Executive Chef - $39.57 to $59.35 per HOUR

Sutter Health is a renowned healthcare organization committed to delivering exceptional patient care through its comprehensive medical services and compassionate approach. One of its facilities, the Sutter Santa Rosa Regional Hospital (SSRRH), offers a robust environment for healthcare professionals and support staff, dedicated to excellence in both clinical and operational functions. As part of the larger Sutter Health network, SSRRH provides a broad spectrum of services including inpatient, outpatient, emergency, rehabilitation, and specialty care. The hospital is known for its patient-centered culture, which integrates advanced medical technology with personalized care and community involvement. With an emphasis on innovation and continuous improvement, Sutter Health fosters a workplace that supports professional growth, teamwork, and commitment to community health. The Food Service Manager position at Sutter Santa Rosa Regional Hospital plays a pivotal role in managing and directing food production and storage operations within the hospital setting. This full-time, exempt position is integral to ensuring that the hospital’s nutrition and dietary services meet the highest standards of quality, safety, and customer satisfaction. The Food Service Manager provides day-to-day leadership and managerial support, overseeing critical aspects such as staffing, scheduling, and evaluating food service personnel. They collaborate closely with other managers and supervisors to plan and standardize operational changes and cost-saving initiatives, thus supporting the hospital's financial and service goals. The role also includes extensive responsibility for regulatory compliance, maintaining sanitation, safety, and quality control in alignment with local, state, and federal laws. In this role, the manager is responsible for supervising food production and storage processes, ensuring that all food service areas, including patient meals, cafeterias, and catering services, operate efficiently and effectively. They are tasked with hiring and training staff, developing and implementing menus and recipes that meet nutritional needs, and regularly monitoring food production forecasting systems to reduce waste and optimize resources. Part of the managerial duties involves conducting safety inspections, enforcing proper food handling techniques, and maintaining readiness for accreditation to meet health and safety standards. The Food Service Manager also plays an essential role in fostering a positive work environment by motivating staff, leading training and development efforts, and addressing performance issues with coaching and corrective actions as needed. The position requires strong skills in leadership, culinary operations, customer service, and knowledge of food safety standards such as HACCP. It also demands proficiency with various computer applications related to food service management and the ability to interpret and communicate complex information effectively. Physical demands and work conditions are varied, reflecting the dynamic nature of healthcare food service operations. Scheduled shifts are variable, including potential weekend work, with a standard workweek of 40 hours. Compensation ranges from $39.57 to $59.35 per hour, contingent upon factors like experience and location. Joining Sutter Health as a Food Service Manager offers an opportunity to be part of a high-performing team that significantly contributes to patient care and hospital operations. The organization supports its employees with a comprehensive benefits package and a culture of inclusivity, growth, and professional development. Sutter Health is proud to be an equal opportunity employer, welcoming candidates from diverse backgrounds to apply and bring their unique perspectives and expertise to the team.

• Associate's degree in Culinary Arts or equivalent education/experience
• Chef certification or formal culinary training
• Serve Safe certification
• Certified Dietary Manager credential
• Minimum of five years recent relevant experience
• Ability to lead and motivate staff
• Skills to instruct in culinary activities and manage change processes
• Strong customer service and marketing skills
• Experience with shared profit and loss accountability
• Proficiency in Microsoft Office and relevant food service software such as CBORD Food Service Suite and Micros
• Knowledge of food safety standards including HACCP
• Strong written and verbal communication skills
• Ability to interpret various forms of data and instructions