Manager and Executive Chef

Dignity Health - St. Joseph's Medical Center is a renowned 355-bed, acute care, nonprofit hospital situated in Stockton, California. Established in 1899, the hospital has a rich history of providing exceptional medical care to the community and serves over 125,000 patients annually. With comprehensive healthcare services including a Level III Neonatal Intensive Care Unit (NICU), cancer care, heart care, and a well-equipped family birth center, this institution places high value on patient health and well-being. The hospital has achieved various accolades, including recognition as an LGBTQ+ Healthcare Equality High Performer by the Human Rights Campaign Foundation and designation as a Joint Commission-certified Primary Stroke Center. Additionally, St. Joseph's Medical Center was named one of America's 250 Best Hospitals by Healthgrades in 2026, underscoring its commitment to excellence in healthcare delivery.

The Manager and Executive Chef role at St. Joseph's Medical Center is a vital leadership position within the Food and Nutrition Services (FNS) department. This full-time position is central to maintaining and administering culinary and nutrition services that support both patient and retail service standards. The individual in this role is responsible for overseeing the operational needs of the staff, particularly those in non-interactive patient service positions like storeroom clerks and cooks. They ensure that all culinary operations align with regulatory compliance, infection control practices, and purchasing agreements set forth by the departmental leadership. This role demands strong leadership and managerial skills to monitor sanitation and performance audits consistently, fostering compliance while promoting high levels of patient satisfaction with nutritional services. The executive chef’s duties extend beyond standard culinary tasks; they are tasked with maintaining communication with both staff and customers to uphold service quality and enhance patient experiences through dietary offerings. The ideal candidate will bring a robust background in culinary arts or hospitality management coupled with leadership experience in a healthcare setting or a similar environment. Certifications such as Certified Dietary Manager (CDM), ServSafe Food Protection Manager, ServSafe Allergen certification, and a valid Food Handlers Permit are required to ensure the highest standards of food safety and nutrition are maintained within the institution. Serving as a cornerstone of the hospital’s nutritional service excellence, the Manager and Executive Chef ensures operational efficiency while elevating the quality of food services to meet diverse patient needs.