Executive Chef Coordinator

For more than 50 years, St. Anthony North Hospital has delivered optimal health care to the communities of Westminster, Erie, Brighton, Broomfield, Northglenn and Thornton. Highlights of our campus include 60,000 square feet of integrated primary and specialty care physician clinics, ambulatory surgery center, birthing center with private birthing suites, Level III Trauma Center with 24/7 emergency services, over 150 inpatient beds and an outpatient diagnostics center with lab and imaging services. In 2023, we received our prestigious Magnet® designation! We are so proud of our nursing staff for this achievement, which is awarded to less than 6 percent of hospitals in the United States. Built on the pillars of convenience, wellness and person-centered care, we offer inpatient and outpatient care at one site, with an emphasis on preventive health, wellness and health education.

As our Executive Chef Coordinator, you will serve as a pivotal leader responsible for the comprehensive guidance and administration of the culinary program. This multifaceted role ensures all operational requirements are fulfilled to maintain a high standard of service, while fostering a collaborative environment that upholds rigorous safety protocols and culinary excellence.

Every day, you will actively engage with patients and guests to enhance their overall dining experience through high-quality food and service. Furthermore, you will provide professional mentorship and coaching to staff, specifically directing non-interactive roles like cooks and storeroom clerks to ensure all departmental goals are consistently met.

To be successful in this role, you will demonstrate expertise in strategic resource management. This includes building and maintaining vital relationships with suppliers, ensuring strict compliance with purchasing agreements, and driving the overarching goals of the Food and Nutrition Services (FNS) program.

• Drives the implementation of patient and retail service standards while conducting systematic sanitation and performance audits to ensure rigorous adherence to established benchmarks.
• Collaborates on the strategic development of menus for patient, cafeteria, and catering services, emphasizing culinary excellence, sustainability, waste reduction, and the support of special events across campuses.
• Integrates regulatory standards into nutrition programming and ensures compliance with procurement agreements and Food and Nutrition Services (FNS) objectives through active participation in audits and hospital committees.
• Manages staffing levels to optimize operational cost-efficiency, overseeing the recruitment, hiring, and performance management of personnel while adapting to fluctuating daily priorities.
• Guides non-interactive patient service roles, including culinary staff and storeroom clerks, while ensuring strict adherence to infection control protocols and regulatory compliance.
• Facilitates staff development by identifying educational requirements and conducting professional shadowing assessments to evaluate training success, provide remedial coaching, and advance patient satisfaction through consistent rounding and data-driven communication.

Required

• High School Diploma

• Two (2) years of leadership experience or three (3) years of equivalent combination of culinary education and culinary experience

• Certified Dietary Manager (CDM)

• Registered Dietitian or Certified Dietary Manager within 24 months

• ServSafe Food Protection Manager upon hire

• ServSafe Allergen (ServSafe Gen) within 60 days

• FHP:- within 30 days or state requirement

  • FHP ANSI approved or ServSafe : AZ - Maricopa, Yavapai

  • FHP ANSI approved or ServSafe: CA - Riverside, San Bernardino, San Diego

  • FHP: City of Leavenworth: KS - Leavenworth

  • FHP or ServSafe: KY - Jessamine, Fayette, Madison, Montgomery

  • FHP: NE - Lancaster - Lancaster County Food Protection Manager Permit

  • FHP: NV - Clark - Clark County Food Handler

  • FHP ANSI or ServSafe: OR

  • FHP ANSI approved or ServSafe: TX

  • FHP or ServSafe: UT

  • FHP State Approved: WA

Preferred

• Associate Degree in Culinary Arts, Hospitality Management
  
• Commensurate experience will be considered in lieu of degree