Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $58,063.00 - $76,934.00
Work Schedule
Standard Hours
Benefits
Challenging and rewarding work environment
competitive compensation
Generous Paid Time Off
Medical insurance
Dental Insurance
Vision Insurance
Prescription Drug Plan
401(k) with Company Match
discounted stock plan
Student loan refinancing program
Career development opportunities
Job Description
Valley Hospital Medical Center, located in the heart of Las Vegas, is an esteemed acute care and teaching hospital that has been delivering high-quality healthcare services to the residents of Southern Nevada since 1972. The hospital boasts a comprehensive range of medical services, including advanced cardiology, neurology, surgery, and various specialized treatments. It is part of the renowned Valley Health System (VHS), which operates seven hospitals across Las Vegas and Southern Nevada. VHS emphasizes a commitment to exemplary patient care through clearly defined goals, advanced technological systems, continuous performance improvement, patient safety standards, and a collaborative practice model. Employees are... Show More
Job Requirements
- Associate of Arts degree in Culinary Arts or five plus years of Executive Chef experience in hotel or healthcare
- seven to ten years of experience managing food service operations
- current Clark County Health Card
- must obtain Servesafe Certification within 90 days
- thorough knowledge of food safety regulations and standards
- ability to lead and supervise staff
- good communication skills
Job Qualifications
- Associate of Arts in Culinary School or equivalent
- five years plus experience as Executive Chef in hotel or healthcare setting
- seven to ten years of progressively responsible food service administrative experience
- current Clark County Health Card
- Servesafe Certification within 90 days of employment
- knowledge of regulatory standards like JCAHO, Title 22, OBRA, and local health regulations
- strong leadership and communication skills
Job Duties
- Manage daily operations of food production for patients, cafeteria, and catering
- supervise food service employees to ensure duties and sanitation compliance
- ensure adherence to all local, state, and federal food service regulations
- participate in department performance improvement plans
- communicate effectively with the department director daily
- maintain knowledge of regulatory standards such as JCAHO, Title 22, OBRA, and local health departments
- demonstrate skills to provide appropriate care/service to patients of all ages
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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