UW Medicine includes Harborview Medical Center, UW Medical Center - Montlake, UW Medical Center - Northwest, Valley Medical Center, UW Neighborhood Clinics, UW Physicians, UW School of Medicine and Airlift Northwest. UW Medicine - Northwest is a full-service, non-profit community hospital, offering comprehensive medical, surgical and therapeutic services. With 281 beds, more than 1900 employees and a world-class medical staff, we provide innovative, technologically advanced care on a patient-friendly, easy-access campus just north of Seattle. We're proud of the acclaim we've received for our excellence in patient care and safety. Among the local, regional and national recognition we've received are: The Distinguished Hospital for Clinical Excellence Award; The Emergency Medicine Excellence Award; The Stroke Care Excellence Award; Winner of the HealthGrades Distinguished Hospital Award for Patient Safety for the last three years in a row, we’re also one of the safest places to get care – among the top 5% in the country.
UW Medical Center - Northwest has an outstanding opportunity for a DAY SHIFT, FULL TIME, MANAGER OF PROGRAM OPERATIONS/HEAD CHEF. The Head Chef plans, organizes and directs culinary staff associated with prep and production of retail foodservice including Checkers Café, Trillium Café, Catering Services and special employee events. Actively oversees daily food production by the culinary staff in the grill or Spotlight Café areas.
RESPONSIBILITIES:
Effectively delegates, sets expectations and goals, makes decisions, solves problems, and models fairness and respect
Fosters teamwork and collaboration to accomplish organization’s goals, inspires trust, and deals effectively with conflict
Identifies quality benchmarks, assesses departmental performance and designs improvement plans, models accountability, integrity, ethics, and honesty, promotes safety and security, and assures compliance with regulations and rules
Develops budget and monitors/controls expenses to fit budget expectations, and improves department cost efficiency and productivity
Interviews and selects staff, hires, and promotes, evaluates staff performance and competency, provides coaching to staff to improve individual and departmental performance, and designs succession plans
Coordinates food production and work assignments for patient, retail and catering culinary staff, oversees and schedules preparation and production activities to expected forecasted volumes, assists with orders and directs storage of food and supplies
REQUIREMENTS:
Requires completion of an accredited 2-year Culinary Arts Food Service program or 5 years equivalent progressively responsible work experience in restaurant or institutional food service
Current Washington State Food Handler's Permit or Food Manager Certification required
Current SERV-SAFE Certification
DESIRED:
Strong interpersonal, organizational, analytical, written and verbal communication and problem-solving skills
Demonstrated ability to provide direction to employees; mentor and training skills; organizational skills
Proficiency with Microsoft Office, including Word, Excel, Outlook and Computrition
At least 4 years kitchen experience with progressive responsibility for kitchen management – including labor and supply cost controls and human resource functions in a health care or similar food service setting
This position provides opportunities to work in a fast-paced, challenging, diverse and rewarding environment. As an employee you will enjoy generous benefits and work/life programs. For detailed information on Benefits for this position, click here.
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