University of Pittsburgh Medical Center
New Castle, Pennsylvania
Purpose: The Patient & Family Concierge, Senior is responsible for providing generalized, compassionate service and support to patients, families, and visitors during their stay within the hospital. The core goal of the Concierge, Senior is to create and deliver a top-notch experience for patients, visitors, and colleagues. The Concierge, Senior will serve in a variety of capacities across the hospital based on ever-changing needs. In the course of the day, the Concierge, Senior may assist with patient and visitor destination coordination, environmental services, dietary, patient transport throughout the hospital, supply and equipment management, and administrative support. Above all, the Concierge, Senior will remain focused on patient and guest satisfaction and quality of care from first to last impression. Responsibilities: Destination Coordination: Greets patients and families warmly and positively, providing verbal direction and escort assistance to visitors and patients to ensure their arrival at the appropriate destination. Disseminates patient information to visitors as appropriate while respecting patient confidentiality and withholding restricted information. Serves as a reference source for visiting hours, general directions, package delivery, and general hospital policies. Issues courtesy parking discounts and free passes when appropriate. Issues patient scooters to patients and visitors as needed. Assists with parking cashier functions and validates patient parking. Establishes tracking of patient belongings upon admission. Environmental Services: Cleans, removes trash from, empties linen hampers, and organizes all assigned areas, including patient rooms, public areas, toilets, procedure rooms, offices, and patient-specific equipment, following established procedures.Replenishes supplies as needed. Makes beds and changes bed linens following established cleaning procedures in all assigned patient discharge rooms and on-call rooms. Inspects and ensures that all assigned areas are properly cleaned and in good repair, reporting any maintenance problems to a supervisor. Dietary Services: Assembles and serves meals according to diet orders, menus, and patient or guest specific requirements.?Maintains food safety and quality by applying HACCP principles throughout service. Adheres to department procedures regarding the operation of all food service equipment. Performs sanitation in accordance with departmental procedures and health department guidelines.?Delivers and sets up patient meal trays using the designated department script to ensure proper patient identification. Delivers other nourishments to patients upon request. Follows all safety and sanitation regulations. Transportation Services: Transports patients and patient-specific equipment, and lab specimens using prescribed vehicles between patient units, treatment centers, and other designated areas safely, timely, and accurately. Performs inspections and disinfecting procedures on transportation equipment utilized by the department. Records transportation data electronically in the Transport Tracking System and/or manually on appropriate forms and logs utilized by the department.?Reports the status of transportation activities and abnormal activities to a supervisor. Enters requests for equipment repairs into the online portal as maintenance issues are identified. Inspects and disinfects transportation equipment. Supply & Equipment Management: Orders unit specific supplies and equipment, ensuring adequate and appropriate quantities. Organizes supply room. Delivers supplies, equipment, medication and other materials to the patient units, and other designated areas safely, timely, and accurately. Stocks patient room, supply areas, med cards (no medications), Accucheck trays, phlebotomy/IV trays, PPE, and more. Maintains refrigerator and temperature logs and checks all expiration dates on supplies. Inventories pumps (SCDs, IV, etc.) in patient rooms and removes if not needed. Monitors supply inventory and expiration date in collaboration with supply chain management. Depending on unit need, may also: monitor refrigerator temperatures, check kitchens for expired items, complete additional unit-specific logs and stock, deliver and remove trays, routinely freshen and restock supplies in family lounge, order unit supplies (office supplies, etc.), MD consults. Administrative Support: Completes department administrative functions. Coordinates patient tests and procedures, scheduling patient transports, and completing errands. Responds to telephone calls, providing courteous service to all internal and external callers. Orders and maintains CyraCom equipment. Prints report sheets. Assign Responder 5 and phones. Build and maintains patient charts. Files papers to patient chart. Manages auto-print reports, including OR schedule. Updates Bedboards per unit standards and communicates changes to appropriate staff as needed. Enters and communicates physician orders timely and accurately. Places work order or otherwise contacts Biotronics for malfunctioning equipment. Prints chart copy upon request. Completes patient admissions, discharges, and transfers through electronic health record. Orders parking passes and cashier functions on demand. Requests transport in teletracking, prints ticket to ride. Records transportation data. Checks crash carts including fire equipment and defibrillators as appropriate. Distributes patient and unit mail. Performs unit audits as directed. Initiates quiet time or monitors noise levels. General: Answers unit phones and transfers to appropriate staff Responds to call lights under Nursing Assistant/PCT direction Interacts and socializes with patients and assesses patient needs Rounds hourly to ensure all areas of responsibility are met satisfactorily. Prints and distributes daily plans of care Prompts patient mobility as appropriate, involving the appropriate clinical staff as needed Depending upon unit, may maintain resources like pamphlets, department contacts, etc. Depending upon unit, may complete DOH POC audits, hand hygiene audits, TJC environment tracers, and updating both patient & non-patient facing department bulletin boards. Adheres to hand hygiene and infection control procedures on a consistent basis when interacting with customers.? Responsible for following mandatory reporting procedures for any incident or serious event that did affect or potentially could have affected the care of any patient. Access to medications is limited to the distribution of the medication to the nurse. Exhibits UPMC Values and practices UPMC Experience key behaviors (AIDET + The Promise, 10-5 Rule, Escort Don't Direct, Own Your Zone) when performing all job responsibilities. Performs in accordance with all other system-wide competencies/behaviors. Performs other duties as assigned. Qualifications: Final candidates will be selected for a job title within the career ladder that reflects level of education, experience and manager discretion at time of offer Must have the desire, drive, and compassion needed to provide an exceptional patient and family experience at all times High School diploma OR one year of previous job experience required in lieu of HS Diploma/GED.6 months of experience as a Patient & Family Concierge or equivalent Demonstrated competency in all responsibilities of Patient & Family Concierge role Internal promotions to this level are based on the discretion of the business unit?s assessment of employee performance Completion of 1 annual contribution from these options: hospital/department committee participation, participation in departmental project, peer interviewer, onboarding/precepting of other Experience Concierges Ability to follow written and verbal instructions Licensure, Certifications, and Clearances: Act 34 UPMC is an Equal Opportunity Employer/Disability/Veteran
Apr 18, 2024
Full time
Purpose: The Patient & Family Concierge, Senior is responsible for providing generalized, compassionate service and support to patients, families, and visitors during their stay within the hospital. The core goal of the Concierge, Senior is to create and deliver a top-notch experience for patients, visitors, and colleagues. The Concierge, Senior will serve in a variety of capacities across the hospital based on ever-changing needs. In the course of the day, the Concierge, Senior may assist with patient and visitor destination coordination, environmental services, dietary, patient transport throughout the hospital, supply and equipment management, and administrative support. Above all, the Concierge, Senior will remain focused on patient and guest satisfaction and quality of care from first to last impression. Responsibilities: Destination Coordination: Greets patients and families warmly and positively, providing verbal direction and escort assistance to visitors and patients to ensure their arrival at the appropriate destination. Disseminates patient information to visitors as appropriate while respecting patient confidentiality and withholding restricted information. Serves as a reference source for visiting hours, general directions, package delivery, and general hospital policies. Issues courtesy parking discounts and free passes when appropriate. Issues patient scooters to patients and visitors as needed. Assists with parking cashier functions and validates patient parking. Establishes tracking of patient belongings upon admission. Environmental Services: Cleans, removes trash from, empties linen hampers, and organizes all assigned areas, including patient rooms, public areas, toilets, procedure rooms, offices, and patient-specific equipment, following established procedures.Replenishes supplies as needed. Makes beds and changes bed linens following established cleaning procedures in all assigned patient discharge rooms and on-call rooms. Inspects and ensures that all assigned areas are properly cleaned and in good repair, reporting any maintenance problems to a supervisor. Dietary Services: Assembles and serves meals according to diet orders, menus, and patient or guest specific requirements.?Maintains food safety and quality by applying HACCP principles throughout service. Adheres to department procedures regarding the operation of all food service equipment. Performs sanitation in accordance with departmental procedures and health department guidelines.?Delivers and sets up patient meal trays using the designated department script to ensure proper patient identification. Delivers other nourishments to patients upon request. Follows all safety and sanitation regulations. Transportation Services: Transports patients and patient-specific equipment, and lab specimens using prescribed vehicles between patient units, treatment centers, and other designated areas safely, timely, and accurately. Performs inspections and disinfecting procedures on transportation equipment utilized by the department. Records transportation data electronically in the Transport Tracking System and/or manually on appropriate forms and logs utilized by the department.?Reports the status of transportation activities and abnormal activities to a supervisor. Enters requests for equipment repairs into the online portal as maintenance issues are identified. Inspects and disinfects transportation equipment. Supply & Equipment Management: Orders unit specific supplies and equipment, ensuring adequate and appropriate quantities. Organizes supply room. Delivers supplies, equipment, medication and other materials to the patient units, and other designated areas safely, timely, and accurately. Stocks patient room, supply areas, med cards (no medications), Accucheck trays, phlebotomy/IV trays, PPE, and more. Maintains refrigerator and temperature logs and checks all expiration dates on supplies. Inventories pumps (SCDs, IV, etc.) in patient rooms and removes if not needed. Monitors supply inventory and expiration date in collaboration with supply chain management. Depending on unit need, may also: monitor refrigerator temperatures, check kitchens for expired items, complete additional unit-specific logs and stock, deliver and remove trays, routinely freshen and restock supplies in family lounge, order unit supplies (office supplies, etc.), MD consults. Administrative Support: Completes department administrative functions. Coordinates patient tests and procedures, scheduling patient transports, and completing errands. Responds to telephone calls, providing courteous service to all internal and external callers. Orders and maintains CyraCom equipment. Prints report sheets. Assign Responder 5 and phones. Build and maintains patient charts. Files papers to patient chart. Manages auto-print reports, including OR schedule. Updates Bedboards per unit standards and communicates changes to appropriate staff as needed. Enters and communicates physician orders timely and accurately. Places work order or otherwise contacts Biotronics for malfunctioning equipment. Prints chart copy upon request. Completes patient admissions, discharges, and transfers through electronic health record. Orders parking passes and cashier functions on demand. Requests transport in teletracking, prints ticket to ride. Records transportation data. Checks crash carts including fire equipment and defibrillators as appropriate. Distributes patient and unit mail. Performs unit audits as directed. Initiates quiet time or monitors noise levels. General: Answers unit phones and transfers to appropriate staff Responds to call lights under Nursing Assistant/PCT direction Interacts and socializes with patients and assesses patient needs Rounds hourly to ensure all areas of responsibility are met satisfactorily. Prints and distributes daily plans of care Prompts patient mobility as appropriate, involving the appropriate clinical staff as needed Depending upon unit, may maintain resources like pamphlets, department contacts, etc. Depending upon unit, may complete DOH POC audits, hand hygiene audits, TJC environment tracers, and updating both patient & non-patient facing department bulletin boards. Adheres to hand hygiene and infection control procedures on a consistent basis when interacting with customers.? Responsible for following mandatory reporting procedures for any incident or serious event that did affect or potentially could have affected the care of any patient. Access to medications is limited to the distribution of the medication to the nurse. Exhibits UPMC Values and practices UPMC Experience key behaviors (AIDET + The Promise, 10-5 Rule, Escort Don't Direct, Own Your Zone) when performing all job responsibilities. Performs in accordance with all other system-wide competencies/behaviors. Performs other duties as assigned. Qualifications: Final candidates will be selected for a job title within the career ladder that reflects level of education, experience and manager discretion at time of offer Must have the desire, drive, and compassion needed to provide an exceptional patient and family experience at all times High School diploma OR one year of previous job experience required in lieu of HS Diploma/GED.6 months of experience as a Patient & Family Concierge or equivalent Demonstrated competency in all responsibilities of Patient & Family Concierge role Internal promotions to this level are based on the discretion of the business unit?s assessment of employee performance Completion of 1 annual contribution from these options: hospital/department committee participation, participation in departmental project, peer interviewer, onboarding/precepting of other Experience Concierges Ability to follow written and verbal instructions Licensure, Certifications, and Clearances: Act 34 UPMC is an Equal Opportunity Employer/Disability/Veteran
Company Description Job Description This Sr. Specialist position plays a pivotal role in supporting a wide array of global store food safety initiatives. The position will support and lead store food safety risk assessment, standards, auditing, data analysis, reporting, and risk mitigation projects. The position will support the U.S. business and the International business across all regions, as needed. KEY ACCOUNTABILITIES Supports FSQA, cross-functional, and franchisee team efforts to establish short-term (annual) and long-term (3-5 years) goals and priorities. Supports the execution of key proactive and reactive projects. Supports managers for multiple programs within the store food safety and regulatory "end-to-end" accountability including risk assessment, standards development, audit, data analysis, compliance, escalation, crisis management, and risk mitigation strategy, tactics, and execution. Works closely with Domestic and International FSQA and business teams to ensure that programs are sound and properly implemented. Leads cross-functional teams on relatively complex projects as assigned. Stays up to date with the restaurant food safety landscape and makes continuous improvement recommendations based on emerging information. Supports initiatives within Store Food Safety "Center or Excellence" to support franchisee understanding and compliance with Domino's store food safety standards. Understands and coaches on the "why" and "how" related to store food safety. Supports teammates and franchisees on timely solutions and corrective actions that lead to compliance. Builds franchisee risk reduction capability by developing and implementing training and continuous improvement programs. Qualifications BS degree, preferred in Biology, Microbiology, Chemistry, Food Science or related area. 3+ years experience working in FSQA, regulatory compliance, standards, auditing and/or food manufacturing Ability and comfort to make recommendations with varying levels of information Knowledgeable and fluent in restaurant and food manufacturing and safety standards, auditing schemes and regulations Understanding of or proven ability to learn restaurant and food manufacturing, distribution, and store safety, quality and regulatory environment and translate to actionable standards Able to move in fast paced and dynamic environment. Able to manage projects with modest complexity. Prioritizes, creates action assignments, verifies completion of tasks and follow up Ability to communicate within cross-functional teams, and drive completion of projects and tasks Solid oral and written communication skills. Skills in PC Proficiency in Windows based applications (Power Point, Word, Excel) Travel up to 20% Additional Information All your information will be kept confidential according to EEO guidelines.
