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Chef

Job Code:  78301
Facility: Spring Mountain Treatment Center
Location: LAS VEGAS, NV US
Region:
Travel Involved: 0-10%
Job Type: Full Time
Job Level:  Manager (Manager/Supervisor of Staff)
Minimum Education Required: Associate Degree 
Skills: Customer Service -> Face-to-Face Support, Frontline Support
 
Category: Food and Nutritional Services
FTE: 1.0
Position Summary:

Manages the dietary department to ensure the implementation of standards for quality food service as they apply to patients, staff and the community.

Operates in accordance with hospital policies.
Maintains and monitors financial results to achieve operating goals.
Achieves and maintains a level of service consistent with quality assurance and accreditation standards.
Maintains and manages a professional staff to achieve effective delivery of service.
Maintains and promotes effective internal and external communications.                     &nb sp;                       &nb sp;                       &nb sp;                       &nb sp;                       &nb sp;                       Evaluates and manages to maintain requirements for JCAHO accreditation.
Prepares work schedules of all department personnel to ensure adequate staffing, prioritizing effectively.
Maintains accurate up-to-date meal census.
Records food invoices.
Records diet changes, discharges and special orders to the kitchen.
Provides leadership for staff; promotes an environment in which Food and Nutrition Service team can work cooperatively toward objectives.
Assumes and/or performs additional duties as requested.
Makes sound decisions within the range of expectation for the job.
Collaborates with hospital personnel and medical staff to ensure optimal patient care.
Promotes a positive working environment and guest relations.

 
Requirements

ServSafe certified, Nevada Health Card. College graduate with Associates Degree or certificate of completion for the American Dietetic Association in an approved course in Dietetic Assistant curriculum preferred.

Experience must include a minimum of five (5) years supervisory experience in a hospital setting, a minimum of two (2) years experience with institutional cooking in restaurants and/or hotels.

Previous experience in hiring, training, scheduling, motivating and counseling support staff required.

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