Executive Chef- LBJ Hospital
Harris Health is a nationally recognized health system comprising three teaching hospitals and an extensive network of ambulatory care centers serving the people of Harris County, Texas, since 1966. Staffed by the faculty, fellows and residents from two nationally ranked medical schools, Baylor College of Medicine and The University of Texas Health Science Center at Houston (UTHealth), Harris Health is the first healthcare system in Houston to receive the prestigious National Committee for Quality Assurance (NCQA) designation for its network of patient-centered medical homes.
Each year, Harris Health provides more than 1.8 million total outpatient visits through its more than 40 ambulatory care facilities. Additionally, Harris Health sees more than 177,000 emergency visits at its Level 1 and Level 3 trauma centers and 35,000 hospital admissions through its three hospitals: Ben Taub, LBJ and Quentin Mease.
Established by voter referendum to enhance the level of charity care available in the community, Harris Health System has often received national recognition for serving those in need and for its achievements in operational excellence, such as being named to the 2011, 2012, 2013 and 2014 Most Wired Hospitals lists by the American Hospital Association’s Hospitals & Health Networks magazine.
Additionally, Harris Health System is pleased that each of its three hospitals — Ben Taub, Lyndon B. Johnson and Quentin Mease — achieved Pathway to Excellence™ designation by the American Nurses Credentialing Center.
The Executive Chef is responsible for the oversight of kitchen operations at pavilions. The Executive Chef under the guidance of Corporate Executive Chef will train and develop the culinary team. The candidate should be able to design recipes, perform cost analysis, should have knowledge of forecasting and menu planning. The Executive Chef should perform quality assurance activities and maintain safety/sanitation guidelines. Works collaboratively with the clinical nutrition team to ensure optimal patient care at pavilions. The candidate should have extensive retail and catering experience to implement in house catering program under the supervision of Corporate Executive Chef. Works with nutrition administration and clinical team to promote wellness and other activities.
Degrees: Bachelors Degree in Hospitality management, Food Service Management or related field, or Associate Degree in Culinary Arts from an accredited program or related field.
Work Experience: Four (4) years of managing food production operations or healthcare foodservice management. Two (2) years of experience in culinary leadership and catering experience required.
Management Experience: Three (3) years of foodservice management experience preferred, knowledge of Hazard Analysis and Critical Control Point (HACCP) Guidelines required, Knowledge of Food and Drug Administration Food Code (FDA) required. Experience using electronic food service management software preferred.
Communication Skills: Above Average Verbal (Heavy Public Contract), Exceptional Verbal (e.g., Public Speaking), Writing / Correspondence, Writing / Reports
Proficiencies: MS Word, MS Excel, P.C.
Knowledge/ Skills/ Abilities: Analytical, Mathematics, Statistical
Work Schedule: Flexible
Equipment Operated: Ability to operate all kitchen equipments
Benefits and EEOC
Harris Health System benefits program is designed to provide you with more flexibility and choices in meeting your specific needs. Harris Health System benefits program allows you to protect your income in case of illness, death and disability, and to help you save for retirement.
It is the policy of Harris Health System to provide equal opportunity for all applicants for employment regardless political affiliation, race, color, national origin, age, sex, religious creed or disability. Applicants may request any reasonable accommodation(s) to participate in the application process.