Manager and Executive Chef

Chattanooga, TN, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $45,500.00 - $64,600.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee assistance program

Professional Development

Disability insurance

Job Description

CommonSpirit Memorial is a distinguished, not-for-profit, faith-based healthcare organization dedicated to the healing ministry of Jesus Christ. Founded by the Sisters of Charity of Nazareth, this esteemed institution offers a comprehensive continuum of care, ranging from preventative and primary care to acute hospital services. The hospital specializes in cancer, cardiac, neuroscience, stroke, and orthopedic services, establishing itself as a cornerstone of healthcare excellence in Southeast Tennessee and Northwest Georgia. With a committed team of over 4,700 employees and nearly 500 affiliated physicians, CommonSpirit Memorial consistently earns prestigious recognition from respected entities such as U.S. News and World Report, PINC AI, CMS, Healthgrades, Leapfrog, and has most recently been honored as one of the Best Places to Work in Tennessee. This reputation reflects its dedication not only to patient care but also to fostering a supportive and fulfilling work environment for its staff.

The Culinary and Nutrition Services Manager role at CommonSpirit Memorial is a full-time position designed to maintain and administer culinary and nutrition services to meet the operational needs of staff members effectively. This role encompasses oversight of patient and retail service standards, ensuring high-quality nutrition services that meet regulatory compliance and infection control standards. The manager will perform sanitation and performance audits regularly, identifying learning opportunities for staff and directing educational efforts to ensure continuous improvement. A vital part of the job includes adherence to purchasing agreements and compliance goals set by Food and Nutrition Services leadership, assisting with audits across campuses.

The position commands leadership of all patient non-interactive roles such as storeroom clerks and cooks, maintaining staffing levels that reflect cost efficiency while managing staff assignments and workloads in response to daily operational priorities. The manager actively promotes communication with staff and customers to enhance patient satisfaction with nutritional services, conducting frequent patient rounding and site visitations. Collaboration with other departments ensures nutrition programs comply with regulatory standards, while participating in hospital committees supports broader organizational objectives.

Additional responsibilities include leading menu development for patients, cafeterias, and catering services, emphasizing culinary excellence, innovation, sustainability, and food waste reduction. The manager also plans menus for special events and catering, sometimes traveling to other campuses for event support. This comprehensive role is essential in driving culinary service excellence within the hospital and supporting CommonSpirit Memorial's mission of holistic healthcare excellence.

Job Requirements

High school diploma
2 years of leadership experience or 3 years equivalent combination of culinary education and culinary experience
ServSafe Food Protection Manager certification upon hire
Commitment to obtain Registered Dietitian or Certified Dietary Manager certification within 24 months
ServSafe Allergen (ServSafe Gen) certification within 60 days
Ability to manage staff and operational needs efficiently
Experience conducting audits and maintaining compliance
Effective communication skills
Flexibility to travel to other campuses as required
Full-time employment availability

Job Qualifications

High school diploma
2 years of leadership experience or 3 years equivalent combination of culinary education and culinary experience
Associate’s degree in culinary arts or hospitality management preferred
Commensurate experience considered in lieu of degree
ServSafe Food Protection Manager upon hire
Registered Dietitian or Certified Dietary Manager within 24 months
ServSafe Allergen (ServSafe Gen) within 60 days

Job Duties

Assists with creating patient and retail service standards and ensuring they are met
Conducts sanitation audits and performance audits on a consistent basis per determined departmental frequencies
Identifies current learning needs and opportunities for staff and manages processes for expert training
Follows purchasing agreements and compliance goals set by departmental/ Food and Nutrition Services program leadership
Directs all patient non-interactive positions such as storeroom clerk and cooks, providing for operational needs and maintaining regulatory compliance and infection control practices
Maintains communication with staff and customers regarding service levels and promotes patient satisfaction with nutritional services
Conducts frequent patient rounding and visitations
Ensures regulatory standards are encompassed in nutrition programs and coordinates with other departments as appropriate
Maintains adequate staffing reflecting cost efficiency, assigns staff and workload respecting changing priorities, recruits, hires, and manages staff performance
Conducts job shadowing audits to assess training program efficacy and provides coaching when standards are not met
Collaborates in menu development for patient, cafeteria, and catering services prioritizing culinary excellence, innovation, sustainability and food waste reduction
Participates in hospital committees
Oversees and plans menus for special events and catering and travels as needed to assist with events
Performs other duties as assigned by leadership