Job Description

Come join the Norman Regional Health System family of over 4,000 healers where our unique culture of respect, kindness and excellence towards each other and our patients' care even has its own name: The Norman Way! Join our growing health system as we continue to change lives as well as the skyline of the regional communities we serve, with new, advanced health care facilities. Responsibilities:

• Administer and direct all system activities related to food production, complying with the standards established by Norman Regional Health System (NRHS) and regulatory agencies within a Multi campus department.
• Directly lead daily operations of food operations including menu planning, procurement, inventory, and food preparation.
• Responsibility for working with team on strategic direction for the culinary aspect of the department. Serves as a technical expert and trainer for Sous Chef and production staff. 
• Manage the budget by controlling cost and complying with budget parameters.
• Implements business practices in order to uphold NRHS mission, vision and values. 
• Creates processes and opportunities for employee growth in order to meet departmental goals and provide exceptional patient & customer service.
• Establishes and maintains effective working relationships with Sous Chef, other management staff for the department, other departments to provide a unified food service experience for patients, visitors and employees.
• Supervises and coordinates activities of culinary team engaged in patient, retail, physician dining, and catering services to ensure an efficient and profitable food service ( to include, but not limited to, oversight of sanitation, safety, customer service training, marketing, merchandising, food quality and portion control, customer satisfaction, booking and costing catered functions). 
• Participates in patient and overall customer satisfaction activities.

Education

• Associates degree in Culinary Arts required. ServSafe certification required. Additional culinary training or certification desired (ACF).

Experience

• Minimum of three (3) years of experience in a large food preparation and delivery institution. 
• Minimum of three (3) years of experience in a culinary leadership capacity. 

Licensure/Certification

• ServSafe certification required.
• ACF certification desired.

Compensation/Benefits

• Benefits include medical, dental, vision, short-term disability, long-term disability, life insurance, paid time off (PTO), paid holidays, tuition reimbursement, scholarship opportunities, retirement plans, free parking, and opportunities for advancement.

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