Executive Chef- LBJ Hospital- Full-time
Apply NowCompany: Harris Health System
Location: Houston, TX 77028
Description:
About Us
Harris Health System is the public healthcare safety-net provider established in 1966 to serve the residents of Harris County, Texas. As an essential healthcare system, Harris Health champions better health for the entire community, with a focus on low-income uninsured and underinsured patients, through acute and primary care, wellness, disease management and population health services. Ben Taub Hospital (Level 1 Trauma Center) and Lyndon B. Johnson Hospital (Level 3 Trauma Center) anchor Harris Health's robust network of 39 clinics, health centers, specialty locations and virtual (telemedicine) technology. Harris Health is among an elite list of health systems in the U.S. achieving Magnet nursing excellence designation for its hospitals, the prestigious National Committee for Quality Assurance designation for its patient-centered clinics and health centers and its strong partnership with nationally recognized physician faculty, residents and researchers from Baylor College of Medicine; McGovern Medical School at The University of Texas Health Science Center at Houston (UTHealth); The University of Texas MD Anderson Cancer Center; and the Tilman J. Fertitta Family College of Medicine at the University of Houston.
Job Profile
Job Summary
The Executive Chef is responsible for the oversight of kitchen operations at pavilions. The Executive Chef under the guidance of Corporate Executive Chef will train and develop the culinary team. The candidate should be able to design recipes, perform cost analysis, should have knowledge of forecasting and menu planning. The Executive Chef should perform quality assurance activities and maintain safety/sanitation guidelines. Works collaboratively with the clinical nutrition team to ensure optimal patient care at pavilions. The candidate should have extensive retail and catering experience to implement in house catering program under the supervision of Corporate Executive Chef. Works with nutrition administration and clinical team to promote wellness and other activities.
Minimum Qualifications
Degrees: Bachelors Degree in Hospitality management, Food Service Management or related field, or Associate Degree in Culinary Arts from an accredited program or related field.
Work Experience: Four (4) years of managing food production operations or healthcare foodservice management. Two (2) years of experience in culinary leadership and catering experience required.
License & Certifications: Food Managers Certificate
Management Experience: Three (3) years of foodservice management experience preferred, knowledge of Hazard Analysis and Critical Control Point (HACCP) Guidelines required, Knowledge of Food and Drug Administration Food Code (FDA) required. Experience using electronic food service management software preferred.
Communication Skills: Above Average Verbal (Heavy Public Contract), Exceptional Verbal (e.g., Public Speaking), Writing / Correspondence, Writing / Reports
Proficiencies: MS Word, MS Excel, P.C.
Job Attributes
Knowledge/ Skills/ Abilities: Analytical, Mathematics, Statistical
Work Schedule: Flexible
Equipment Operated: Ability to operate all kitchen equipments
Benefits and EEOC
Harris Health System's benefits program is designed to provide you with more flexibility and choices in meeting your specific needs. Harris Health System's benefits program allows you to protect your income in case of illness, death and disability, and to help you save for retirement.
It is the policy of Harris Health System to provide equal opportunity for all applicants for employment regardless of political affiliation, race, color, national origin, age, sex, religious creed or disability. Applicants may request any reasonable accommodation(s) to participate in the application process.
Job Category
Management
Harris Health System is the public healthcare safety-net provider established in 1966 to serve the residents of Harris County, Texas. As an essential healthcare system, Harris Health champions better health for the entire community, with a focus on low-income uninsured and underinsured patients, through acute and primary care, wellness, disease management and population health services. Ben Taub Hospital (Level 1 Trauma Center) and Lyndon B. Johnson Hospital (Level 3 Trauma Center) anchor Harris Health's robust network of 39 clinics, health centers, specialty locations and virtual (telemedicine) technology. Harris Health is among an elite list of health systems in the U.S. achieving Magnet nursing excellence designation for its hospitals, the prestigious National Committee for Quality Assurance designation for its patient-centered clinics and health centers and its strong partnership with nationally recognized physician faculty, residents and researchers from Baylor College of Medicine; McGovern Medical School at The University of Texas Health Science Center at Houston (UTHealth); The University of Texas MD Anderson Cancer Center; and the Tilman J. Fertitta Family College of Medicine at the University of Houston.
Job Profile
Job Summary
The Executive Chef is responsible for the oversight of kitchen operations at pavilions. The Executive Chef under the guidance of Corporate Executive Chef will train and develop the culinary team. The candidate should be able to design recipes, perform cost analysis, should have knowledge of forecasting and menu planning. The Executive Chef should perform quality assurance activities and maintain safety/sanitation guidelines. Works collaboratively with the clinical nutrition team to ensure optimal patient care at pavilions. The candidate should have extensive retail and catering experience to implement in house catering program under the supervision of Corporate Executive Chef. Works with nutrition administration and clinical team to promote wellness and other activities.
Minimum Qualifications
Degrees: Bachelors Degree in Hospitality management, Food Service Management or related field, or Associate Degree in Culinary Arts from an accredited program or related field.
Work Experience: Four (4) years of managing food production operations or healthcare foodservice management. Two (2) years of experience in culinary leadership and catering experience required.
License & Certifications: Food Managers Certificate
Management Experience: Three (3) years of foodservice management experience preferred, knowledge of Hazard Analysis and Critical Control Point (HACCP) Guidelines required, Knowledge of Food and Drug Administration Food Code (FDA) required. Experience using electronic food service management software preferred.
Communication Skills: Above Average Verbal (Heavy Public Contract), Exceptional Verbal (e.g., Public Speaking), Writing / Correspondence, Writing / Reports
Proficiencies: MS Word, MS Excel, P.C.
Job Attributes
Knowledge/ Skills/ Abilities: Analytical, Mathematics, Statistical
Work Schedule: Flexible
Equipment Operated: Ability to operate all kitchen equipments
Benefits and EEOC
Harris Health System's benefits program is designed to provide you with more flexibility and choices in meeting your specific needs. Harris Health System's benefits program allows you to protect your income in case of illness, death and disability, and to help you save for retirement.
It is the policy of Harris Health System to provide equal opportunity for all applicants for employment regardless of political affiliation, race, color, national origin, age, sex, religious creed or disability. Applicants may request any reasonable accommodation(s) to participate in the application process.
Job Category
Management