Apr 16, 2024
Full time
Company Description Job Description This Sr. Specialist position plays a pivotal role in supporting a wide array of global store food safety initiatives. The position will support and lead store food safety risk assessment, standards, auditing, data analysis, reporting, and risk mitigation projects. The position will support the U.S. business and the International business across all regions, as needed. KEY ACCOUNTABILITIES Supports FSQA, cross-functional, and franchisee team efforts to establish short-term (annual) and long-term (3-5 years) goals and priorities. Supports the execution of key proactive and reactive projects. Supports managers for multiple programs within the store food safety and regulatory "end-to-end" accountability including risk assessment, standards development, audit, data analysis, compliance, escalation, crisis management, and risk mitigation strategy, tactics, and execution. Works closely with Domestic and International FSQA and business teams to ensure that programs are sound and properly implemented. Leads cross-functional teams on relatively complex projects as assigned. Stays up to date with the restaurant food safety landscape and makes continuous improvement recommendations based on emerging information. Supports initiatives within Store Food Safety "Center or Excellence" to support franchisee understanding and compliance with Domino's store food safety standards. Understands and coaches on the "why" and "how" related to store food safety. Supports teammates and franchisees on timely solutions and corrective actions that lead to compliance. Builds franchisee risk reduction capability by developing and implementing training and continuous improvement programs. Qualifications BS degree, preferred in Biology, Microbiology, Chemistry, Food Science or related area. 3+ years experience working in FSQA, regulatory compliance, standards, auditing and/or food manufacturing Ability and comfort to make recommendations with varying levels of information Knowledgeable and fluent in restaurant and food manufacturing and safety standards, auditing schemes and regulations Understanding of or proven ability to learn restaurant and food manufacturing, distribution, and store safety, quality and regulatory environment and translate to actionable standards Able to move in fast paced and dynamic environment. Able to manage projects with modest complexity. Prioritizes, creates action assignments, verifies completion of tasks and follow up Ability to communicate within cross-functional teams, and drive completion of projects and tasks Solid oral and written communication skills. Skills in PC Proficiency in Windows based applications (Power Point, Word, Excel) Travel up to 20% Additional Information All your information will be kept confidential according to EEO guidelines.
Key Duties and Responsibilities: Assure profitability of assigned area by closely monitoring inventory and product spoilage. Adhere and enforce ALL DEPARTMENT GROOMING, SAFETY and CASH HANDLING POLICIES. Focused on driving daily per capita, and revenue. Ability to monitor and positively interact with Team Member and Guests. Support the company mantra; Friendly, Clean, Fast, Safe Service. Maintain a neat, well-organized area. Ensure good consistent food quality and proper portion control Monitor daily staffing levels in assigned area. Ensure all products and services are made available to Guests. Able to properly administer and record disciplinary actions. Perform all other duties assigned by Senior Leadership Team. Skills and Qualifications: Must be at least 18 years of age, TABC and Food Manger certified Must be willing to work a varied schedule, including extended shifts, nights, weekends, and holidays as needed Available to work 40 hours a week during full time operation and 1-2 work crew days during weekend operation Must be professional, possess effective communication skills, energetic, self-motivated, able to motivate others, assist in park wide projects as required, ability to multi-task, possess strong leadership skills, and have a positive attitude Must have the ability to stand, sit, and walk for prolonged periods, as well as, and lift to forty pounds occasionally.
Apr 13, 2024
Full time
Key Duties and Responsibilities: Assure profitability of assigned area by closely monitoring inventory and product spoilage. Adhere and enforce ALL DEPARTMENT GROOMING, SAFETY and CASH HANDLING POLICIES. Focused on driving daily per capita, and revenue. Ability to monitor and positively interact with Team Member and Guests. Support the company mantra; Friendly, Clean, Fast, Safe Service. Maintain a neat, well-organized area. Ensure good consistent food quality and proper portion control Monitor daily staffing levels in assigned area. Ensure all products and services are made available to Guests. Able to properly administer and record disciplinary actions. Perform all other duties assigned by Senior Leadership Team. Skills and Qualifications: Must be at least 18 years of age, TABC and Food Manger certified Must be willing to work a varied schedule, including extended shifts, nights, weekends, and holidays as needed Available to work 40 hours a week during full time operation and 1-2 work crew days during weekend operation Must be professional, possess effective communication skills, energetic, self-motivated, able to motivate others, assist in park wide projects as required, ability to multi-task, possess strong leadership skills, and have a positive attitude Must have the ability to stand, sit, and walk for prolonged periods, as well as, and lift to forty pounds occasionally.
Job Description Returning UsersLog Back InUnit Description Do you excel in developing diverse teams, crafting food-focused strategies and evolving client relationships for multiple clients with different needs? Are you a people person with a passion for great food? Then you could be the ideal candidate for the Resident District Manager position in Omaha, Nebraska. Sodexo Campus Dining is seeking a dynamic Resident District Manager, Creighton University located in Omaha Nebraska Creighton University is a private, Jesuit catholic institution that was founded in 1878. It has a total undergraduate enrollment of over 4000 students. We proudly embrace our roots in the Jesuit Catholic tradition, while believing in the importance of respecting each individual, their experiences, and their own traditions. You will find Creighton challenges students by providing an education that's personal and focused on success, provides a community that cares, and encourages them to find their light and spark change. This is education for the greater good, and we see Creighton Dining as an integral part of the Creighton experience. As the Resident District Manager, you will be the central point of contact for Daily Dining operations at Creighton University. In this role you will oversee, plan, coordinate, and aid in the execution of service logistics for two Residence Dining Halls, Retail Operations which includes working with national brands, High End Catering, Micro Markets and Concessions at Caniglia Stadium, DJ Sokol arena, and the Jesuit Community housing. You will act as the bridge between client/key stakeholders and operations teams to formulate fully actionable plans for the operations team to execute. This role requires a strategic leader with a service-oriented mindset stemming from a passion for hospitality, love for culinary events and affinity for customer success. Relocation Assistance and Annual Incentive Bonus programs are available! Is This the Opportunity you have been looking for? The ideal candidate: can oversee multi-location dining operations, collaborate with diverse teams, implement innovative solutions to ensure we deliver not just exceptional dining experiences and events, but memories that resonate with our clients and their guests. As we continue to grow with our clients there are multiple projects that will allow a successful candidate to showcase organization and project management skills. Are You the One? We are looking for candidates who: have previous success in managing a higher education University Campus account preferred OR, 5 years of experience as General Manager of Dining in multi-unit setting, contract management preferred demonstrate strategic leadership for current university dining trends, lead with exceptional financial acumen, effective talent management, strong communication with executive clients and innovative project management skills. demonstrate experience of success with campus Concessions, Resident Dining, and Catering are equally important to the successful execution of this role. possess superior interpersonal skills, able to articulate ideas, thoughts, and opinions, professionally and clearly within all levels of client and Sodexo's organizations. To learn more about Creighton University - visit: Omaha, Nebraska is situated along the Missouri River. It lies approximately 10 miles north of the mouth of the Platte River. With a fresh mix of artsy attractions and outdoor adventures, plus family favorites and sweet dining, this city is one big surprise. Sound like the Leadership role you have been looking for? APPLY TODAY and join the Sodexo Team at Creighton! Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Campus, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs. Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 5 years Basic Functional Experience - 5 years Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!
Apr 12, 2024
Full time
Job Description Returning UsersLog Back InUnit Description Do you excel in developing diverse teams, crafting food-focused strategies and evolving client relationships for multiple clients with different needs? Are you a people person with a passion for great food? Then you could be the ideal candidate for the Resident District Manager position in Omaha, Nebraska. Sodexo Campus Dining is seeking a dynamic Resident District Manager, Creighton University located in Omaha Nebraska Creighton University is a private, Jesuit catholic institution that was founded in 1878. It has a total undergraduate enrollment of over 4000 students. We proudly embrace our roots in the Jesuit Catholic tradition, while believing in the importance of respecting each individual, their experiences, and their own traditions. You will find Creighton challenges students by providing an education that's personal and focused on success, provides a community that cares, and encourages them to find their light and spark change. This is education for the greater good, and we see Creighton Dining as an integral part of the Creighton experience. As the Resident District Manager, you will be the central point of contact for Daily Dining operations at Creighton University. In this role you will oversee, plan, coordinate, and aid in the execution of service logistics for two Residence Dining Halls, Retail Operations which includes working with national brands, High End Catering, Micro Markets and Concessions at Caniglia Stadium, DJ Sokol arena, and the Jesuit Community housing. You will act as the bridge between client/key stakeholders and operations teams to formulate fully actionable plans for the operations team to execute. This role requires a strategic leader with a service-oriented mindset stemming from a passion for hospitality, love for culinary events and affinity for customer success. Relocation Assistance and Annual Incentive Bonus programs are available! Is This the Opportunity you have been looking for? The ideal candidate: can oversee multi-location dining operations, collaborate with diverse teams, implement innovative solutions to ensure we deliver not just exceptional dining experiences and events, but memories that resonate with our clients and their guests. As we continue to grow with our clients there are multiple projects that will allow a successful candidate to showcase organization and project management skills. Are You the One? We are looking for candidates who: have previous success in managing a higher education University Campus account preferred OR, 5 years of experience as General Manager of Dining in multi-unit setting, contract management preferred demonstrate strategic leadership for current university dining trends, lead with exceptional financial acumen, effective talent management, strong communication with executive clients and innovative project management skills. demonstrate experience of success with campus Concessions, Resident Dining, and Catering are equally important to the successful execution of this role. possess superior interpersonal skills, able to articulate ideas, thoughts, and opinions, professionally and clearly within all levels of client and Sodexo's organizations. To learn more about Creighton University - visit: Omaha, Nebraska is situated along the Missouri River. It lies approximately 10 miles north of the mouth of the Platte River. With a fresh mix of artsy attractions and outdoor adventures, plus family favorites and sweet dining, this city is one big surprise. Sound like the Leadership role you have been looking for? APPLY TODAY and join the Sodexo Team at Creighton! Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Campus, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs. Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 5 years Basic Functional Experience - 5 years Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!
