The Banner Del Webb Culinary team is hiring for a full time Executive Chef Manager. A qualified candidate for this role will have a bachelor's degree in culinary management or a related field, be ServSafe certified in both food safety and managerial, have a food handlers card, five + years of high level catering, baking, banquet and cafeteria food production experience and exhibit the 3 E's: Energy, Enthusiasm and Excitement
This is a very hands on leadership position with a staff of 15 and involves ordering, managing room service operations, cafeteria food production and catering. Administrative duties such as production records, waste logs and financial responsibilties are included. A normal day is 10 - 11 hours with two days off per week - normally Friday and Saturday off.
About Banner Del Webb Medical Center
Banner Del E. Webb Medical Center excels in providing extraordinary health care to residents of the northwest Valley of metro Phoenix and is recognized by U.S. News and World Report as one of Phoenix's Best Hospitals. With 366 licensed beds, the hospital provides a wide range of services, including acute medical and surgical services as well as intensive care, emergency and urgent care, inpatient/outpatient surgery, cardiac catheterization, neurology, orthopedics, oncology, urology, pulmonary, obstetrics and gynecology, extended care, outpatient diagnostic services, acute and outpatient rehabilitation and adult behavioral services.
About Banner Health
Banner Health is one of the largest, nonprofit health care systems in the country and the leading nonprofit provider of hospital services in all the communities we serve. Throughout our network of hospitals, primary care health centers, research centers, labs, physician practices and more, our skilled and compassionate professionals use the latest technology to change the way care is provided. The many locations, career opportunities, and benefits offered at Banner Health help to make the Banner Journey unique and fulfilling for every employee.
This position is responsible for providing culinary menu and recipe design and development to ensure the highest quality patient and retail food services at the facility. Plans and controls the use of food resources and provides training and direction to the food procurement and production staff.
Must possess a strong knowledge and understanding of culinary management as normally obtained through the completion of a bachelor's degree in culinary management or a related field.
ServSafe certificate for food safety plus managerial food certification approved by the Conference for Food Protection and certified food manager license from the appropriate county Environmental Health Division.
Must have a valid food handler's certificate or obtain this within 30 days from date of hire. Five years high level catering, baking, banquet and cafeteria food production experience, or equivalent combination of education, training & experience. Must have a current ServSafe certificate for food safety, handling, ordering, production, and serving, plus a current managerial food certification approved and recognized by the Conference for Food Protection and certified food manager license from the appropriate county Environmental Health Division. Experienced in menu planning, ordering and staffing for catered events in excess of 1200 people. Must be able to organize, lead and direct work teams. Must be able to communicate effectively, to effectively problem solve with staff, physicians, families, and patients. Certification as required by county and state.
Experience in all areas: As a Sous Chef, Baker, quantity hot food production cook, kitchen manager and in large scale catering food production and service. Health care experience a plus.
Additional related education and/or experience preferred.