Manager Nutrition and Executive Chef

Founded as a faith-based hospital in 1923 by the Sisters of Charity of the Incarnate Word, Dignity Health – St. Mary Medical Center is a 389-bed, acute care, nonprofit hospital located in Long Beach, California.  The hospital offers a full complement of services, including a Level II trauma center, cardiac and vascular center, surgical weight loss, maternity and the CARE Center, which is a recognized PrEP center of excellence.  The hospital shares a legacy of humankindness with Dignity Health, one of the nation’s five largest health care systems.  Visit https://www.dignityhealth.org/socal/locations/stmarymedical for more information.

One Community. One Mission. One California.

Position Summary: 

As our Executive Chef and Manager of Nutrition Services at California Hospital Medical Center, you will lead our culinary and operations team with passion and precision. Your leadership will foster an environment of teamwork and high standards, ensuring compliance with infection control and regulatory bodies such as TJC, CMS, and CDPH. You will be a dynamic and visible presence, engaging with both staff and patients to elevate the dining experience and promote patient satisfaction. Your expertise in culinary arts will drive the development of team members and enhance their culinary abilities. You will also oversee the management of the facility's diet manual, ensuring that patient diets align with CommonSpirit Health standards.

You will have oversight of retail sales, scheduling, purchasing and kitchen operations, ensuring that the highest standards of safety and sanitation are maintained at all times. You will implement and enforce strict adherence to health and safety regulations, including proper food handling, storage, and sanitation practices to prevent any risks of contamination. Your role will diligently monitor kitchen procedures, ensuring that all team members follow established recipes and maintain consistency and quality in every dish served. You will conduct regular training sessions and audits to ensure compliance with our standards and continually seek opportunities for improvement.

In this role, you will be more than just a manager; you will be a culinary ambassador, bringing experience and dedication to our nutrition services team. Your commitment will not only ensure operational success but inspire a culture of culinary excellence and holistic patient care.

If you are committed to social justice, health equity, and prepared to work for a health system delivering care in new, innovative ways, you belong with us.

Benefits and offerings for this position include (plus much more!):

• Annual performance-based bonus program.
• Annual employer contribution to retirement program (no employee contribution needed).
• Medical benefits for the employee at no payroll deduction.
• 29 days PTO accrued annually.

• High School Diploma required.
• 2 years of leadership experience, or three (3) years of equivalent combination of culinary education and culinary experience required.

• Current certification as a ServSafe© Food Protection Manager required.
• CA Food Handler Permit (FHP) required within 30 days of hire.
• ServSafe Allergen certification required within 60 days of hire.
• Registered Dietitian (RD) with the Commission on Dietetic Registration (CDR) or Certified Dietary Manager (CDM) with the Association of Nutrition and Foodservice Professionals (ANFP) required within 24 months of hire.

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