Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $84,926.00 - $110,406.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee wellness programs
Professional development opportunities
Flexible work schedule
Job Description
Harris Health System is a prominent public healthcare safety-net provider established in 1966 to serve the residents of Harris County, Texas. This esteemed healthcare system is dedicated to championing better health for the entire community, with a particular focus on low-income, uninsured, and underinsured patients. Harris Health delivers comprehensive healthcare services through a robust network consisting of two major hospitals—Ben Taub Hospital, a Level 1 Trauma Center, and Lyndon B. Johnson Hospital, a Level 3 Trauma Center. These hospitals anchor an extensive system that includes 39 clinics, health centers, specialty locations, and virtual telemedicine technology. The system’s commitment to quality... 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
- three years of foodservice management experience preferred
- 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 communication skills
- exceptional public speaking skills
- writing and report correspondence skills
- proficiency in MS Word, MS Excel, PC operations
- 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 with electronic food service management software preferred
- strong verbal, public speaking, writing and correspondence skills
- proficiency in MS Word, MS Excel, and PC operations
Job Duties
- Oversee kitchen operations at pavilions
- train and develop culinary team
- design recipes and perform cost analysis
- conduct forecasting and menu planning
- perform quality assurance activities
- maintain safety and sanitation guidelines
- collaborate with clinical nutrition team for patient care
- implement in-house catering program
- work with nutrition administration and clinical teams to promote wellness
Job Location
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