University of Pittsburgh Medical Center
Pittsburgh, Pennsylvania
Join Our Community! Are you a healthcare professional interested in a career that provides plenty of opportunity for growth and development? If you're passionate about patient care and looking for a career that offers great benefits and plenty of room for growth, we invite you to explore this opportunity today! UPMC is dedicated to providing each patient with the right care, in the right way, at the right time, every time. Our Patient and Family Concierge, Seniors are essential partners in that mission, enhancing the patient experience at UPMC with positivity and integrity. Join us as we provide Life Changing Medicine to our community. ANCC Magnet designated UPMC Passavant is currently hiring a Full-Time Patient and Family Concierge, Senior to support our Resource Pool at the McCandless location. The Patient and Family Concierge, Senior is a valued step in the UPMC Patient and Family Concierge career ladder, with opportunities for continued growth and advancement. Title and salary will be determined based upon education and patient care experience. Our Full-Time PFCs typically work 40 hours each week to cover daylight, evening, overnight, weekend, and holiday shifts. Hours may vary by unit. Candidates with prior patient care experience are highly preferred and encouraged to apply. Responsibilities: Destination Coord Responsibilities: Greet Hospital guests positively, and provide appropriate verbal assistance, guidance and direction to visitors and patients as needed. Serve as a reference source regarding visiting hours, directions, package delivery, general admitting and Hospital policies. Use the personal computer and CRT for dissemination of patient information. Respect patient confidentiality. EVS Associate Responsibilities: Clean all assigned areas, following established procedures. Remove trash from all assigned areas/replenish supplies as needed. Make beds, following established cleaning procedures in all patient discharge rooms and on-call rooms as assigned. Inspect and ensure that all assigned areas are properly cleaned and in good repair, report problems to the supervisor. Transporter Responsibilities: Transport patients and adjunct equipment via prescribed vehicles between patient units, treatment centers, and their designated areas in a safe, timely, and accurate manner. Deliver supplies, equipment, and other materials to the patient units, and other designated areas in a safe, timely, and accurate manner. Record transportation data electronically in the Transport Tracking System and/or manually on appropriate forms and logs utilized by the department. Report the status of transportation activities and abnormal activities to the manager in charge. Supply & Equipment Management Responsibilities: Orders unit specific supplies and equipment, ensuring adequate and appropriate quantities. Organizes supply room. Stocks patient room, supply areas, med cards (no medications), Accucheck trays, phlebotomy/IV trays, PPE, and more. Maintains refrigerator and temperature logs and checks all expiration dates on supplies. Inventories pumps (SCDs, IV, etc.) in patient rooms and removes if not needed. Monitors supply inventory and expiration date in collaboration with supply chain management. Depending on unit need, may also: monitor refrigerator temperatures, check kitchens for expired items, complete additional unit-specific logs and stock, deliver and remove trays, routinely freshen and restock supplies in family lounge, order unit supplies (office supplies, etc.), MD consults. Administrative Support Responsibilities: Completes department administrative functions. Answers unit phones and transfers to appropriate staff. Prints report sheets. Enters and communicates physician orders timely and accurately. Distributes patient and unit mail. Checks crash carts including fire equipment and defibrillators as appropriate. Coordinates patient tests and procedures, scheduling patient transports, and completing errands. Orders and maintains CyraCom equipment. Assign Responder 5 and phones. Build and maintains patient charts. Files papers to patient chart. Manages auto-print reports, including OR schedule. Prints chart copy upon request. Completes patient admissions, discharges, and transfers through electronic health record. Updates Bedboards per unit standards and communicates changes to appropriate staff as needed. Places work order or otherwise contacts Biotronics for malfunctioning equipment. Patient Care Support Responsibilities: Responds to call lights under Nursing Assistant/PCT direction. Rounds hourly to ensure all areas of responsibility are met satisfactorily. Prints and distributes daily plans of care. Interacts and socializes with patients and assesses patient needs. Prompts patient mobility as appropriate, involving the appropriate clinical staff as needed Depending upon unit, may complete DOH POC audits, hand hygiene audits, TJC environment tracers, and updating both patient & non-patient facing department bulletin boards. Responsible for following mandatory reporting procedures for any incident or serious event that did affect or potentially could have affected the care of any patient. Exhibits UPMC Values and practices UPMC Experience key behaviors (AIDET + The Promise, 10-5 Rule, Escort Don't Direct, Own Your Zone) when performing all job responsibilities. Performs in accordance with system-wide competencies/behaviors. Performs other duties as assigned. Qualifications: High School diploma OR one year of previous job experience required in lieu of HS Diploma/GED. 6 months of experience as a Patient & Family Concierge or equivalent Demonstrated competency in all responsibilities of Patient & Family Concierge role Internal promotions to this level are based on the discretion of the business unit's assessment of employee performance Must have the desire, drive, and compassion needed to provide an exceptional patient and family experience at all times Completion of 1 annual contribution from these options: hospital/department committee participation, participation in departmental project, peer interviewer, onboarding/precepting of other Experience Concierges Ability to follow written and verbal instructions Licensure, Certifications, and Clearances: Act 34 UPMC is an equal opportunity employer. Minorities/Veterans/Individuals with Disabilities.
Apr 10, 2024
Full time
Join Our Community! Are you a healthcare professional interested in a career that provides plenty of opportunity for growth and development? If you're passionate about patient care and looking for a career that offers great benefits and plenty of room for growth, we invite you to explore this opportunity today! UPMC is dedicated to providing each patient with the right care, in the right way, at the right time, every time. Our Patient and Family Concierge, Seniors are essential partners in that mission, enhancing the patient experience at UPMC with positivity and integrity. Join us as we provide Life Changing Medicine to our community. ANCC Magnet designated UPMC Passavant is currently hiring a Full-Time Patient and Family Concierge, Senior to support our Resource Pool at the McCandless location. The Patient and Family Concierge, Senior is a valued step in the UPMC Patient and Family Concierge career ladder, with opportunities for continued growth and advancement. Title and salary will be determined based upon education and patient care experience. Our Full-Time PFCs typically work 40 hours each week to cover daylight, evening, overnight, weekend, and holiday shifts. Hours may vary by unit. Candidates with prior patient care experience are highly preferred and encouraged to apply. Responsibilities: Destination Coord Responsibilities: Greet Hospital guests positively, and provide appropriate verbal assistance, guidance and direction to visitors and patients as needed. Serve as a reference source regarding visiting hours, directions, package delivery, general admitting and Hospital policies. Use the personal computer and CRT for dissemination of patient information. Respect patient confidentiality. EVS Associate Responsibilities: Clean all assigned areas, following established procedures. Remove trash from all assigned areas/replenish supplies as needed. Make beds, following established cleaning procedures in all patient discharge rooms and on-call rooms as assigned. Inspect and ensure that all assigned areas are properly cleaned and in good repair, report problems to the supervisor. Transporter Responsibilities: Transport patients and adjunct equipment via prescribed vehicles between patient units, treatment centers, and their designated areas in a safe, timely, and accurate manner. Deliver supplies, equipment, and other materials to the patient units, and other designated areas in a safe, timely, and accurate manner. Record transportation data electronically in the Transport Tracking System and/or manually on appropriate forms and logs utilized by the department. Report the status of transportation activities and abnormal activities to the manager in charge. Supply & Equipment Management Responsibilities: Orders unit specific supplies and equipment, ensuring adequate and appropriate quantities. Organizes supply room. Stocks patient room, supply areas, med cards (no medications), Accucheck trays, phlebotomy/IV trays, PPE, and more. Maintains refrigerator and temperature logs and checks all expiration dates on supplies. Inventories pumps (SCDs, IV, etc.) in patient rooms and removes if not needed. Monitors supply inventory and expiration date in collaboration with supply chain management. Depending on unit need, may also: monitor refrigerator temperatures, check kitchens for expired items, complete additional unit-specific logs and stock, deliver and remove trays, routinely freshen and restock supplies in family lounge, order unit supplies (office supplies, etc.), MD consults. Administrative Support Responsibilities: Completes department administrative functions. Answers unit phones and transfers to appropriate staff. Prints report sheets. Enters and communicates physician orders timely and accurately. Distributes patient and unit mail. Checks crash carts including fire equipment and defibrillators as appropriate. Coordinates patient tests and procedures, scheduling patient transports, and completing errands. Orders and maintains CyraCom equipment. Assign Responder 5 and phones. Build and maintains patient charts. Files papers to patient chart. Manages auto-print reports, including OR schedule. Prints chart copy upon request. Completes patient admissions, discharges, and transfers through electronic health record. Updates Bedboards per unit standards and communicates changes to appropriate staff as needed. Places work order or otherwise contacts Biotronics for malfunctioning equipment. Patient Care Support Responsibilities: Responds to call lights under Nursing Assistant/PCT direction. Rounds hourly to ensure all areas of responsibility are met satisfactorily. Prints and distributes daily plans of care. Interacts and socializes with patients and assesses patient needs. Prompts patient mobility as appropriate, involving the appropriate clinical staff as needed Depending upon unit, may complete DOH POC audits, hand hygiene audits, TJC environment tracers, and updating both patient & non-patient facing department bulletin boards. Responsible for following mandatory reporting procedures for any incident or serious event that did affect or potentially could have affected the care of any patient. Exhibits UPMC Values and practices UPMC Experience key behaviors (AIDET + The Promise, 10-5 Rule, Escort Don't Direct, Own Your Zone) when performing all job responsibilities. Performs in accordance with system-wide competencies/behaviors. Performs other duties as assigned. Qualifications: High School diploma OR one year of previous job experience required in lieu of HS Diploma/GED. 6 months of experience as a Patient & Family Concierge or equivalent Demonstrated competency in all responsibilities of Patient & Family Concierge role Internal promotions to this level are based on the discretion of the business unit's assessment of employee performance Must have the desire, drive, and compassion needed to provide an exceptional patient and family experience at all times Completion of 1 annual contribution from these options: hospital/department committee participation, participation in departmental project, peer interviewer, onboarding/precepting of other Experience Concierges Ability to follow written and verbal instructions Licensure, Certifications, and Clearances: Act 34 UPMC is an equal opportunity employer. Minorities/Veterans/Individuals with Disabilities.
