Position: Chef Manager
About: This position is responsible for the development, implementation, and management of core culinary systems, central production, food procurement systems, and training programs for the CHS Villa East Facility. The role involves coordinating the development, deployment, and management of the core food formulary, menus to support patient and retail service programs, and procurement systems to ensure optimal operating standards and quality culinary systems are developed. The job requires partnering collaboratively with the System Director, Food & Nutrition and System Clinician to drive positive results and achieve all targets while implementing effective cost reduction plans and processes. The position aims to uphold the mission and values of Catholic Health Services by delivering excellent services with compassion.
Requirements: Bachelor’s Degree in Hospitality Management or a Degree in Culinary Arts (2-4 year program); a minimum of three years of experience in a corporate or large multi-site leadership position (healthcare preferred); a minimum of five years of experience in purchasing and contract negotiation; comprehensive knowledge of Food & Nutrition/Hospitality management principles and practices; excellent leadership, analytical, organizational, planning, delegation, coaching, and interpersonal skills; exceptional communication skills including written and verbal; proficiency with Microsoft Office
Benefits: health insurance, 401(k), flexible work schedule conducive to work-life balance, employee discount on food and beverages, comprehensive training programs
