Job Overview
Employment Type
Full-time
Compensation
Salary
Range $75,300.00 - $103,700.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Job Description
Dignity Health - St. Joseph's Medical Center is a well-established acute care hospital located in Stockton, California. Founded in 1899, this nonprofit medical institution boasts 355 beds and serves over 125,000 patients annually. The hospital provides a wide range of specialized medical services including a Level III Neonatal Intensive Care Unit (NICU), comprehensive cancer care, advanced heart care, and a family birth center. The center has earned numerous accolades, such as being named one of America’s 250 Best Hospitals by Healthgrades in 2026 and has been recognized as an LGBTQ+ Healthcare Equality High Performer by the Human Rights Campaign Foundation. As a Joint Commission-certified Primary Stroke Center, St. Joseph’s Medical Center emphasizes patient safety, quality care, and community health. The hospital operates under the guiding principles of "One Community. One Mission. One California," reflecting its dedication to compassionate health services and community engagement.
The role of Manager and Executive Chef within the Food and Nutrition Services (FNS) department at St. Joseph’s Medical Center is a critical leadership position that involves overseeing culinary and nutrition services for the facility. This full-time role requires the successful candidate to maintain and administer food service operations while ensuring compliance with sanitation, nutritional guidelines, and operational policies. The Manager and Executive Chef is responsible for directing patient and retail food services, ensuring that service standards are met, and contributing to patient satisfaction through quality nutrition service delivery. Key responsibilities include conducting regular sanitation audits and performance reviews, following departmental purchasing agreements and compliance goals set by program leadership, and supervising non-interactive patient service roles such as storeroom clerks and cooks. The position demands an individual who can promote infection control practices, maintain regulatory compliance, and foster clear communication with staff and customers to enhance the overall service experience.
Candidates for this role should have a strong culinary background combined with leadership experience, as well as appropriate certifications. The role requires managing operational needs for staff, supporting food safety protocols, and ensuring that all nutritional standards align with hospital policies. Exceptional organizational skills, culinary expertise, and a proactive management style will ensure the success of the Food and Nutrition Services team. This position offers the opportunity to work in an environment committed to excellence in patient care and community health, contributing directly to the well-being of patients through high-quality nutritional services.
The role of Manager and Executive Chef within the Food and Nutrition Services (FNS) department at St. Joseph’s Medical Center is a critical leadership position that involves overseeing culinary and nutrition services for the facility. This full-time role requires the successful candidate to maintain and administer food service operations while ensuring compliance with sanitation, nutritional guidelines, and operational policies. The Manager and Executive Chef is responsible for directing patient and retail food services, ensuring that service standards are met, and contributing to patient satisfaction through quality nutrition service delivery. Key responsibilities include conducting regular sanitation audits and performance reviews, following departmental purchasing agreements and compliance goals set by program leadership, and supervising non-interactive patient service roles such as storeroom clerks and cooks. The position demands an individual who can promote infection control practices, maintain regulatory compliance, and foster clear communication with staff and customers to enhance the overall service experience.
Candidates for this role should have a strong culinary background combined with leadership experience, as well as appropriate certifications. The role requires managing operational needs for staff, supporting food safety protocols, and ensuring that all nutritional standards align with hospital policies. Exceptional organizational skills, culinary expertise, and a proactive management style will ensure the success of the Food and Nutrition Services team. This position offers the opportunity to work in an environment committed to excellence in patient care and community health, contributing directly to the well-being of patients through high-quality nutritional services.
Job Requirements
- High school diploma/GED required with two years of leadership experience or three years of equivalent combination of culinary education and culinary experience required, AA degree in culinary arts or hospitality management preferred, certified dietary manager (CDM) or registered dietitian within 24 months of hire, current certification as ServSafe Food Protection Manager, current ServSafe allergen certification within 60 days of hire, current food handlers permit within 30 days of hire, current ServSafe certification within 30 days of hire
Job Qualifications
- High school diploma/GED with two years of leadership experience or three years of equivalent culinary education and experience, AA degree in culinary arts or hospitality management preferred, certified dietary manager (CDM) or registered dietitian within 24 months of hire, current certification as ServSafe Food Protection Manager, current ServSafe allergen certification within 60 days of hire, current food handlers permit within 30 days of hire, current ServSafe certification within 30 days of hire
Job Duties
- Assist with creating patient and retail service standards, conduct sanitation audits and performance audits as per departmental frequencies, follow purchasing agreements and compliance goals, direct all patient non-interactive positions such as storeroom clerk and cooks, provide operational needs of these positions, maintain regulatory compliance and infection control practices, maintain communication with staff and customers regarding service levels
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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