POSITION SUMMARY: Provide continuous observation of all gaming and public areas and be alert for any acts of a suspicious nature. Protecting company assets and reputation with continuous electronic surveillance of property, people and games activities. To ensure departments are following internal controls. MINIMUM AGE REQUIREMENTS: 21 Years of age DUTIES/RESPONSIBILITIES: Must maintain a working knowledge of the Illinois Gaming Board Adopted Rules, Harrah's Internal Controls, Surveillance Department Operational Manual and the Harrah's Employees Handbook. Video and physical observation consisting of but not limited to: All live gaming Count Rooms Slot areas Food and Beverage areas Casino Cages and Main Bank Entrance and Exits Know basic strategy and the count(s). Communication with Casino and Hotel personnel. Video recording rotation/retention. Special Projects as assigned. Must familiarize self with the operation of each department and duties of department members. Must keep abreast of the latest in gaming technology and have full knowledge of methods of protection. Position also required knowledge of employee's money handling procedures. Ensures that all reports submitted have integrity based on facts. Exercises care in the handling of sensitive matters, as error in judgment could prove embarrassing to the property and have an adverse impact on the image of the Casino. Maintain contact with Illinois Gaming Board, private investigating firms, Surveillance Managers and employees of other casinos and Corporate Security personnel. Internally, job requires constant contact with all Department Heads and Shift Managers. Must assist customers in answering questions and direct them to areas of safety during emergencies as instructed by management, security or senior crew members. Ensure exceptional customer service to all customers by communicating in a pleasant, friendly, and professional manner at all times. Any other tasks as requested by immediate supervisor ESSENTIAL JOB FUNCTIONS: PHYSICAL - Must be able to: Be mobile. Work in a confined environment. Stand approximately ten percent (10%) of the shift to observe casino. Sit ninety percent (90%) of the shift at the console to operate the cameras. Use the telephone and radio to communicate during entire shift. Hear for phone conversation. See for observing the table games and count rooms. Lift three to five pounds when performing equipment maintenance. Climb stairs repeatedly. MENTAL - Must be able to: Write in English to complete daily reports. Read and understand the command of the English language in order to communicate with all departments. Know basic and accounting type math. Verbally speak and communicate with guests and employees. Understand and comply with Policies and Procedures, Job Description, daily memorandums, chemical labels and other instructions. Must be able to work under stressful conditions. PREREQUISITES/PREFERRED QUALIFICATIONS: High School diploma or GED equivalent. Degree preferred. Requires an in depth knowledge of all forms of gaming activities, equipment and accessories which is gained through extensive experience in the gaming industry. Working knowledge of CCTV equipment is required. GAMING:Must have the ability to hold an Occupational License as required by the Illinois Gaming Board.Harrah's Metropolis Casino and Hotel is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status.
Apr 19, 2024
Full time
POSITION SUMMARY: Provide continuous observation of all gaming and public areas and be alert for any acts of a suspicious nature. Protecting company assets and reputation with continuous electronic surveillance of property, people and games activities. To ensure departments are following internal controls. MINIMUM AGE REQUIREMENTS: 21 Years of age DUTIES/RESPONSIBILITIES: Must maintain a working knowledge of the Illinois Gaming Board Adopted Rules, Harrah's Internal Controls, Surveillance Department Operational Manual and the Harrah's Employees Handbook. Video and physical observation consisting of but not limited to: All live gaming Count Rooms Slot areas Food and Beverage areas Casino Cages and Main Bank Entrance and Exits Know basic strategy and the count(s). Communication with Casino and Hotel personnel. Video recording rotation/retention. Special Projects as assigned. Must familiarize self with the operation of each department and duties of department members. Must keep abreast of the latest in gaming technology and have full knowledge of methods of protection. Position also required knowledge of employee's money handling procedures. Ensures that all reports submitted have integrity based on facts. Exercises care in the handling of sensitive matters, as error in judgment could prove embarrassing to the property and have an adverse impact on the image of the Casino. Maintain contact with Illinois Gaming Board, private investigating firms, Surveillance Managers and employees of other casinos and Corporate Security personnel. Internally, job requires constant contact with all Department Heads and Shift Managers. Must assist customers in answering questions and direct them to areas of safety during emergencies as instructed by management, security or senior crew members. Ensure exceptional customer service to all customers by communicating in a pleasant, friendly, and professional manner at all times. Any other tasks as requested by immediate supervisor ESSENTIAL JOB FUNCTIONS: PHYSICAL - Must be able to: Be mobile. Work in a confined environment. Stand approximately ten percent (10%) of the shift to observe casino. Sit ninety percent (90%) of the shift at the console to operate the cameras. Use the telephone and radio to communicate during entire shift. Hear for phone conversation. See for observing the table games and count rooms. Lift three to five pounds when performing equipment maintenance. Climb stairs repeatedly. MENTAL - Must be able to: Write in English to complete daily reports. Read and understand the command of the English language in order to communicate with all departments. Know basic and accounting type math. Verbally speak and communicate with guests and employees. Understand and comply with Policies and Procedures, Job Description, daily memorandums, chemical labels and other instructions. Must be able to work under stressful conditions. PREREQUISITES/PREFERRED QUALIFICATIONS: High School diploma or GED equivalent. Degree preferred. Requires an in depth knowledge of all forms of gaming activities, equipment and accessories which is gained through extensive experience in the gaming industry. Working knowledge of CCTV equipment is required. GAMING:Must have the ability to hold an Occupational License as required by the Illinois Gaming Board.Harrah's Metropolis Casino and Hotel is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status.
Employment Type: Full time Shift: Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Apr 18, 2024
Full time
Employment Type: Full time Shift: Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Employment Type: Full time Shift: Day Shift Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Apr 18, 2024
Full time
Employment Type: Full time Shift: Day Shift Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Employment Type: Full time Shift: Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Apr 18, 2024
Full time
Employment Type: Full time Shift: Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Employment Type: Full time Shift: Day Shift Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Apr 18, 2024
Full time
Employment Type: Full time Shift: Day Shift Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Employment Type: Full time Shift: Day Shift Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Apr 18, 2024
Full time
Employment Type: Full time Shift: Day Shift Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Employment Type: Full time Shift: Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Apr 18, 2024
Full time
Employment Type: Full time Shift: Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
QC position, located in Whitehouse Station, NJ GENERAL DESCRIPTION OF POSITION The Senior Manager of Innovation & Culinary for Enterprise Food & Beverage (across Murphy USA QuickChek) will be at the forefront of transforming our innovation and culinary capabilities. This role blends visionary creativity with strategic leadership, driving the development and practical execution of innovative menus, beverage programs, & culinary concepts. This role involves staying ahead of industry trends, fostering creativity, and collaborating with cross-functional teams to deliver exceptional food & beverage offerings/experiences while aligning with the organization's brand and business goals. ESSENTIAL DUTIES AND RESPONSIBILITIES Act as an Enterprise leader, with the ability to collaborate across teams/functions. Develop and execute a comprehensive culinary innovation strategy that aligns with the company's overall objectives and enhances our Food & Beverage offer. Identify emerging trends, market opportunities, and consumer preferences to guide Food & Beverage menu development and beverage programs. Offer input into Food & Beverage equipment and tests, to deliver the Food & Beverage offer and an excellent customer experience. Partner to create annual strategic plans as well as a 3-year innovation pipeline, leading testing and product development to develop a stable of viable prototypes that can be commercialized into new products. Lead new product prototyping from concept to completion, while collaborating with cross functional teams including Procurement, Training, Operations, Marketing, Category Management, and others as appropriate. Manage special projects as needed including potential adjustments to existing product builds product procedures and the development of specialized menu items. Develop product build recipes, procedures, and food cost calculations/ROI for products. Provide support during marketing production and photography shoots, working with food stylists to provide finished product ahead of new product launches. Partner with Culinary (Chef) and Marketing to establish food styling and product imagery guidelines. Manage and grow the Food & Beverage culinary and innovation teams. â Experiment with new cooking techniques, flavor profiles, and presentation styles. â Monitor costs and pricing strategies to maintain financial sustainability. â Act as a partner to the Director of F&B Enablement, Innovation, Culinary â Expect to travel 25% of the time PROFESSIONAL EXPERIENCE/ QUALIFICATIONS/ ATTRIBUTES A minimum of 7 years of full-time experience - preferably in the quick service restaurant ('QSR'), convenience store, food & beverage, and/or multi-unit retail industry across innovation, culinary, marketing, business development, and/or equivalent functions Ability to develop cross-functional partnerships to deliver results. Knowledge of the US food & beverage industry; preferably culinary and/or direct experience working with Chefs. Proficiency with Microsoft Office suite of products (Powerpoint, Word, Excel). Excellent analytical and organizational skills, and a personal reputation for honesty & integrity. EDUCATION A four-year college degree is required
Apr 14, 2024
Full time
QC position, located in Whitehouse Station, NJ GENERAL DESCRIPTION OF POSITION The Senior Manager of Innovation & Culinary for Enterprise Food & Beverage (across Murphy USA QuickChek) will be at the forefront of transforming our innovation and culinary capabilities. This role blends visionary creativity with strategic leadership, driving the development and practical execution of innovative menus, beverage programs, & culinary concepts. This role involves staying ahead of industry trends, fostering creativity, and collaborating with cross-functional teams to deliver exceptional food & beverage offerings/experiences while aligning with the organization's brand and business goals. ESSENTIAL DUTIES AND RESPONSIBILITIES Act as an Enterprise leader, with the ability to collaborate across teams/functions. Develop and execute a comprehensive culinary innovation strategy that aligns with the company's overall objectives and enhances our Food & Beverage offer. Identify emerging trends, market opportunities, and consumer preferences to guide Food & Beverage menu development and beverage programs. Offer input into Food & Beverage equipment and tests, to deliver the Food & Beverage offer and an excellent customer experience. Partner to create annual strategic plans as well as a 3-year innovation pipeline, leading testing and product development to develop a stable of viable prototypes that can be commercialized into new products. Lead new product prototyping from concept to completion, while collaborating with cross functional teams including Procurement, Training, Operations, Marketing, Category Management, and others as appropriate. Manage special projects as needed including potential adjustments to existing product builds product procedures and the development of specialized menu items. Develop product build recipes, procedures, and food cost calculations/ROI for products. Provide support during marketing production and photography shoots, working with food stylists to provide finished product ahead of new product launches. Partner with Culinary (Chef) and Marketing to establish food styling and product imagery guidelines. Manage and grow the Food & Beverage culinary and innovation teams. â Experiment with new cooking techniques, flavor profiles, and presentation styles. â Monitor costs and pricing strategies to maintain financial sustainability. â Act as a partner to the Director of F&B Enablement, Innovation, Culinary â Expect to travel 25% of the time PROFESSIONAL EXPERIENCE/ QUALIFICATIONS/ ATTRIBUTES A minimum of 7 years of full-time experience - preferably in the quick service restaurant ('QSR'), convenience store, food & beverage, and/or multi-unit retail industry across innovation, culinary, marketing, business development, and/or equivalent functions Ability to develop cross-functional partnerships to deliver results. Knowledge of the US food & beverage industry; preferably culinary and/or direct experience working with Chefs. Proficiency with Microsoft Office suite of products (Powerpoint, Word, Excel). Excellent analytical and organizational skills, and a personal reputation for honesty & integrity. EDUCATION A four-year college degree is required
WELCOME TO THE EMPIREAt Caesars Entertainment we see the value in developing our team members of the future. Our internship program welcomes hospitality and business majors from across the US (United States) to learn from industry leaders in hands-on real-life scenarios. We inspire grown-ups to play and are looking for future leaders to join in the fun As an Internship Team Member, you will experience what it is like to be a team member at destinations across the enterprise; all while joining a cohort of peers to learn, grow, and explore what it means to work in hospitality. We truly hope that your internship experience will be rewarding and worthwhile. Not only do we look forward to you contributing your unique skillsets and insight, but we also hope you are able to learn new competencies, develop new skills and gain useful experience on your professional path. GENERAL SUMMARYAs a Food & Beverage Intern, you will be exposed to all aspects of the casino restaurant, bar and nightlife industry while working closely with the Food & Beverage team. Your day-to-day responsibilities will focus on the restaurant or bar that you will be assigned to this summer. In addition, you will be assigned a mentor upon your arrival. You will be working closely with your mentor and manager on a variety of tasks and projects, they will check your progress and give feedback frequently. WHAT YOU WILL ACCOMPLISH (STUDENT LEARNING OUTCOMES):As a Food & Beverage Intern, you will gain exposure to all business operations in the department. As an intern at Caesars Entertainment, you are given the opportunity to identify a business need and address this need through an independent project. At the end of your internship you will present to the leadership team, the results of your project. When your internship ends, you will have an understanding and will have accomplished participating in all the below: Principles of leadership Staffing and scheduling Ordering product Maintaining cost of goods Union contracts Menu development and engineering F&B marketing Data analytics Customer service Employee engagement Profit and loss statements EDUCATION & EXPERIENCE REQUIREMENTS:Currently pursuing an undergraduate degree and is a junior or senior in credit hours Preferred major in Hospitality, Marketing, Design, Communications, Public Relations, Business, or Journalism APPLICATION PROCESS For consideration, please submit your completed application packed through our corporate career website /Careers. The following should be included with your application submission: Resume Cover Letter Education Transcripts Proof of internship credit enrollment or school verification letter
