Manager and Executive Chef

Where You’ll Work

Founded in 1899, Dignity Health - St. Joseph’s Medical Center is a 355-bed, acute care, nonprofit hospital located in Stockton, California. Serving over 125,000 patients annually, the hospital offers a full complement of services including a Level III NICU, cancer care, heart care, and a family birth center. Additionally, St. Joseph’s Medical Center has been recognized as an LGBTQ+ Healthcare Equality High Performer by the Human Rights Campaign Foundation. It is a Joint Commission-certified Primary Stroke Center and was named one of America’s 250 Best Hospitals by Healthgrades in 2026.

One Community. One Mission. One California

Job Summary and Responsibilities

As our Manager and Executive Chef you will be responsible for maintaining and administering culinary and nutrition services, and to provide for the operational needs of staff members.

Every day you will maintains regulatory compliance and infection control practices.

To be successful in this role, you will maintain communication with staff and customers regarding the level of services they receive from FNS staff, and promotes patient satisfaction with nutritional services.

• Assists with creating patient and retail service standards, and ensuring they are met.
• Conducts sanitation audits and performance audits on a consistent basis per determined departmental frequencies.
• Follows purchasing agreements and compliance goals set forth by departmental/Food and Nutrition Services (FNS) program leadership.
• Directs all patient non-interactive positions (i.e. storeroom clerk, cooks, etc.) and provides for the operational needs of these positions.

Job Requirements

Education and Experience:

• High School Diploma/GED required with two (2) years of leadership experience OR three (3) years of equivalent combination of culinary education and culinary experience required.
• AA Degree in Culinary Arts, Hospitality Management preferred. Commensurate experience will be considered in lieu of degree.

Licensure:

• Certified Dietary Manager (CDM) or Registered Dietitian within 24 months of hire
• Current certification as a ServSafe© Food Protection Manager.
• Current ServSafe© Allergen certification, within 60 days of hire.
• Current Food Handlers Permit (FHP) within 30 days of hire.
• Current Servsafe certification within 30 days of hire.