Executive Chef - $78200 to $107700 per YEAR

Sutter Health is a renowned network of health care providers dedicated to delivering comprehensive and compassionate medical services. Within this expansive system, Sutter Santa Rosa Regional Hospital (SSRRH) stands out as a leading medical institution focused on patient-centered care and advanced health services. This hospital combines modern medical technology with a strong commitment to community wellness, making it a pivotal health resource in its region. As part of Sutter Health, SSRRH offers an array of career opportunities characterized by professional growth, strong values, and a supportive work environment. The hospital is known for its emphasis on quality care, safety, and compliance with health regulations, and it prioritizes fostering a collaborative workforce aimed at continuous operational improvement. The Food Production and Storage Manager position at SSRRH is a full-time, exempt role responsible for overseeing the entire scope of food service operations in a hospital setting. With a competitive hourly wage ranging from $39.57 to $59.35, this role demands a leader to provide effective management and direction over food production and storage functions. The incumbent will collaborate closely with other supervisory and managerial staff, engaging in planning, organizing, and implementing initiatives that improve food service quality, operational efficiency, and cost management. The manager is charged with ensuring that daily operational functions related to food production are carried out smoothly, comprising everything from hiring and scheduling to evaluating staff, maintaining sanitation and safety protocols, and upholding compliance with local, state, and federal regulations. The role extends to overseeing special functions and menu planning for various service areas within the hospital, including cafeterias, catering, and patient meal services. The Food Production and Storage Manager plays a critical role in maintaining high standards of customer service and satisfaction while supporting the hospital’s financial goals through diligent operational oversight. Regular engagement with patients and customers, problem-solving, and service recovery efforts are intrinsic aspects of the position. Training and development of staff are emphasized to ensure competency and adherence to safety and hygiene standards. This role demands a well-rounded manager who possesses deep knowledge of culinary arts, food safety compliance, budget management, and leadership skills suitable for a dynamic healthcare environment.

• Associate's degree in Culinary Arts or equivalent experience
• Chef certification or formal culinary training preferred
• Serve Save certified
• Certified Dietary Manager certification required
• at least 5 years of relevant experience
• strong leadership and motivational skills
• knowledgeable in food production and hospitality industry trends
• proficiency with Microsoft Office and food service software
• ability to maintain compliance with safety, sanitation, and regulatory standards
• capacity to train employees on food handling and safety
• good communication skills
• physical ability to meet job demands
• flexibility to work varied shifts including weekends
• ability to handle multiple tasks and adapt to changes