Apr 14, 2024
Full time
WELCOME TO THE EMPIREAt Caesars Entertainment we see the value in developing our team members of the future. Our internship program welcomes hospitality and business majors from across the US (United States) to learn from industry leaders in hands-on real-life scenarios. We inspire grown-ups to play and are looking for future leaders to join in the fun As an Internship Team Member, you will experience what it is like to be a team member at destinations across the enterprise; all while joining a cohort of peers to learn, grow, and explore what it means to work in hospitality. We truly hope that your internship experience will be rewarding and worthwhile. Not only do we look forward to you contributing your unique skillsets and insight, but we also hope you are able to learn new competencies, develop new skills and gain useful experience on your professional path. GENERAL SUMMARYAs a Food & Beverage Intern, you will be exposed to all aspects of the casino restaurant, bar and nightlife industry while working closely with the Food & Beverage team. Your day-to-day responsibilities will focus on the restaurant or bar that you will be assigned to this summer. In addition, you will be assigned a mentor upon your arrival. You will be working closely with your mentor and manager on a variety of tasks and projects, they will check your progress and give feedback frequently. WHAT YOU WILL ACCOMPLISH (STUDENT LEARNING OUTCOMES):As a Food & Beverage Intern, you will gain exposure to all business operations in the department. As an intern at Caesars Entertainment, you are given the opportunity to identify a business need and address this need through an independent project. At the end of your internship you will present to the leadership team, the results of your project. When your internship ends, you will have an understanding and will have accomplished participating in all the below: Principles of leadership Staffing and scheduling Ordering product Maintaining cost of goods Union contracts Menu development and engineering F&B marketing Data analytics Customer service Employee engagement Profit and loss statements EDUCATION & EXPERIENCE REQUIREMENTS:Currently pursuing an undergraduate degree and is a junior or senior in credit hours Preferred major in Hospitality, Marketing, Design, Communications, Public Relations, Business, or Journalism APPLICATION PROCESS For consideration, please submit your completed application packed through our corporate career website /Careers. The following should be included with your application submission: Resume Cover Letter Education Transcripts Proof of internship credit enrollment or school verification letter
WELCOME TO THE EMPIREAt Caesars Entertainment we see the value in developing our team members of the future. Our internship program welcomes hospitality and business majors from across the US (United States) to learn from industry leaders in hands-on real-life scenarios. We inspire grown-ups to play and are looking for future leaders to join in the fun As an Internship Team Member, you will experience what it is like to be a team member at destinations across the enterprise; all while joining a cohort of peers to learn, grow, and explore what it means to work in hospitality. We truly hope that your internship experience will be rewarding and worthwhile. Not only do we look forward to you contributing your unique skillsets and insight, but we also hope you are able to learn new competencies, develop new skills and gain useful experience on your professional path. GENERAL SUMMARYAs a Food & Beverage Intern, you will be exposed to all aspects of the casino restaurant, bar and nightlife industry while working closely with the Food & Beverage team. Your day-to-day responsibilities will focus on operations, financials and engagement. In addition, you will be assigned a mentor upon your arrival. You will be working closely with your mentor and manager on a variety of tasks and projects, they will check your progress and give feedback frequently. WHAT YOU WILL ACCOMPLISH (STUDENT LEARNING OUTCOMES):As a Food & Beverage Intern, you will gain exposure to all business operations in the department. As an intern at Caesars Entertainment, you are given the opportunity to identify a business need and address this need through an independent project. At the end of your internship you will present to the leadership team, the results of your project. When your internship ends, you will have an understanding and will have accomplished participating in all the below: Principles of leadership Staffing and scheduling Ordering product Maintaining cost of goods Union contracts Menu development and engineering F&B marketing Data analytics Customer service Employee engagement Profit and loss statements EDUCATION & EXPERIENCE REQUIREMENTS:Currently pursuing an undergraduate degree and is a junior or senior in credit hours Preferred major in Hospitality, Culinary, business management. APPLICATION PROCESS For consideration, please submit your completed application packed through our corporate career website /Careers. The following should be included with your application submission: Resume Cover Letter Education Transcripts Proof of internship credit enrollment or school verification letter
Apr 14, 2024
Full time
WELCOME TO THE EMPIREAt Caesars Entertainment we see the value in developing our team members of the future. Our internship program welcomes hospitality and business majors from across the US (United States) to learn from industry leaders in hands-on real-life scenarios. We inspire grown-ups to play and are looking for future leaders to join in the fun As an Internship Team Member, you will experience what it is like to be a team member at destinations across the enterprise; all while joining a cohort of peers to learn, grow, and explore what it means to work in hospitality. We truly hope that your internship experience will be rewarding and worthwhile. Not only do we look forward to you contributing your unique skillsets and insight, but we also hope you are able to learn new competencies, develop new skills and gain useful experience on your professional path. GENERAL SUMMARYAs a Food & Beverage Intern, you will be exposed to all aspects of the casino restaurant, bar and nightlife industry while working closely with the Food & Beverage team. Your day-to-day responsibilities will focus on operations, financials and engagement. In addition, you will be assigned a mentor upon your arrival. You will be working closely with your mentor and manager on a variety of tasks and projects, they will check your progress and give feedback frequently. WHAT YOU WILL ACCOMPLISH (STUDENT LEARNING OUTCOMES):As a Food & Beverage Intern, you will gain exposure to all business operations in the department. As an intern at Caesars Entertainment, you are given the opportunity to identify a business need and address this need through an independent project. At the end of your internship you will present to the leadership team, the results of your project. When your internship ends, you will have an understanding and will have accomplished participating in all the below: Principles of leadership Staffing and scheduling Ordering product Maintaining cost of goods Union contracts Menu development and engineering F&B marketing Data analytics Customer service Employee engagement Profit and loss statements EDUCATION & EXPERIENCE REQUIREMENTS:Currently pursuing an undergraduate degree and is a junior or senior in credit hours Preferred major in Hospitality, Culinary, business management. APPLICATION PROCESS For consideration, please submit your completed application packed through our corporate career website /Careers. The following should be included with your application submission: Resume Cover Letter Education Transcripts Proof of internship credit enrollment or school verification letter
Job Description Aramark?s Step Up to Leadership (S2L) Paid Internship Program targets motivated college underclassmen and rising seniors who are eager to gain valuable business skills and leadership experience. The S2L Program is designed to provide students with key experience, expertise, and resources to help position them competitively for full-time positions post-graduation. S2L interns gain relevant work experience, mentorship from industry leaders, and professional training to help them pursue what matters to them, both personally and professionally. Throughout the course of this premiere internship program, interns have the unique opportunity to take on leadership roles within Aramark while participating in structured program activities and development exercises. Opportunities within the S2L program are focused in seven Career Tracks within our business and provide key milestone experiences specific to each Career Track. The S2L Program also offers a series of professional development trainings to supplement the learning that occurs through structured account experiences and on-the-job learning. S2L interns can expect: ? A paid 10?12-week experience ? Career readiness training & coaching ? Direct engagement with peers, mentors, and managers ? Professional network & personal brand development ? Structured career path conversations and learning development programs in preparation for potential full-time placement Aramark?s S2L Program is committed to fostering communities rooted in service, inclusion, and shared prosperity, empowering all individuals to make an impact! Job Responsibilities Essential Tasks: Works directly with Food and Beverage Manager to ensure the highest standards of customer service, controlling of costs and ensuring compliance with all Aramark Policies. Assigns and assists Line Service Workers assigned to department with individual tasks and duties. Checks special event function set-up and coverage, monitors functions as they occur and checks on clean-up activities. Monitors break cart service and Nourishment Hubs Monitors operations in all Food and Beverage Outlets Assists in training and scheduling of personnel. Must be able to deal with guests courteously and efficiently. Must be able to lead, motivate, and relate to others Checks previous day?s function areas for cleanliness. Spot checks bar sheets and ensures accurate inventory of alcohol. Monitors employee?s time on a daily basis and records information for payroll input documentation. Inventories Special Function service ware. Ensures compliance of Aramark Alcohol Service Policy in all locations. Performs duties of a Banquet Server or Restaurant Server as required. Additional tasks and responsibilities may be assigned at the discretion of the manager. Tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time. Follows ARAMARK policies and procedures and safety and sanitation policies and procedures and ensures compliance with these policies and procedures. Responsible for oversight of Micros system including voids, comps and corrections. May be required to work nights, weekends, and/or overtime. Qualifications ? S2L PROGRAM QUALIFICATIONS ? Open to those actively pursuing a bachelor?s or master?s degree in any field of study. Please keep in mind that educational requirements may change depending on the responsibilities of the role. ? Ability to work flexible hours, which may include nights, weekends or holidays according to business needs. ? Must be authorized to work in the United States and not require work authorization sponsorship by Aramark for this position now or in the future. ? Aramark does not offer housing with the exception of our remote Aramark Destinations locations. ? PREFERRED EXPERIENCE ? All majors are welcome to apply! ? Strong organizational and time management skills ? Great verbal and written communication skills ? Must work well in both team and individualized tasks. ? Strong leadership, project management, and execution skills ? Dynamic working skills to handle change and ambiguity in a fast-paced environment Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Apr 12, 2024
Full time
Job Description Aramark?s Step Up to Leadership (S2L) Paid Internship Program targets motivated college underclassmen and rising seniors who are eager to gain valuable business skills and leadership experience. The S2L Program is designed to provide students with key experience, expertise, and resources to help position them competitively for full-time positions post-graduation. S2L interns gain relevant work experience, mentorship from industry leaders, and professional training to help them pursue what matters to them, both personally and professionally. Throughout the course of this premiere internship program, interns have the unique opportunity to take on leadership roles within Aramark while participating in structured program activities and development exercises. Opportunities within the S2L program are focused in seven Career Tracks within our business and provide key milestone experiences specific to each Career Track. The S2L Program also offers a series of professional development trainings to supplement the learning that occurs through structured account experiences and on-the-job learning. S2L interns can expect: ? A paid 10?12-week experience ? Career readiness training & coaching ? Direct engagement with peers, mentors, and managers ? Professional network & personal brand development ? Structured career path conversations and learning development programs in preparation for potential full-time placement Aramark?s S2L Program is committed to fostering communities rooted in service, inclusion, and shared prosperity, empowering all individuals to make an impact! Job Responsibilities Essential Tasks: Works directly with Food and Beverage Manager to ensure the highest standards of customer service, controlling of costs and ensuring compliance with all Aramark Policies. Assigns and assists Line Service Workers assigned to department with individual tasks and duties. Checks special event function set-up and coverage, monitors functions as they occur and checks on clean-up activities. Monitors break cart service and Nourishment Hubs Monitors operations in all Food and Beverage Outlets Assists in training and scheduling of personnel. Must be able to deal with guests courteously and efficiently. Must be able to lead, motivate, and relate to others Checks previous day?s function areas for cleanliness. Spot checks bar sheets and ensures accurate inventory of alcohol. Monitors employee?s time on a daily basis and records information for payroll input documentation. Inventories Special Function service ware. Ensures compliance of Aramark Alcohol Service Policy in all locations. Performs duties of a Banquet Server or Restaurant Server as required. Additional tasks and responsibilities may be assigned at the discretion of the manager. Tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time. Follows ARAMARK policies and procedures and safety and sanitation policies and procedures and ensures compliance with these policies and procedures. Responsible for oversight of Micros system including voids, comps and corrections. May be required to work nights, weekends, and/or overtime. Qualifications ? S2L PROGRAM QUALIFICATIONS ? Open to those actively pursuing a bachelor?s or master?s degree in any field of study. Please keep in mind that educational requirements may change depending on the responsibilities of the role. ? Ability to work flexible hours, which may include nights, weekends or holidays according to business needs. ? Must be authorized to work in the United States and not require work authorization sponsorship by Aramark for this position now or in the future. ? Aramark does not offer housing with the exception of our remote Aramark Destinations locations. ? PREFERRED EXPERIENCE ? All majors are welcome to apply! ? Strong organizational and time management skills ? Great verbal and written communication skills ? Must work well in both team and individualized tasks. ? Strong leadership, project management, and execution skills ? Dynamic working skills to handle change and ambiguity in a fast-paced environment Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Job Description Intel is in the midst of a transformational journey to deliver on its ambitious IDM 2.0 strategy which includes significant manufacturing expansions and the creation of a foundry to serve internal and external customers. This position is a critical new role in our overall ERP transformation supporting three key businesses involved in IDM 2.0; Manufacturing, Technology Development (TD), and Intel Foundry Services (IFS), collectively referred to as TMGF. The TMGF Forecast to Stock (FTS) Process Steward will focus on designing the TMGF Supply Planning future Planning solution and integration to SAP-ERP. If you are looking for a role that gives you the opportunity to influence and shape Intel's future, then this is the role for you. Use Supply Planning-related knowledge to