Executive Chef Coordinator

About the Role

As our Executive Chef Coordinator, you will serve as a pivotal leader within the organization, primarily responsible for the comprehensive guidance and administration of the culinary program. This multifaceted role ensures that all operational requirements of the staff are fulfilled, enabling a high standard of service delivery. By fostering a collaborative and supportive team environment, you will facilitate seamless daily operations while consistently implementing rigorous safety protocols and culinary standards. You will be actively engaged with patients and guests to enhance their overall experience through high-quality food and service. This role involves nurturing your team's growth while managing vital resources, upholding regulatory standards, and driving continuous improvement through effective communication.

Responsibilities

• Manages staffing levels to optimize operational cost-efficiency, including recruitment, hiring, and performance management of personnel while adapting to fluctuating daily priorities.
• Collaborates in the strategic development of menus for patient and cafeteria services, emphasizing culinary excellence, innovation, sustainability, and waste reduction.
• Executes systematic sanitation and performance audits in accordance with prescribed department frequencies.
• Guides all non-interactive patient service roles, including storeroom clerks and culinary staff, while ensuring the maintenance of regulatory compliance and infection control protocols.
• Serves as a representative on hospital committees in accordance with institutional policies and procedures.
• Assists with the planning and execution of menus for special events and catering operations, including necessary travel to various places for event support as needed.

Requirements

• High School Diploma or GED (required).
• Two (2) years of leadership experience or three (3) years of equivalent combination of culinary education and culinary experience (required).
• ServSafe Manager Certification (SERVSAFMGR) (required).
• Arizona Food Handler Permit (FHP:AZ) (required).
• ServSafe General Certification (SERVSAFE GEN) within 60 days of hire (required).
• Certified Dietary Manager (CDM) within 24 months of hire (required).

Qualifications

• Associate's Degree in Culinary Arts or Hospitality Management (preferred).
• One (1) to three (3) years of commensurate experience will be considered in lieu of degree.

About the Workplace

At Mercy Gilbert Medical Center, a 198-bed non-profit facility, you'll be an integral part of providing exceptional, compassionate healthcare to the vibrant and growing communities in and around Gilbert, Arizona. The workplace values social justice, health equity, and innovative care delivery, fostering a collaborative and supportive environment where your skills and compassion are celebrated. A new state-of-the-art Women's and Children's Pavilion is coming soon to further enhance specialized care for mothers and children.

Pay

$30.91 - $45.98 per hour.