Manager, Chef - Food and Nutrition

Straub Benioff Medical Center, established in 1921, is a leading healthcare institution located in Honolulu, Hawai'i. It features a 159-bed hospital and operates a network of neighborhood clinics alongside a visiting specialist program that reaches across the entire state. With more than 200 physicians recognized as leaders in their respective medical specialties, Straub proudly offers comprehensive diagnosis and treatments in over 32 different disciplines. These specialties include bone and joint care, cardiac health, cancer treatment, endocrinology and diabetes management, family medicine, gastroenterology, geriatric care, internal medicine, vascular medicine, and urology among others. Notably, the center is home to the Pacific Region's only multidisciplinary burn treatment center, underscoring its commitment to specialized and advanced patient care. The hospital is known for pioneering medical technologies and introducing innovative practices to Hawai'i, such as minimally invasive cardiac surgeries and total joint replacements, which contribute to its stellar reputation in the healthcare community.

Within this distinguished healthcare environment, the Food and Nutrition Services department plays a significant role by providing high-quality, nutritious meals to patients, visitors, and staff members. The department is dedicated not only to food service but also to educating its community about the importance of healthy eating habits. Working closely with medical professionals, the department ensures that diet modifications align with patients' specific health needs. Responsibilities within the department range from food preparation to meal delivery, cashiering, ware washing, pantry management, nourishment activities, and catering services.

The role of Manager within the Food and Nutrition Services department at Straub Benioff Medical Center is a full-time, exempt position that carries a critical leadership responsibility. The manager is tasked with overseeing and coordinating all operational aspects related to food preparation, production, and distribution. This role demands a keen focus on quality assurance to ensure that the food and nutrition services provided meet the high standards expected by Hawaii Pacific Health and its affiliated entities. The manager will lead and train kitchen personnel, act as a key resource for culinary activities, and collaborate with the Director of Food and Nutrition Services. Together, they will develop, plan, price, and implement diverse menu options to cater to the hospital's community needs. Operational oversight includes ensuring proper maintenance and functioning of kitchen equipment, as well as strict adherence to safety and sanitation regulations to maintain compliance and a safe environment.

Located at the Straub Benioff Medical Center, this role operates on a regular daytime schedule, spanning 8 hours per day. The employment is classified as full-time with a 1.0 FTE status, and the position is non-bargaining. The compensation for this managerial role ranges from $84,490 to $105,602 annually, reflecting the candidate's experience, skills, and internal equity within the organization. The position expects candidates to have at minimum a Bachelor's Degree in Food Service, Food Science, or a related field, coupled with at least three years of progressive experience in culinary or food service operations that includes responsibilities such as food production, inventory control, ordering, pricing, and menu development. Preferred qualifications include graduation from an accredited culinary program, experience in a hospital or healthcare setting, and leadership or supervisory experience.

Straub Benioff Medical Center, as part of Hawai'i Pacific Health, is committed to equal employment opportunities and values diversity, welcoming applicants who identify as disabled, veterans, or minorities. This role offers the advantage of joining a respected medical center with a comprehensive benefits package and the opportunity to contribute meaningfully to healthcare through the critical nourishment and dietary care of patients and staff.