Executive Chef

Company Location

North Central Surgery Center (10826)

Job Location

9301 North Central Expressway, Suite 100, Dallas, Texas

Tracking Code

83325-147

Position Type

Full-Time/Regular

North Central Surgical Center is a highly successful, Baylor Scott & White affiliated hospital located in Dallas, TX. We partner with the very best team members and medical staff in the area. We are a surgical focused hospital that performs over 12,000 procedures per year.

FACTS ABOUT NORTH CENTRAL: Opened in 2005, 14 Operating Rooms and 30 Medical/Surgical Patient Rooms. We are conveniently Located at Walnut Hill & 75 in the prestigious NorthPark area Specialties include: Orthopedics, Spine, General Surgery, Pain Management, Urology, GI/Endoscopy, Plastic, and Podiatry surgeries. Managed by United Surgical Partners International & Joint Commission Accredited

Under the direction of the Chief Financial Officer, the Executive Chef is responsible for overseeing all culinary department functions in support of the hospital’s mission, vision, and goals. This role involves planning, preparing, and supervising the production of high-quality meals for patients, employees, visitors, and catered functions. The Executive Chef maintains effective working relationships with all stakeholders, including patients, physicians, employees, volunteers, and vendors. The role also ensures compliance with food safety

and sanitation guidelines and works closely with Senior Management to meet facility goals and objectives.

Culinary Operations and Food Production:

Plan, prepare, and oversee the production of food items for patients, employees, visitors, and catered events, ensuring high-quality, aesthetically pleasing, and appetizing menus.
Develop and implement innovative recipes, menu choices, and special meals/events while ensuring compliance with food safety and sanitation standards.
Monitor food preparation, cooking, and serving, including temperature checks, to maintain quality and safety.

Customer Service and Satisfaction:

Foster a positive customer service attitude to enhance patient care and satisfaction.
Address customer concerns promptly and implement policies to improve service quality.
Share satisfaction survey results with staff and make necessary improvements to maintain high scores.

Staff Management and Development:

Recruit, train, and retain qualified employees, ensuring appropriate staffing levels to meet department needs.
Conduct performance evaluations, provide feedback, and manage disciplinary actions when necessary.
Assess and verify staff competencies, providing opportunities for ongoing education and development.

Resource Management and Fiscal Responsibility:

Manage department resources efficiently, including budgeting, purchasing, and inventory control.
Monitor productivity, implement corrective actions for variances, and participate in operational planning.
Ensure adherence to established productivity goals and support the hospital's resource utilization plan.

Compliance and Performance Improvement:

Ensure compliance with all hospital policies, ethical standards, and regulatory requirements.
Participate in performance improvement activities to enhance patient outcomes and maintain a safe environment.
Establish and maintain quality control programs, continuously assessing and improving department performance.

Required Skills

Education:

High school graduate or equivalent preferred.
Culinary training preferred.

Licensure/Certification:

Meet all city, county, state, and federal certification standards relevant to food handling and preparation.

Specific Job Experience

Minimum of 3 years of relevant experience in a high-volume restaurant, hospital, or institution preferred.
Experience in all phases of cooking required.

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