Lead Chef (Hospital)

At Snoqualmie Valley Health, we’re not just in the business of healthcare; we’re in the business of empowering our community to live boldly and live well. Our commitment to excellence and innovation calls for team members who will build trust, obsess over excellence, lead innovation, and deepen connections within our community. Located in a trailblazing, adventure-loving town at the base of the Cascades, Snoqualmie Valley Health is an independent public hospital district serving a vibrant community that thrives on both adventure and connection.

About the role

The Lead Chef leads and coordinates kitchen operations to ensure the timely preparation and service of nutritious, safe, and high-quality meals for patients, staff, and visitors. This position supervises and supports kitchen employees, assigns daily duties, monitors food production, maintains sanitation and food-safety standards, and ensures meals are prepared according to approved recipes, menus, portion standards, and special dietary requirements. The Lead Chef works closely with dietary and clinical staff to accommodate patient diet orders, allergies, and therapeutic diets while maintaining efficient workflow and cost control.

Responsibilities

• Lead staff in day-to-day kitchen operations, ensuring quality, consistency, and timeliness.
• Oversee all kitchen operations in the absence of the executive chef.
• Lead service execution during peak periods, ensuring smooth workflow and optimal patient/guest experience.
• Assist with the merit review process by providing input on employee performance.
• Guide team through transitions with clear communication and adaptability.
• Manage performance, delegate tasks appropriately, provide constructive feedback, and resolve conflict constructively.
• Maintain compliance with food safety standards, health codes, and internal procedures.
• Manage and assist line and prep personnel with all recipe production.
• Routinely monitor and assist with closing checklists, temperature logs, and HACCP programs.
• Schedule and assign daily work activities to staff and supervise the completion of tasks.
• Train and guide staff on job duties, standard food safety and sanitation procedures, cooking methods, etc.
• Invest in personal growth and support the professional development of team members.
• Assist in ensuring full compliance with all Department of Health Dietary regulations.
• Collaborate on cost control strategies, waste reduction, and inventory management.
• Contribute to menu development and innovation to align with current culinary trends.
• Assist with ordering of supplies and inventory.
• Participate in strategic planning with the executive chef to align culinary operations with broader goals.
• Lead by example and thrive as a leader in the kitchen.
• Serve as a department mentor while seeking regular input and guidance from the Executive Chef.
• Supervise dietary team including cooks, food service workers, dishwashers, and baristas.
• Adjust shift to provide coverage and reduce overtime.
• Embody and promote the organization's core values in daily operations and interactions.
• Cultivate strong working relationships across departments creating an inclusive and collaborative work environment.

Requirements

• 3-5 years’ experience in a similar position or environment.
• Experience with food costing, recipe development, and adhering to budgets.
• Strong positive interpersonal skills.
• Problem-solving ability and time management skills.
• Excellent knowledge of kitchen equipment, techniques, and food safety standards.
• Ability to communicate effectively in English, both verbally and in writing.
• Basic computer knowledge.
• Ability to collaborate with other members of the healthcare team to meet patient needs.
• Ability to interact in a positive manner and communicate well with patients, families, co-workers, employees, supervisors, and other hospital employees.

Qualifications

• Preferred: Culinary Program or higher learning in a related field.

Work Environment

• Office and clinical settings with potential exposure to patient care areas.
• Flexibility to work extended hours as needed.

Physical Demands

• Frequent lifting and/or carrying objects, must be able to lift 50 lbs.
• Ability to stand on non-carpeted, composite surfaces for extended periods of time, stoop, kneel, crouch and/or crawl, reach, use fine finger movement, speak, and hear.
• Ability to walk long distances on a regular basis.

Benefits

We believe in taking care of those who take care of our community. We’re proud to offer a comprehensive benefits package that puts your health and well-being first.

• Medical: Flexible medical plan with access to multiple in-network tiers, including top-quality care from Snoqualmie Valley Health and First Choice/First Health providers. Care at SVH is available at no cost for anyone covered under our plan.
• Dental
• Vision
• Pharmacy
• Life and AD&D
• Retirement Plan
• Employee Assistance Program (EAP)
• Flexible Spending Account (FSA)
• Travel Assistance & ID Theft Protection
• Pet Insurance
• Other Voluntary Benefits

Benefit Eligibility Requirements: Employees regularly scheduled at least 20 hours per week. Eligible dependents include your legal spouse or domestic partner and dependent children until age 26. Waiting period: 1st of the month from the date of hire.

Note: The flu shot or declination (during flu season) is required for employment, with exemptions available for valid medical or religious reasons. Snoqualmie Valley Health is a drug-free workplace, and drug screenings are part of our onboarding process.