Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,300.00 - $94,100.00
Work Schedule
Flexible
Benefits
Health Insurance
Retirement Plan
Paid Time Off
Disability insurance
Life insurance
Flexible spending account
employee wellness program
Job Description
Harris Health System is a distinguished public healthcare safety-net provider established in 1966 to serve the diverse and growing population of Harris County, Texas. As a vital healthcare system, Harris Health is dedicated to promoting better health outcomes for the entire community, with a specific focus on low-income, uninsured, and underinsured patients. Its comprehensive healthcare services encompass acute and primary care, wellness programs, disease management, and population health services, ensuring accessibility and high-quality care for vulnerable populations. Harris Health's expansive network is anchored by Ben Taub Hospital, a Level 1 Trauma Center, and Lyndon B. Johnson Hospital, a Level 3... Show More
Job Requirements
- Bachelor's degree in hospitality management, food service management or related field or associate degree in culinary arts from an accredited program
- Four years of managing food production operations or healthcare foodservice management
- Two years of culinary leadership and catering experience
- Food managers certificate
- Knowledge of Hazard Analysis and Critical Control Point (HACCP) guidelines
- Knowledge of Food and Drug Administration Food Code (FDA)
- Above average verbal and 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 or associate degree in culinary arts from an accredited program
- Four years of managing food production operations or healthcare foodservice management
- Two years of culinary leadership and catering experience
- Food managers certificate
- Knowledge of Hazard Analysis and Critical Control Point (HACCP) guidelines
- Knowledge of Food and Drug Administration Food Code (FDA)
- Experience using electronic food service management software preferred
- Above average verbal and exceptional public speaking skills
- Proficiency in MS Word and MS Excel
- Analytical, mathematics and statistical skills
Job Duties
- Oversee kitchen operations at pavilions
- Train and develop the culinary team
- Design recipes and perform cost analysis
- Conduct forecasting and menu planning
- Perform quality assurance activities and maintain safety and sanitation guidelines
- Collaborate with the clinical nutrition team to ensure optimal patient care
- Implement in-house catering program under the supervision of Corporate Executive Chef
- Work with nutrition administration and clinical teams to promote wellness and other activities
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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