance management of personnel. The role also involves ascertaining educational requirements and developmental opportunities for staff and adhering to procurement agreements and compliance objectives.

Responsibilities

• Oversee preparation, distribution, and storage of all foods in compliance with departmental policies and safety standards.
• Plan and prepare regular and modified menus, including special events, using standardized recipes and presentation guidelines.
• Manage inventory, assist in catering production, and maintain cleanliness of equipment and work areas.
• Drive local implementation of patient and retail service standards and ensure adherence to established benchmarks.
• Integrate regulatory standards within nutrition programming and collaborate with interdepartmental stakeholders.
• Execute systematic sanitation and performance audits according to departmental frequencies.
• Collaborate in the strategic development of menus for patient, cafeteria, and catering services, emphasizing culinary excellence, innovation, sustainability, and waste reduction.
• Perform consistent patient rounding and visitation to evaluate service efficacy.
• Manage staffing levels to optimize operational cost-efficiency, including recruitment, hiring, and performance management of personnel.
• Ascertain current educational requirements and developmental opportunities for personnel.
• Adhere to procurement agreements and compliance objectives established by Food and Nutrition Services (FNS) leadership.

Requirements

• High School Graduate with 1-3 years of relevant experience.
• Two (2) years of leadership experience or three (3) years of equivalent combination of culinary education and culinary experience.
• SERVSAFE MANAGER Certification.
• Food Handler Permit: Nevada (within 30 days of hire).
• ServSafe General Certification (within 60 days of hire).
• Certified Dietary Manager, Registered Dietitian (ADA), or Registered Dietitian (CDR) within 24 months of hire.

Qualifications

• Associate’s degree in Culinary Arts or Hospitality Management (preferred; commensurate experience considered in lieu of degree).
• Strong commitment to food preparation excellence, safety, and sanitation.
• Positive attitude and high morale.
• Keen attention to detail for inventory management and product utilization.

About the Workplace

Join Siena Hospital, an integral part of Dignity Health Nevada, the only not-for-profit, faith-based healthcare system in the region. For over 70 years, guided by the Adrian Dominican Sisters' vision, we have delivered compassionate, high-quality care to the Henderson and Las Vegas communities, prioritizing the needs of the underserved. Our modern Siena Campus, a 326-bed acute care hospital, opened in 2000 and expanded the vital services initially established by our Rose de Lima Campus.

As part of CommonSpirit Health, a national leader operating over 2,200 care sites across 24 states, your impact extends beyond local communities, offering opportunities for professional growth and the ability to make a difference on a grander scale.

Pay

$32.46 - $48.28 per hour.