Executive Chef

North Central Surgical Centeris a highly successful, Baylor Scott & White affiliatedhospital located in Dallas, TX. We partner with the verybest team members and medical staff in the area. We area surgical focused hospital that performs over12,000procedures 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

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

• 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.

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

• 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.

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

• High school graduate or equivalent preferred.
• Culinary training preferred.

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

As an organization, we provide employees with the resources, tools, and support to serve our patients and customers in the best way possible. One way we care for our communities and each other is by providing a comprehensive benefits package that includes:

• Medical, dental, vision, and prescription coverage
• Life and AD&D coverage
• Availability of short- and long-term disability
• Flexible financial benefits including FSAs and HSAs
• 401(k) and access to retirement planning
• Paid holidays and vacation