Job Overview
Compensation
Type:
Salary
Rate:
Range $87,297.60 - $113,505.60
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional Development
wellness programs
Employee assistance program
Job Description
Harris Health System, established in 1966, is the dedicated public healthcare safety-net provider serving the residents of Harris County, Texas. As a fundamental healthcare organization, Harris Health is devoted to championing better health outcomes for the entire community, focusing particularly on low-income, uninsured, and underinsured patients. The system offers comprehensive acute and primary care, wellness programs, disease management, and advanced population health services across its expansive network. This network includes two anchor hospitals—Ben Taub Hospital, a Level 1 Trauma Center, and Lyndon B. Johnson Hospital, a Level 3 Trauma Center—along with 39 clinics, health centers, specialty sites, and innovative virtual... Show More
Job Requirements
- Bachelor's degree in hospitality management, food service management or related field
- associate degree in culinary arts from accredited program or related field
- four years managing food production operations or healthcare foodservice management
- two years culinary leadership and catering experience
- food managers certificate
- knowledge of HACCP guidelines
- knowledge of FDA food code
- experience with electronic food service management software preferred
- above average verbal communication skills
- exceptional public speaking skills
- proficiency in MS Word and MS Excel
- ability to operate all kitchen equipment
- flexible work schedule
Job Qualifications
- Bachelor's degree in hospitality management, food service management, or related field
- associate degree in culinary arts from accredited program or related field
- four years managing food production operations or healthcare foodservice management
- two years culinary leadership and catering experience
- food managers certificate
- knowledge of HACCP guidelines
- knowledge of FDA food code
- experience with electronic food service management software preferred
- strong communication skills including public speaking and writing
- proficiency in MS Word and MS Excel
- analytical and statistical skills
Job Duties
- Oversee all kitchen operations at medical pavilions
- train and develop the culinary team under Corporate Executive Chef guidance
- design recipes and conduct cost analysis
- perform menu planning and forecasting
- ensure food safety and sanitation compliance
- collaborate with clinical nutrition team for optimal patient care
- implement in-house catering program with retail and catering expertise
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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