Manager Executive Chef

At CHI Health Creighton University Medical Center - Bergan Mercy our focus is patient-centered care. Our level I trauma center and academic medical center campus is designed to heal the body mind and spirit of every person in a more comfortable less stressful hospital environment. Our full range of medical services includes trauma services heart and vascular care emergency services surgery maternity cancer care and diagnostic imaging.

The rate may go higher than the posted range.

• Has the authority to interview, hire, orient, terminate, promote, train and conduct performance evaluations.  
• Assigns day-to-day work activities; directs the functional and technical job performance of team members.  
• Allocates and directs staffing needs to meet patient, unit, and department needs, and collaborate with others to ensure overall staffing needs are met.            
• Manages performance including: setting goals, clarifying job expectations, monitoring performance progress, providing feedback, recognize, developing skills and addressing performance issues related to work and our Commitments using corrective action.       
• Develops and posts employees schedules according to department policy.  Ensures proper staffing is scheduled and /or available to perform daily activities in areas of responsibility (patient and dining center)
• Coordinates and oversee the daily and weekly activities/tasks are performed by staff in areas of responsibility.  Updates and communicates job-flow changes of positions in areas of responsibility.
• Ensures that department is properly opened and closed per departmental security policies.
• Exhibits pleasant and cheerful demeanor and maintains a helpful attitude towards employees, physicians, patients and visitors.
• Visits patients on floors and helps ensure that every patient is visited by a member of the management or professional team at least once during their hospital stay.  Interacts with nursing to ensure patients’ food needs are met.
• Contributes to patient and customer satisfaction goals by providing quality services to patients, caterings or retail.

Required

-ServSafe Certificate within one year.
-Certified Dietary Manager – within 36 months.
-Strong knowledge of Food & Nutrition services, applicable laws regulations, guidelines and professional standards.

-Skills: Project management, communications, strategic planning, change management, excel, word, PowerPoint.

-Traits: High level of motivation, team orientation, trust, high value of treating others with dignity and respect.

Preferred:
Minimum of two years of management experience.

Minimum of three years of progressive experience in Food Service Operations.