Manager Executive Chef

Virginia Mason Franciscan Health brings together two award winning health systems in Washington state. CHI Franciscan and Virginia Mason. As one integrated health system with the most patient access points in western Washington our team includes 18,000 staff and nearly 5,000 employed physicians and affiliated providers. At Virginia Mason Franciscan Health you will find the safest and highest quality of care provided by our expert, compassionate medical care team at 11 hospitals and nearly 300 sites throughout the greater Puget Sound region. Virginia Mason Medical Center, was recognized among the Best Hospitals in Washington state by U.S. News & World Report.  CHI Franciscan and Virginia Mason are now united to build the future of patient-centered care across the Pacific Northwest. That means a seamlessly connected system offering quality care close to home. From basic health needs to the most complex, highly specialized care, our patients can count on us to meet their needs with convenient access to the regions most prestigious experts and innovative treatments and technologies.

This position is responsible for maintaining and administering 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.
Performs other duties as assigned by the leader.

Required Education and Experience

High School Diploma

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

Required Licensure and Certifications

Registered Dietitian or Certified Dietary Manager (CDM) within 24 months

ServSafe Food Protection Manager upon hire
ServSafe Allergen (ServSafe Gen) within 60 days

Preferred Education and Experience

Associate’s degree in Culinary Arts, Hospitality Management

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We are an equal opportunity/affirmative action employer.