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Executive Chef (FT varied SV)

Spring Valley Hospital Medical Center
Valley Health System
Type Full time Posted 5/30/2014
Salary - n/a - Starts 9/3/2014
NV - Nevada (All) - Las Vegas Referral - n/a -    
  Position Summary:

Description/Purpose Of Position:
Responsible for daily operations of all food production activities for patients, cafeteria and catering. Responsible for the supervision of food service employees to ensure all duties, including food production and sanitation requirements are completed in a timely manner, according to all local, state, and federal regulations. Involved with department performance improvement plan. Effectively communicates with department director on a daily basis.



Requirements

Description/Purpose Of Position:
Responsible for daily operations of all food production activities for patients, cafeteria and catering. Responsible for the supervision of food service employees to ensure all duties, including food production and sanitation requirements are completed in a timely manner, according to all local, state, and federal regulations. Involved with department performance improvement plan. Effectively communicates with department director on a daily basis.

Minimum Qualifications:
Education Associates of Arts in Culinary School or 5 years plus experience as Executive Chef in hotel/healthcare required

Experience:
Five to ten years of progressively responsible food service administrative experience.

Technical Skills:
Computer proficiency to include word processing, spreadsheets and databases.

Other:
Knowledge of current regulatory standards such as TJC, Title 22, OBRA and local health departments. Must be able to demonstrate the knowledge and skills necessary to provide care/service appropriate to the age of the patients served on the assigned unit/department.

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