CHEF, KITCHEN SUPERVISOR: Scripps Health

Requisition ID
38055BR

Position Title
CHEF, KITCHEN SUPERVISOR

Division
Scripps Hospitals

Location
Encinitas - Scripps Memorial Hospital

Department
FOOD SERVICE

Job Type
Full-Time

Shift Type
Days

Shift Hours
8 Hr Shift

Days Worked
Monday Tuesday Wednesday Thursday Friday

Life at Scripps

Located in Sunny San Diego, CA, Scripps, is one of the nation's premier medical providers - with five acute care hospitals, 10 clinic locations, home health care services and more than 3,000 affiliated physicians.

Scripps is currently seeking healthcare professionals in all speciality areas. If you are interested in working in an acute-care environment, a clinic setting or home health care, submit your resume online at www.scripps.org/careers

CHEF, KITCHEN SUPERVISOR

Job Description

Position Profile
Manages, plans, directs and coordinates the operational systems for Food and Nutrition Services including human resources, financial performance, patient care food services, cafeteria and catering services, customer service, infection control/sanitation, safe food handling, volume food production, menu development and modification, meal assembly and portion control, inventory management, food service equipment operations, safety and overall department function. Ensures compliance with JCAHO, Title XXII and other applicable regulatory requirements. Demonstrates ability to perform competencies as outlined in FNS Competency Assessment tools. Demonstrates age-specific care as established for area and job title.
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Basic Qualifications (required)
High school diploma or equivalent. Minimum 1 year of Culinary Training required. Culinary Certificate required or equivalent experience in sanitation, culinary techniques and management.

Minimum Qualifications (required)
Experience/Specialized Skills: Three years experience in the management/supervision of food and nutrition services in an acute-care hospital, institutional or equivalent setting. Three years of culinary experience in planning, developing and implementing recipes and menus. Excellent verbal and written communication skills, complex problem solving, team development, strategic planning and systems planning/development.
Knowledge of computer word processing and spreadsheets. Proficiency in JCAHO, Title XXII, HACCP, FDA Food Code and other applicable regulatory requirements with ability to translate into practice.

Preferred Qualifications
BS in Culinary Arts or Food Service Management preferred.