drive the successful implementation of FTS for TMGF. Must be able to operate in a matrixed environment and develop effective working relationships with key interface organizations and their senior managers to achieve key deliverables. Must have a solid understanding of Intel's strategic initiatives, business strategy, supply chain initiatives. Drives strategy, analysis, and planning, interdependencies across multiple teams. Process Ownership: Own specific processes within the Forecast to Stock, taking responsibility for their design, efficiency, and effectiveness. Drive process standardization across the organization and actively question deviations from standard practices. Provide insights on unique Intel requirements that can enhance strategic differentiation. Design and Decision Making: Lead and own the design and decision-making process within your designated processes. Collaborate with cross-functional teams to ensure process designs align with business objectives and industry best practices. Documentation and Approval: Review and approve Business Process Design Documents (BPD) that outline process designs, in collaboration with L2, L3, and L4 process flows. Provide inputs, review, and approve Solution Design Decisions to ensure alignment with business needs. Review and approve FIT-GAP analysis, including the RICEFW (Reports, Interfaces, Conversions, Extensions, Forms, and Workflows) list. Contribute to and approve data migration approaches that safeguard data integrity. Review and approve security roles and controls for process-specific requirements. Provide inputs and approval for analytics requirements related to your processes. Assess and approve change impacts resulting from process modifications. Sprint Planning: Collaborate with the project team to provide inputs into Sprint plans, ensuring alignment with process goals and timelines. The ideal candidate should exhibit the following behavioral traits: Strong leadership and communication skills to engage with diverse stakeholders effectively. Connect the dots between multiple transformation initiatives simultaneously in conjunction with program leads. Analytical and problem-solving skills to identify gaps and opportunities for improvement. Ability to navigate complex organizational structures and influence decision-making. Operational side of the business within a Foundry. Excellent communication and stakeholder management abilities. Proven ability to drive process standardization and improvements. Understanding of Intel's unique requirements and strategic differentiation factors is a plus. Job Description Responsibilities Include: Leverages strong knowledge of technology/specialized domains, project/program management techniques and data driven methodologies to provide analytical and process management expertise to project/program teams. Coordinates project/programs related to one or more technology domains such as systems, technology embedded components of corporate processes (e.g., HR, Finance), or specialized domains such as, manufacturing, supply chain, etc. May manage portions of a large project or endtoend small projects independently, if required. Works directly with project/program managers to implement project/program objectives, support/monitor/drive variable aspects of projects, and provide direct assistance to ensure timely execution. Conducts quantitative and qualitative analytical research and prepares recommendations to support project/program objectives, including but not limited to assessing resource utilization, maintaining project management systems, tracking project progress and efficiency, monitoring objectives and key results (OKR)/technical indicators, identifying performance gaps, assessing project/program risks and ensuring compliance with processes and guidelines. Utilizes advanced visualization skills to report data led insights to key stakeholders, facilitating optimal decision making. Engages directly with key BU/domain stakeholders on matters of significance to meeting program/project objectives. Collaborates with technology and/or supply chain project/program managers to develop and maintain project/program management infrastructure in areas such as issue tracking, reporting, dashboard monitoring, deck building/storyboarding, project plan builds, monitoring and analysis, etc. Provides project/program plan trend analysis and control including analysis, research, development, and maintenance of the project/program data. Maintains awareness of emerging technologies and project management techniques. Provides recommendations for improvement of project management processes currently in use. Works with stakeholders to gather and define requirements and assist with test case development and user acceptance testing. Defines how systems and organizations interact with each other to architect the desired solution. May provide specialized analytical/project program management operations services such as coordinating/facilitating/guiding interactions between supply chain organizations and other organizations dependent on supply chain, if working on supply chain projects/programs. This Position is not eligible for Intel immigration sponsorship. Qualifications Minimum qualifications are required to be initially considered for this position. Preferred qualifications are in addition to the minimum requirements and are considered a plus factor in identifying top candidates. Minimum Qualifications: Bachelor's degree in Supply Chain Management, IT, Business Administration, or a related field of study. 3+ years' experience as a Process Steward or similar role (Planning Architect) 4+ years' experience in semiconductor manufacturing 2+ years experience in ERP transformations. 2+ years experience in a combination of business transformation, process improvement, change management. Preferred Qualifications: Masters degree in Supply Chain Management, IT, Business Administration, or a related field of study. Hands-on experience in supply planning transformations (and solutions such as JDA, Blue Yonder, o9, Kinaxis) and SAP - ERP implementations, and process design with a strong demonstration of customer-focused process development. Knowledge of supply planning domain, industry-standard processes, and challenges. Inside this Business Group As the world's largest chip manufacturer, Intel strives to make every facet of semiconductor manufacturing state-of-the-art from semiconductor process development and manufacturing, through yield improvement to packaging, final test and optimization, and world class Supply Chain and facilities support. Employees in the Technology Development and Manufacturing Group are part of a worldwide network of design, development, manufacturing, and assembly/test facilities, all focused on utilizing the power of Moore's Law to bring smart, connected devices to every person on Earth. Other Locations US, NM, Albuquerque; US, OR, Hillsboro; US, CA, Folsom; US, CA, Santa Clara Posting Statement All qualified applicants will receive consideration for employment without regard to race, color, religion, religious creed, sex, national origin, ancestry, age, physical or mental disability, medical condition, genetic information, military and veteran status, marital status, pregnancy, gender, gender expression, gender identity, sexual orientation, or any other characteristic protected by local law, regulation, or ordinance. Benefits We offer a total compensation package that ranks among the best in the industry. It consists of competitive pay, stock, bonuses, as well as, benefit programs which include health, retirement, and vacation. Find more information about all of our Amazing Benefits here. Annual Salary Range for jobs which could be performed in US, California: $123,139.00-$203,801.00 Salary range dependent on a number of factors including location and experience Working Model This role will be eligible for our hybrid work model which allows employees to split their time between working on-site at their assigned Intel site and off-site. In certain circumstances the work model may change to accommodate business needs.
Apr 10, 2024
Full time
Job Description Intel is in the midst of a transformational journey to deliver on its ambitious IDM 2.0 strategy which includes significant manufacturing expansions and the creation of a foundry to serve internal and external customers. This position is a critical new role in our overall ERP transformation supporting three key businesses involved in IDM 2.0; Manufacturing, Technology Development (TD), and Intel Foundry Services (IFS), collectively referred to as TMGF. The TMGF Forecast to Stock (FTS) Process Steward will focus on designing the TMGF Supply Planning future Planning solution and integration to SAP-ERP. If you are looking for a role that gives you the opportunity to influence and shape Intel's future, then this is the role for you. Use Supply Planning-related knowledge to drive the successful implementation of FTS for TMGF. Must be able to operate in a matrixed environment and develop effective working relationships with key interface organizations and their senior managers to achieve key deliverables. Must have a solid understanding of Intel's strategic initiatives, business strategy, supply chain initiatives. Drives strategy, analysis, and planning, interdependencies across multiple teams. Process Ownership: Own specific processes within the Forecast to Stock, taking responsibility for their design, efficiency, and effectiveness. Drive process standardization across the organization and actively question deviations from standard practices. Provide insights on unique Intel requirements that can enhance strategic differentiation. Design and Decision Making: Lead and own the design and decision-making process within your designated processes. Collaborate with cross-functional teams to ensure process designs align with business objectives and industry best practices. Documentation and Approval: Review and approve Business Process Design Documents (BPD) that outline process designs, in collaboration with L2, L3, and L4 process flows. Provide inputs, review, and approve Solution Design Decisions to ensure alignment with business needs. Review and approve FIT-GAP analysis, including the RICEFW (Reports, Interfaces, Conversions, Extensions, Forms, and Workflows) list. Contribute to and approve data migration approaches that safeguard data integrity. Review and approve security roles and controls for process-specific requirements. Provide inputs and approval for analytics requirements related to your processes. Assess and approve change impacts resulting from process modifications. Sprint Planning: Collaborate with the project team to provide inputs into Sprint plans, ensuring alignment with process goals and timelines. The ideal candidate should exhibit the following behavioral traits: Strong leadership and communication skills to engage with diverse stakeholders effectively. Connect the dots between multiple transformation initiatives simultaneously in conjunction with program leads. Analytical and problem-solving skills to identify gaps and opportunities for improvement. Ability to navigate complex organizational structures and influence decision-making. Operational side of the business within a Foundry. Excellent communication and stakeholder management abilities. Proven ability to drive process standardization and improvements. Understanding of Intel's unique requirements and strategic differentiation factors is a plus. Job Description Responsibilities Include: Leverages strong knowledge of technology/specialized domains, project/program management techniques and data driven methodologies to provide analytical and process management expertise to project/program teams. Coordinates project/programs related to one or more technology domains such as systems, technology embedded components of corporate processes (e.g., HR, Finance), or specialized domains such as, manufacturing, supply chain, etc. May manage portions of a large project or endtoend small projects independently, if required. Works directly with project/program managers to implement project/program objectives, support/monitor/drive variable aspects of projects, and provide direct assistance to ensure timely execution. Conducts quantitative and qualitative analytical research and prepares recommendations to support project/program objectives, including but not limited to assessing resource utilization, maintaining project management systems, tracking project progress and efficiency, monitoring objectives and key results (OKR)/technical indicators, identifying performance gaps, assessing project/program risks and ensuring compliance with processes and guidelines. Utilizes advanced visualization skills to report data led insights to key stakeholders, facilitating optimal decision making. Engages directly with key BU/domain stakeholders on matters of significance to meeting program/project objectives. Collaborates with technology and/or supply chain project/program managers to develop and maintain project/program management infrastructure in areas such as issue tracking, reporting, dashboard monitoring, deck building/storyboarding, project plan builds, monitoring and analysis, etc. Provides project/program plan trend analysis and control including analysis, research, development, and maintenance of the project/program data. Maintains awareness of emerging technologies and project management techniques. Provides recommendations for improvement of project management processes currently in use. Works with stakeholders to gather and define requirements and assist with test case development and user acceptance testing. Defines how systems and organizations interact with each other to architect the desired solution. May provide specialized analytical/project program management operations services such as coordinating/facilitating/guiding interactions between supply chain organizations and other organizations dependent on supply chain, if working on supply chain projects/programs. This Position is not eligible for Intel immigration sponsorship. Qualifications Minimum qualifications are required to be initially considered for this position. Preferred qualifications are in addition to the minimum requirements and are considered a plus factor in identifying top candidates. Minimum Qualifications: Bachelor's degree in Supply Chain Management, IT, Business Administration, or a related field of study. 3+ years' experience as a Process Steward or similar role (Planning Architect) 4+ years' experience in semiconductor manufacturing 2+ years experience in ERP transformations. 2+ years experience in a combination of business transformation, process improvement, change management. Preferred Qualifications: Masters degree in Supply Chain Management, IT, Business Administration, or a related field of study. Hands-on experience in supply planning transformations (and solutions such as JDA, Blue Yonder, o9, Kinaxis) and SAP - ERP implementations, and process design with a strong demonstration of customer-focused process development. Knowledge of supply planning domain, industry-standard processes, and challenges. Inside this Business Group As the world's largest chip manufacturer, Intel strives to make every facet of semiconductor manufacturing state-of-the-art from semiconductor process development and manufacturing, through yield improvement to packaging, final test and optimization, and world class Supply Chain and facilities support. Employees in the Technology Development and Manufacturing Group are part of a worldwide network of design, development, manufacturing, and assembly/test facilities, all focused on utilizing the power of Moore's Law to bring smart, connected devices to every person on Earth. Other Locations US, NM, Albuquerque; US, OR, Hillsboro; US, CA, Folsom; US, CA, Santa Clara Posting Statement All qualified applicants will receive consideration for employment without regard to race, color, religion, religious creed, sex, national origin, ancestry, age, physical or mental disability, medical condition, genetic information, military and veteran status, marital status, pregnancy, gender, gender expression, gender identity, sexual orientation, or any other characteristic protected by local law, regulation, or ordinance. Benefits We offer a total compensation package that ranks among the best in the industry. It consists of competitive pay, stock, bonuses, as well as, benefit programs which include health, retirement, and vacation. Find more information about all of our Amazing Benefits here. Annual Salary Range for jobs which could be performed in US, California: $123,139.00-$203,801.00 Salary range dependent on a number of factors including location and experience Working Model This role will be eligible for our hybrid work model which allows employees to split their time between working on-site at their assigned Intel site and off-site. In certain circumstances the work model may change to accommodate business needs.
