Manager and Executive Chef

At CHI Health Mercy Council Bluffs, patients are at the heart of our care. Our 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 include a new pavilion featuring enhancements in heart and vascular care, surgery, maternity, cancer care, and diagnostic imaging.

Manager Executive Chef

Location: Mercy Hospital, Council Bluffs, IA

1. Assists with creating patient and retail service standards, and ensuring they are met.
2. Conducts sanitation audits and performance audits on a consistent basis per determined departmental frequencies.
3. Identifies current learning needs and opportunities for staff. Directs and manages processes in which the appropriate expert relates the information.
4. 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.
5. 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. 
6. 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. 
7. Conducts frequent patient rounding and visitations.
8. Ensures regulatory standards are encompassed in nutrition programs, and works with other departments to coordinate standards as appropriate.
9. 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. 
10. Conducts job shadowing audits to assess efficacy of training programs.  Provides coaching if service standards are not met.
11. 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.
12. Participates in hospital committees as indicated by the department policies and procedures. 
13. Oversees and plans menus for special events and catering.  As needed, travels to other campuses to assist with events.

High School Diploma

2 years of leadership experience  or Three (3) years of equivalent combination of culinary education and culinary experience 

Certified Dietary Manager (CDM) 

Preferred:

Associate’s degree in Culinary Arts, Hospitality Management 

Commensurate experience will be considered in lieu of degree.