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.

Responsibilities

• Drive local implementation of patient and retail service standards and ensure rigorous adherence to these established benchmarks.
• Integrate regulatory standards within nutrition programming and collaborate with interdepartmental stakeholders.
• Execute systematic sanitation and performance audits in accordance with prescribed 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 while adapting to fluctuating daily priorities.
• Ascertain current educational requirements and developmental opportunities for personnel, overseeing processes where subject matter experts disseminate necessary information.
• Adhere to procurement agreements and compliance objectives established by Food and Nutrition Services (FNS) leadership, supporting the Manager/Director in compliance audits across all relevant locations.

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.
• ServSafe General Certification within 60 days.
• Certified Dietary Manager within 24 months, or Registered Dietitian (ADA, AND, or CDR) within 24 months.

Qualifications

Preferred: Associate’s degree in Culinary Arts, Hospitality Management. Commensurate experience will be considered in lieu of degree.

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 Henderson and Las Vegas communities, prioritizing the needs of the underserved. Our modern Siena Campus, a 326-bed acute care hospital, opened in 2000, expanding the services initially established by our Rose de Lima Campus. As part of CommonSpirit Health, a national network operating over 2,200 care sites across 24 states, you’ll have opportunities for professional growth and the ability to impact nearly 1 in 4 U.S. residents.

Pay

$32.46 - $48.28 per hour.