Primary City/State:

Casper, Wyoming

Department Name:

Culinary & Nutrition-Hosp

Work Shift:

Day

Job Category:

Facilities, Environmental Services, and Culinary

You have a place in the health care industry. If you’re looking to leverage your abilities to make a real difference – and real change in the health care industry – you belong at Banner Health.

If you are looking for a fast-paced and exciting opportunity to lead a Culinary team, look no further! A highly rewarding and challenging opportunity for an Executive Chef awaits you at Banner Health. Wyoming Medical Center seeks to transform the lives of those we serve by fostering the highest level of health and wellness in our community and across our region and state.

As part of our Culinary team, the Executive Chef is responsible for preparing food of the highest quality and taste for our patients, visitors, and team members. You will help oversee kitchen operations while maintaining a safe and sanity work environment for the staff.

This is an exciting opportunity for an energetic Culinary professional. If you are passionate about nutrition, cooking, and managing an amazing team, Apply Today.

Banner Wyoming Medical Center is located in the heart of Casper Wyoming. As the state's largest inpatient facility, Wyoming Medical Center is known and highly regarded for its cardiac and stroke services. With 249 beds and a level 2 trauma center, Wyoming Medical Center is proud to serve the entire state of Wyoming.

POSITION SUMMARY
This position is responsible for menu and recipe design, food production, all upscale catering (at a 4-star level when required), aesthetic appearance of food, quality, presentation and specifications of all food ordered, and leadership of all appropriate culinary staff to make the hospital’s culinary program function at a superior level.

CORE FUNCTIONS
1. Provides professional culinary advice/expertise for all activities associated with the production of food in the department. This position trains, develops and coordinates culinary activities for all production staff.

2. Plans (in concert with the Department Head) all new retail concepts in the department. Designs retail menus and produces reports to support all retail activity to achieve maximum revenue.

3. Establishes quality control standards in the food production area. Determines ingredients, standardizes and scales recipes and approves final preparation of each menu item. Recommends department standard operating procedures in terms of purchasing and inventory management and for meeting all regulatory agency requirements.

4. Provides direction for all personnel activities in the production areas including hiring, selection, orientation, training, and culinary skill development. Responsible for coaching, documentation of training, competencies, assessments/evaluations and discipline. Provides proper training on all necessary equipment (including documentation) with a strong emphasis on safety.

5. Researches, collects and produces data to justify current retail and patient menu decisions including retail revenue and expense information, FTE requirements and projects operations budgets for future years. Must be able to demonstrate a detailed knowledge of recipe costing and pricing along with recipe margin menu mix decisions.

6. Responsible for sanitary practices and methods in the production area and for quality standards including portion/temperature/waste control and the departments HACCP system.

7. Researches, develops specifications, and instructs staff on recipe production to meet budget. Prescribes ingredients plus handling and storage routines for all food produced in the department.

8. Interacts with all varieties of customers including physicians, facility leadership, culinary and hospital staff, volunteers and visitors to satisfy their needs and resolve customer concerns, using all of the Banner Behaviors. Works independently under the general direction of the Department Head utilizing specialized knowledge and skill to provide high quality catering and retail food services. Responsible for the supervision of staff, operations and financial control of specific areas of the Food Service/Culinary Department ensuring cost effective and efficient operations.

MINIMUM QUALIFICATIONS

Bachelor’s Degree or equivalent experience.

Must have a current ServSafe certificate for food safety, handling, ordering, production, and serving, and/or certified food manager license from the appropriate county Environmental Health Division.

Three years of work experience in a combination of the following: As a Sous Chef, Baker, quantity hot food production cook, Kitchen Manager and/or large scale catering food production and service. Must be able to organize, lead and direct work teams and demonstrate effective communication and team building skills. Must be able to effectively problem solve with staff, physicians, families, and patients. Must be proficient in menu design for retail, catering, and gourmet dining and in up-scale catering and be able to design, organize and produce gourmet meals in a minimal time-frame single-handedly. Continued training and education in current food and nutrition for updated knowledge. Employees working at Banner Behavioral Health Hospital must possess an Arizona Fingerprint Clearance Card at the time of hire and maintain the card for the duration of their employment.

Must be able to use common office software efficiently including Excel spreadsheets. Must effectively work with the electronic medical record and its applications as needed.

PREFERRED QUALIFICATIONS

Experience in healthcare. Experience with Infogenesis and CBORD applications. Bilingual skills in Spanish/ English are a plus.

Additional related education and/or experience preferred.

EOE/Female/Minority/Disability/Veterans

Our organization supports a drug-free work environment.

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