Job Description Intel is in the midst of a transformational journey to deliver on its ambitious IDM 2.0 strategy which includes significant manufacturing expansions and the creation of a foundry to serve internal and external customers. This position is a critical new role in our overall ERP transformation supporting three key businesses involved in IDM 2.0; Manufacturing, Technology Development (TD), and Intel Foundry Services (IFS), collectively referred to as TMGF. The TMGF Forecast to Stock (FTS) Process Steward will focus on designing the TMGF Supply Planning future Planning solution and integration to SAP-ERP. If you are looking for a role that gives you the opportunity to influence and shape Intel's future, then this is the role for you. Use Supply Planning-related knowledge to drive the successful implementation of FTS for TMGF. Must be able to operate in a matrixed environment and develop effective working relationships with key interface organizations and their senior managers to achieve key deliverables. Must have a solid understanding of Intel's strategic initiatives, business strategy, supply chain initiatives. Drives strategy, analysis, and planning, interdependencies across multiple teams. Process Ownership: Own specific processes within the Forecast to Stock, taking responsibility for their design, efficiency, and effectiveness. Drive process standardization across the organization and actively question deviations from standard practices. Provide insights on unique Intel requirements that can enhance strategic differentiation. Design and Decision Making: Lead and own the design and decision-making process within your designated processes. Collaborate with cross-functional teams to ensure process designs align with business objectives and industry best practices. Documentation and Approval: Review and approve Business Process Design Documents (BPD) that outline process designs, in collaboration with L2, L3, and L4 process flows. Provide inputs, review, and approve Solution Design Decisions to ensure alignment with business needs. Review and approve FIT-GAP analysis, including the RICEFW (Reports, Interfaces, Conversions, Extensions, Forms, and Workflows) list. Contribute to and approve data migration approaches that safeguard data integrity. Review and approve security roles and controls for process-specific requirements. Provide inputs and approval for analytics requirements related to your processes. Assess and approve change impacts resulting from process modifications. Sprint Planning: Collaborate with the project team to provide inputs into Sprint plans, ensuring alignment with process goals and timelines. The ideal candidate should exhibit the following behavioral traits: Strong leadership and communication skills to engage with diverse stakeholders effectively. Connect the dots between multiple transformation initiatives simultaneously in conjunction with program leads. Analytical and problem-solving skills to identify gaps and opportunities for improvement. Ability to navigate complex organizational structures and influence decision-making. Operational side of the business within a Foundry. Excellent communication and stakeholder management abilities. Proven ability to drive process standardization and improvements. Understanding of Intel's unique requirements and strategic differentiation factors is a plus. Job Description Responsibilities Include: Leverages strong knowledge of technology/specialized domains, project/program management techniques and data driven methodologies to provide analytical and process management expertise to project/program teams. Coordinates project/programs related to one or more technology domains such as systems, technology embedded components of corporate processes (e.g., HR, Finance), or specialized domains such as, manufacturing, supply chain, etc. May manage portions of a large project or endtoend small projects independently, if required. Works directly with project/program managers to implement project/program objectives, support/monitor/drive variable aspects of projects, and provide direct assistance to ensure timely execution. Conducts quantitative and qualitative analytical research and prepares recommendations to support project/program objectives, including but not limited to assessing resource utilization, maintaining project management systems, tracking project progress and efficiency, monitoring objectives and key results (OKR)/technical indicators, identifying performance gaps, assessing project/program risks and ensuring compliance with processes and guidelines. Utilizes advanced visualization skills to report data led insights to key stakeholders, facilitating optimal decision making. Engages directly with key BU/domain stakeholders on matters of significance to meeting program/project objectives. Collaborates with technology and/or supply chain project/program managers to develop and maintain project/program management infrastructure in areas such as issue tracking, reporting, dashboard monitoring, deck building/storyboarding, project plan builds, monitoring and analysis, etc. Provides project/program plan trend analysis and control including analysis, research, development, and maintenance of the project/program data. Maintains awareness of emerging technologies and project management techniques. Provides recommendations for improvement of project management processes currently in use. Works with stakeholders to gather and define requirements and assist with test case development and user acceptance testing. Defines how systems and organizations interact with each other to architect the desired solution. May provide specialized analytical/project program management operations services such as coordinating/facilitating/guiding interactions between supply chain organizations and other organizations dependent on supply chain, if working on supply chain projects/programs. This Position is not eligible for Intel immigration sponsorship. Qualifications Minimum qualifications are required to be initially considered for this position. Preferred qualifications are in addition to the minimum requirements and are considered a plus factor in identifying top candidates. Minimum Qualifications: Bachelor's degree in Supply Chain Management, IT, Business Administration, or a related field of study. 3+ years' experience as a Process Steward or similar role (Planning Architect) 4+ years' experience in semiconductor manufacturing 2+ years experience in ERP transformations. 2+ years experience in a combination of business transformation, process improvement, change management. Preferred Qualifications: Masters degree in Supply Chain Management, IT, Business Administration, or a related field of study. Hands-on experience in supply planning transformations (and solutions such as JDA, Blue Yonder, o9, Kinaxis) and SAP - ERP implementations, and process design with a strong demonstration of customer-focused process development. Knowledge of supply planning domain, industry-standard processes, and challenges. Inside this Business Group As the world's largest chip manufacturer, Intel strives to make every facet of semiconductor manufacturing state-of-the-art from semiconductor process development and manufacturing, through yield improvement to packaging, final test and optimization, and world class Supply Chain and facilities support. Employees in the Technology Development and Manufacturing Group are part of a worldwide network of design, development, manufacturing, and assembly/test facilities, all focused on utilizing the power of Moore's Law to bring smart, connected devices to every person on Earth. Other Locations US, NM, Albuquerque; US, OR, Hillsboro; US, CA, Folsom; US, CA, Santa Clara Posting Statement All qualified applicants will receive consideration for employment without regard to race, color, religion, religious creed, sex, national origin, ancestry, age, physical or mental disability, medical condition, genetic information, military and veteran status, marital status, pregnancy, gender, gender expression, gender identity, sexual orientation, or any other characteristic protected by local law, regulation, or ordinance. Benefits We offer a total compensation package that ranks among the best in the industry. It consists of competitive pay, stock, bonuses, as well as, benefit programs which include health, retirement, and vacation. Find more information about all of our Amazing Benefits here. Annual Salary Range for jobs which could be performed in US, California: $123,139.00-$203,801.00 Salary range dependent on a number of factors including location and experience Working Model This role will be eligible for our hybrid work model which allows employees to split their time between working on-site at their assigned Intel site and off-site. In certain circumstances the work model may change to accommodate business needs.
