Manager and Executive Chef

Dominican Hospital (a member of Dignity Health) is a 222-bed facility that offers a wide range of services to residents of California’s Central Coast. With 24/7 emergency care, comprehensive care in cardiac, orthopedics, oncology, women’s and children’s services, we continue to lead the region in medical innovation and excellence in healthcare.

Comprehensive Care
Dominican offers emergency services and is a Certified Stroke Center and Chest Pain Center. Dominican’s services include the only comprehensive Cancer Center in Santa Cruz County, a Total Joint Replacement program, and advanced neurological and endoscopic services. Dominican regularly receives ‘A’ grades for hospital safety from Leapfrog Group, and has received national recognition for superior patient safety, cardiac care, and stroke treatment from Healthgrades, a leading provider of comprehensive information about physicians and hospitals.
As Santa Cruz County’s heart attack (STEMI) receiving center, Dominican Hospital provides cutting edge cardiac care. The hospital’s heart attack treatment times consistently beat the national average, and the hospital offers two cardiac catheterization labs available 24 hours a day, 7 days a week. Groundbreaking cardiac procedures at Dominican include the Transcatheter Aortic Valve Replacement (TAVR) procedure, which allows for heart valve replacement without opening a patient’s chest.
Dominican Hospital has forged significant partnerships with area hospitals to bring exceptional care to Santa Cruz County. The hospital offers a level III Neonatal Intensive Care Unit (NICU) through a partnership with Lucile Packard Children’s Hospital Stanford. Neurosurgery at Dominican is also offered through a partnership with Stanford Health Care.

One Community. One Mission. One California 

Position Summary:

Responsible to maintain and administer culinary and nutrition services, and to provide for the operational needs of staff members.

• Assists with creating patient and retail service standards, and ensuring they are met.
• Conducts sanitation audits and performance audits on a consistent basis per determined departmental
  frequencies.
• Identifies current learning needs and opportunities for staff. Directs and manages processes in which the
  appropriate expert relates the information.
• Follows purchasing agreements and compliance goals set forth by departmental/Food and Nutrition Services
  (FNS) program leadership. Assists Manager/Director with compliance audits at all applicable campuses.
• Directs all patient non-interactive positions (i.e. storeroom clerk, cooks, etc.) and provides for the operational
  needs of these positions. Maintains regulatory compliance and infection control practices.
• Maintains communication with staff and customers regarding the level of services they receive from FNS staff,
  and promotes patient satisfaction with nutritional services. This data is relayed to the management team and/or
  staff whenever necessary.
• Conducts frequent patient rounding and visitations.
• Ensures regulatory standards are encompassed in nutrition programs, and works with other departments to
  coordinate standards as appropriate.
• Maintains adequate staffing for daily needs reflecting cost efficiency. Assigns staff and workload, respecting
  changing priorities in daily operations. Recruits, hires and manages performance of staff.
• Conducts job shadowing audits to assess efficacy of training programs. Provides coaching if service standards
  are not met.
• Actively collaborates in the process of menu development for patient, cafeteria, and catering services to ensure guidelines are met and guest satisfaction is enhanced. Prioritizes culinary excellence, along with innovation, sustainability and reduction in overall food waste.
• Participates in hospital committees as indicated by the department policies and procedures.
• Oversees and plans menus for special events and catering. As needed, travels to other campuses to assist with events.   

Minimum:

• High School Diploma Required.
• Certified Dietary Manager (CDM) or Registered Dietitian required. If not currently certified, certification (CDM) to be obtained within 24 months of hire; unless
  otherwise required by State or local health code.
• Current certification as a ServSafe© Food Protection Manager and ServSafe© Allergen certifications. Certifications can be obtained within 60 days of hire, or as required by state or local health code.

Preferred

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