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Texas Health Resources Manager Food Services and Executive Chef in Dallas, Texas

Manager Food Services and Executive Chef

Are you looking for a rewarding career with family-friendly hours and top-notch benefits? We’re looking for qualified candidates like you to join our Texas Health family.

For more than a half-century, Texas Health Presbyterian Hospital Dallas has been at the forefront of health care in North Texas. We’re an 875-bed, Magnet-designated, full-service hospital serving our community in and around Dallas since 1966.

If you’re looking for cancer care, cardiology, neurosciences, women’s services and emergency medicine, we’ve got it. Plus, we’re a renowned Level III neonatal intensive care unit, a Comprehensive Stroke and Bariatric Surgery Center of Excellence and provide wellness services, outpatient surgery and women’s imaging services.

And did we mention our awards? Texas Health Dallas is a Joint Commission-certified Primary Stroke Care Center, a Level I Trauma Center, a Cycle IV Chest Pain Center and a designated Magnet hospital. We’re a top-notch choice in North Texas for cancer and emergency services, bariatric services, cardiac care and much more.

As part of the Texas Health family, we employ over 26,000 employees and are among the top five largest employers in the DFW area. Join us and be a part of our exceptional team as we provide outstanding care and deliver award-winning results. You belong here.

  • Work location: Texas Health Dallas, Dallas, TX.

  • Work hours: Full Time (40 Hours); Day Shift; Monday – Friday, 08:00 AM – 5:00 PM.

Job Duties

Leadership:

Plans, organizes and directs daily operational activities for Retail Cafeteria Operations and Food Production.

Strategically assures creative and quality food production.

Assists with marketing/showcasing culinary skills and talents.

Oversees and leads culinary operations to meet production, presentation, and all service standards.

Responsible for all aspects of food production

Achieves effective utilization of employees, equipment and materials within budget allocation and quality standards.

Incorporate measures to obtain compliance with regulations and accreditation standards.

Participates in team oriented actions to promote team work and administer proper leadership.

Communication with other team members and staff is timely and accurate manner.

Creates and maintains a collaborative work environment.

In charge in absence of the Department Director and Managers.

Demonstrates accountability and responsibility by independently completing projects/assignments on time and providing timely responses to requests for information.

Operations:

Develops, tests, modifies, and standardizes recipes to meet patient/customer menu needs.

Forecasts patient and cafeteria meal census, ensuring that appropriate quantities of menu items are prepared.

Responsible for all menu and recipe development; recipe standardization; service and production functions.

Coordinates culinary activities such as: departmental goals, menu development and management, purchasing support, food costing, KPI's, and sanitary food production program.

Collaborates with all customer groups (patients, department/hospital staff, physicians and other customers) to meet and

exceed needs/expectations.

Oversees safety program and adheres to established sanitation procedures in the preparation and service of meals.

Evaluates patient and customer satisfaction on a regular basis to determine gaps between actual results and expectations.

Collaborates with the leaders to establish expectations, plans and priorities.

Regularly rounds on patients, physicians, cafe and catering customers.

Performs other work as requested that is reasonably related to the employee's position, qualifications, and competencies.

Financial Operations:

Operationally responsible for the financial performance of assigned area.

Promote activities to reduce costs, enhance revenues and achieve operational efficiency.

Manage the approved budget through frequent and regular monitoring. Implement written action plans to address variances adjusting strategies as needed to meet budgetary expectations.

Implements operational programs for best results according to budget.

Handles and communicates financial initiatives in order to meet best outcomes.

Manages cost, revenues, and resources within budget.

Meets productivity and staffing levels consistent with volume.

Human Resource Management

Recruits and retains a quality work force. Makes recommendations in the hiring process.

Provides a work environment which attracts and retains staff.

Maintains safety of the work environment and utilizes appropriate safety techniques.

Accountable for orientation, continuing education and competency verification for all staff.

Ensure Human Resource metrics (i.e. retention, vacancy rates etc.) meet established targets.

Promote and foster a diverse, highly engaged and collaborative work environment within areas of responsibility. Utilize workforce metrics such as vacancy, retention and engagement to monitor, identify and respond to workforce trends.

Consistently practice strategic human resources management. Motivate others to achieve excellence in patient care, quality, safety, service and stewardship.

Conducts regular meetings, informs team of changes in policy or procedure and provides information regarding overall strategic mission, vision and direction of hospital.

Mentor, coach, and support direct reports with building teamwork, staff development, and education, to achieve optimal performance and develop managerial talent.

Ensures employee engagement survey participation rates and results meet established goals.

Mandatory requirements are complete and required licensures, certification and/or registry are current and in good standing.

Maintain compliance with hospital and system policies. Monitor and manage performance using the disciplinary process as appropriate.

Education

Bachelor's Degree in Culinary Arts, Food Service, Hospitality or related discipline required. Or, Associate's Degree in Culinary Arts, Food Service, Hospitality or related discipline required. In lieu of a Bachelor's degree, an Associate's degree with 5 or more years of job related experience is required.

Experience

3 years management experience in food service, retail and/or high volume restaurant required.

3 years food production and menu development experience required.

Licenses and Certifications

FPM - Food Protection Manager Food Service Manager's Certification required within 60 days of hire. American Culinary Federation Certification required within two years of hire.

Certified Dietary Manager preferred upon hire.

Skills

Demonstrated verbal and written ability to communicate effectively and professionally across disciplines. Ability to build and maintain collaborative, constructive relationships across and beyond the organization. Strong organizational and food service management skills with the ability to handle multiple demands as well as respond to rapidly changing priorities. Ability to be a strategic planner and creative thinker with sound technical skills, analytical acumen, good judgment, and a strong business focus. Ability to identify and implement process improvements as well as maintain high food quality standards. Proficient computer and Microsoft Office skills. Knowledge and effective leadership application of High Reliability

Why Texas Health?

At Texas Health Resources, our mission is “to improve the health of the people in the communities we serve”.

We are one of the largest faith-based, nonprofit health systems in the United States with a team of more than 23,000 employees of wholly owned/operated facilities plus 2,200 employees of consolidated joint ventures in the greater Dallas Fort Worth area. Our career growth and professional development opportunities are top-notch and our benefits are equally outstanding.

Join our award-winning Texas Health family and become a part of a team that is improving the health of our communities daily. You belong here.

Here are a few of our recent awards:

  • 2021 FORTUNE Magazine’s “100 Best Companies to Work For®” (7 th year in a row)

  • Becker's Healthcare "150 Great Places to Work in Healthcare" (4 years running)

  • “America’s Best Employers for Diversity” list by Forbes

  • A “100 Best Workplaces for Millennials" by Fortune and Great Place to Work®

Explore our Texas Health careers site for info like Benefits , Job Listings by Category , recent Awards we’ve won and more.

Employment opportunities are only reflective of wholly owned Texas Health Resources entities.

We are an Equal Opportunity Employer and do not discriminate against any employees or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state or local protected class.

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