Executive Chef Coordinator, Culinary Operations & Patient Services
Overview
Lead the culinary program at Mercy Gilbert Medical Center, a 198-bed nonprofit hospital in Phoenix, Arizona. Own the full scope of kitchen operations, from staffing to menu innovation, ensuring ServSafe and CDM compliance. Collaborate with clinical teams and serve on hospital committees to deliver patient and cafeteria excellence. Drive sustainability and waste reduction while building a culture of accountability and growth.
What You'll Do8
- 1Own staffing levels to meet budget targets, including recruitment, hiring, and performance management of kitchen personnel.
- 2Design patient and cafeteria menus with culinary creativity, incorporating sustainability and waste reduction practices.
- 3Execute systematic sanitation audits on a scheduled basis to maintain regulatory compliance.
- 4Direct non-interactive patient service roles, including storeroom clerks and culinary staff, ensuring infection control.
- 5Represent the department on hospital committees, shaping policies and protocols.
- 6Plan and execute menus for special events and catering, including off-site events requiring travel.
- 7Mentor team members to advance their culinary skills and leadership capabilities.
- 8Adjust daily priorities to meet fluctuating operational demands while maintaining quality standards.
Requirements7
- 1High School Diploma or GED required.
- 22+ years of leadership experience or 3+ years of combined culinary education and experience.
- 3ServSafe Manager certification (SERVSAFMGR) required.
- 4Arizona Food Handler Permit (FHP:AZ) required.
- 5ServSafe General certification within 60 days of hire.
- 6Certified Dietary Manager (CDM) within 24 months of hire.
- 7Associate's Degree in Culinary Arts or Hospitality Management preferred; 1-3 years of commensurate experience may be accepted in lieu of degree.
Salary Insight
$62 - $94k per year
Location
Required Skills
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