Apr 10, 2024
Full time
Job Description Intel is in the midst of a transformational journey to deliver on its ambitious IDM 2.0 strategy which includes significant manufacturing expansions and the creation of a foundry to serve internal and external customers. This position is a critical new role in our overall ERP transformation supporting three key businesses involved in IDM 2.0; Manufacturing, Technology Development (TD), and Intel Foundry Services (IFS), collectively referred to as TMGF. The TMGF Forecast to Stock (FTS) Process Steward will focus on designing the TMGF Supply Planning future Planning solution and integration to SAP-ERP. If you are looking for a role that gives you the opportunity to influence and shape Intel's future, then this is the role for you. Use Supply Planning-related knowledge to drive the successful implementation of FTS for TMGF. Must be able to operate in a matrixed environment and develop effective working relationships with key interface organizations and their senior managers to achieve key deliverables. Must have a solid understanding of Intel's strategic initiatives, business strategy, supply chain initiatives. Drives strategy, analysis, and planning, interdependencies across multiple teams. Process Ownership: Own specific processes within the Forecast to Stock, taking responsibility for their design, efficiency, and effectiveness. Drive process standardization across the organization and actively question deviations from standard practices. Provide insights on unique Intel requirements that can enhance strategic differentiation. Design and Decision Making: Lead and own the design and decision-making process within your designated processes. Collaborate with cross-functional teams to ensure process designs align with business objectives and industry best practices. Documentation and Approval: Review and approve Business Process Design Documents (BPD) that outline process designs, in collaboration with L2, L3, and L4 process flows. Provide inputs, review, and approve Solution Design Decisions to ensure alignment with business needs. Review and approve FIT-GAP analysis, including the RICEFW (Reports, Interfaces, Conversions, Extensions, Forms, and Workflows) list. Contribute to and approve data migration approaches that safeguard data integrity. Review and approve security roles and controls for process-specific requirements. Provide inputs and approval for analytics requirements related to your processes. Assess and approve change impacts resulting from process modifications. Sprint Planning: Collaborate with the project team to provide inputs into Sprint plans, ensuring alignment with process goals and timelines. The ideal candidate should exhibit the following behavioral traits: Strong leadership and communication skills to engage with diverse stakeholders effectively. Connect the dots between multiple transformation initiatives simultaneously in conjunction with program leads. Analytical and problem-solving skills to identify gaps and opportunities for improvement. Ability to navigate complex organizational structures and influence decision-making. Operational side of the business within a Foundry. Excellent communication and stakeholder management abilities. Proven ability to drive process standardization and improvements. Understanding of Intel's unique requirements and strategic differentiation factors is a plus. Job Description Responsibilities Include: Leverages strong knowledge of technology/specialized domains, project/program management techniques and data driven methodologies to provide analytical and process management expertise to project/program teams. Coordinates project/programs related to one or more technology domains such as systems, technology embedded components of corporate processes (e.g., HR, Finance), or specialized domains such as, manufacturing, supply chain, etc. May manage portions of a large project or endtoend small projects independently, if required. Works directly with project/program managers to implement project/program objectives, support/monitor/drive variable aspects of projects, and provide direct assistance to ensure timely execution. Conducts quantitative and qualitative analytical research and prepares recommendations to support project/program objectives, including but not limited to assessing resource utilization, maintaining project management systems, tracking project progress and efficiency, monitoring objectives and key results (OKR)/technical indicators, identifying performance gaps, assessing project/program risks and ensuring compliance with processes and guidelines. Utilizes advanced visualization skills to report data led insights to key stakeholders, facilitating optimal decision making. Engages directly with key BU/domain stakeholders on matters of significance to meeting program/project objectives. Collaborates with technology and/or supply chain project/program managers to develop and maintain project/program management infrastructure in areas such as issue tracking, reporting, dashboard monitoring, deck building/storyboarding, project plan builds, monitoring and analysis, etc. Provides project/program plan trend analysis and control including analysis, research, development, and maintenance of the project/program data. Maintains awareness of emerging technologies and project management techniques. Provides recommendations for improvement of project management processes currently in use. Works with stakeholders to gather and define requirements and assist with test case development and user acceptance testing. Defines how systems and organizations interact with each other to architect the desired solution. May provide specialized analytical/project program management operations services such as coordinating/facilitating/guiding interactions between supply chain organizations and other organizations dependent on supply chain, if working on supply chain projects/programs. This Position is not eligible for Intel immigration sponsorship. Qualifications Minimum qualifications are required to be initially considered for this position. Preferred qualifications are in addition to the minimum requirements and are considered a plus factor in identifying top candidates. Minimum Qualifications: Bachelor's degree in Supply Chain Management, IT, Business Administration, or a related field of study. 3+ years' experience as a Process Steward or similar role (Planning Architect) 4+ years' experience in semiconductor manufacturing 2+ years experience in ERP transformations. 2+ years experience in a combination of business transformation, process improvement, change management. Preferred Qualifications: Masters degree in Supply Chain Management, IT, Business Administration, or a related field of study. Hands-on experience in supply planning transformations (and solutions such as JDA, Blue Yonder, o9, Kinaxis) and SAP - ERP implementations, and process design with a strong demonstration of customer-focused process development. Knowledge of supply planning domain, industry-standard processes, and challenges. Inside this Business Group As the world's largest chip manufacturer, Intel strives to make every facet of semiconductor manufacturing state-of-the-art from semiconductor process development and manufacturing, through yield improvement to packaging, final test and optimization, and world class Supply Chain and facilities support. Employees in the Technology Development and Manufacturing Group are part of a worldwide network of design, development, manufacturing, and assembly/test facilities, all focused on utilizing the power of Moore's Law to bring smart, connected devices to every person on Earth. Other Locations US, NM, Albuquerque; US, OR, Hillsboro; US, CA, Folsom; US, CA, Santa Clara Posting Statement All qualified applicants will receive consideration for employment without regard to race, color, religion, religious creed, sex, national origin, ancestry, age, physical or mental disability, medical condition, genetic information, military and veteran status, marital status, pregnancy, gender, gender expression, gender identity, sexual orientation, or any other characteristic protected by local law, regulation, or ordinance. Benefits We offer a total compensation package that ranks among the best in the industry. It consists of competitive pay, stock, bonuses, as well as, benefit programs which include health, retirement, and vacation. Find more information about all of our Amazing Benefits here. Annual Salary Range for jobs which could be performed in US, California: $123,139.00-$203,801.00 Salary range dependent on a number of factors including location and experience Working Model This role will be eligible for our hybrid work model which allows employees to split their time between working on-site at their assigned Intel site and off-site. In certain circumstances the work model may change to accommodate business needs.
Job Description Intel is in the midst of a transformational journey to deliver on its ambitious IDM 2.0 strategy which includes significant manufacturing expansions and the creation of a foundry to serve internal and external customers. This position is a critical new role in our overall ERP transformation supporting three key businesses involved in IDM 2.0; Manufacturing, Technology Development (TD), and Intel Foundry Services (IFS), collectively referred to as TMGF. The TMGF Forecast to Stock (FTS) Process Steward will focus on designing the TMGF Supply Planning future Planning solution and integration to SAP-ERP. If you are looking for a role that gives you the opportunity to influence and shape Intel's future, then this is the role for you. Use Supply Planning-related knowledge to drive the successful implementation of FTS for TMGF. Must be able to operate in a matrixed environment and develop effective working relationships with key interface organizations and their senior managers to achieve key deliverables. Must have a solid understanding of Intel's strategic initiatives, business strategy, supply chain initiatives. Drives strategy, analysis, and planning, interdependencies across multiple teams. Process Ownership: Own specific processes within the Forecast to Stock, taking responsibility for their design, efficiency, and effectiveness. Drive process standardization across the organization and actively question deviations from standard practices. Provide insights on unique Intel requirements that can enhance strategic differentiation. Design and Decision Making: Lead and own the design and decision-making process within your designated processes. Collaborate with cross-functional teams to ensure process designs align with business objectives and industry best practices. Documentation and Approval: Review and approve Business Process Design Documents (BPD) that outline process designs, in collaboration with L2, L3, and L4 process flows. Provide inputs, review, and approve Solution Design Decisions to ensure alignment with business needs. Review and approve FIT-GAP analysis, including the RICEFW (Reports, Interfaces, Conversions, Extensions, Forms, and Workflows) list. Contribute to and approve data migration approaches that safeguard data integrity. Review and approve security roles and controls for process-specific requirements. Provide inputs and approval for analytics requirements related to your processes. Assess and approve change impacts resulting from process modifications. Sprint Planning: Collaborate with the project team to provide inputs into Sprint plans, ensuring alignment with process goals and timelines. The ideal candidate should exhibit the following behavioral traits: Strong leadership and communication skills to engage with diverse stakeholders effectively. Connect the dots between multiple transformation initiatives simultaneously in conjunction with program leads. Analytical and problem-solving skills to identify gaps and opportunities for improvement. Ability to navigate complex organizational structures and influence decision-making. Operational side of the business within a Foundry. Excellent communication and stakeholder management abilities. Proven ability to drive process standardization and improvements. Understanding of Intel's unique requirements and strategic differentiation factors is a plus. Job Description Responsibilities Include: Leverages strong knowledge of technology/specialized domains, project/program management techniques and data driven methodologies to provide analytical and process management expertise to project/program teams. Coordinates project/programs related to one or more technology domains such as systems, technology embedded components of corporate processes (e.g., HR, Finance), or specialized domains such as, manufacturing, supply chain, etc. May manage portions of a large project or endtoend small projects independently, if required. Works directly with project/program managers to implement project/program objectives, support/monitor/drive variable aspects of projects, and provide direct assistance to ensure timely execution. Conducts quantitative and qualitative analytical research and prepares recommendations to support project/program objectives, including but not limited to assessing resource utilization, maintaining project management systems, tracking project progress and efficiency, monitoring objectives and key results (OKR)/technical indicators, identifying performance gaps, assessing project/program risks and ensuring compliance with processes and guidelines. Utilizes advanced visualization skills to report data led insights to key stakeholders, facilitating optimal decision making. Engages directly with key BU/domain stakeholders on matters of significance to meeting program/project objectives. Collaborates with technology and/or supply chain project/program managers to develop and maintain project/program management infrastructure in areas such as issue tracking, reporting, dashboard monitoring, deck building/storyboarding, project plan builds, monitoring and analysis, etc. Provides project/program plan trend analysis and control including analysis, research, development, and maintenance of the project/program data. Maintains awareness of emerging technologies and project management techniques. Provides recommendations for improvement of project management processes currently in use. Works with stakeholders to gather and define requirements and assist with test case development and user acceptance testing. Defines how systems and organizations interact with each other to architect the desired solution. May provide specialized analytical/project program management operations services such as coordinating/facilitating/guiding interactions between supply chain organizations and other organizations dependent on supply chain, if working on supply chain projects/programs. This Position is not eligible for Intel immigration sponsorship. Qualifications Minimum qualifications are required to be initially considered for this position. Preferred qualifications are in addition to the minimum requirements and are considered a plus factor in identifying top candidates. Minimum Qualifications: Bachelor's degree in Supply Chain Management, IT, Business Administration, or a related field of study. 3+ years' experience as a Process Steward or similar role (Planning Architect) 4+ years' experience in semiconductor manufacturing 2+ years experience in ERP transformations. 2+ years experience in a combination of business transformation, process improvement, change management. Preferred Qualifications: Masters degree in Supply Chain Management, IT, Business Administration, or a related field of study. Hands-on experience in supply planning transformations (and solutions such as JDA, Blue Yonder, o9, Kinaxis) and SAP - ERP implementations, and process design with a strong demonstration of customer-focused process development. Knowledge of supply planning domain, industry-standard processes, and challenges. Inside this Business Group As the world's largest chip manufacturer, Intel strives to make every facet of semiconductor manufacturing state-of-the-art from semiconductor process development and manufacturing, through yield improvement to packaging, final test and optimization, and world class Supply Chain and facilities support. Employees in the Technology Development and Manufacturing Group are part of a worldwide network of design, development, manufacturing, and assembly/test facilities, all focused on utilizing the power of Moore's Law to bring smart, connected devices to every person on Earth. Other Locations US, NM, Albuquerque; US, OR, Hillsboro; US, CA, Folsom; US, CA, Santa Clara Posting Statement All qualified applicants will receive consideration for employment without regard to race, color, religion, religious creed, sex, national origin, ancestry, age, physical or mental disability, medical condition, genetic information, military and veteran status, marital status, pregnancy, gender, gender expression, gender identity, sexual orientation, or any other characteristic protected by local law, regulation, or ordinance. Benefits We offer a total compensation package that ranks among the best in the industry. It consists of competitive pay, stock, bonuses, as well as, benefit programs which include health, retirement, and vacation. Find more information about all of our Amazing Benefits here. Annual Salary Range for jobs which could be performed in US, California: $123,139.00-$203,801.00 Salary range dependent on a number of factors including location and experience Working Model This role will be eligible for our hybrid work model which allows employees to split their time between working on-site at their assigned Intel site and off-site. In certain circumstances the work model may change to accommodate business needs.
Apr 10, 2024
Full time
Job Description Intel is in the midst of a transformational journey to deliver on its ambitious IDM 2.0 strategy which includes significant manufacturing expansions and the creation of a foundry to serve internal and external customers. This position is a critical new role in our overall ERP transformation supporting three key businesses involved in IDM 2.0; Manufacturing, Technology Development (TD), and Intel Foundry Services (IFS), collectively referred to as TMGF. The TMGF Forecast to Stock (FTS) Process Steward will focus on designing the TMGF Supply Planning future Planning solution and integration to SAP-ERP. If you are looking for a role that gives you the opportunity to influence and shape Intel's future, then this is the role for you. Use Supply Planning-related knowledge to drive the successful implementation of FTS for TMGF. Must be able to operate in a matrixed environment and develop effective working relationships with key interface organizations and their senior managers to achieve key deliverables. Must have a solid understanding of Intel's strategic initiatives, business strategy, supply chain initiatives. Drives strategy, analysis, and planning, interdependencies across multiple teams. Process Ownership: Own specific processes within the Forecast to Stock, taking responsibility for their design, efficiency, and effectiveness. Drive process standardization across the organization and actively question deviations from standard practices. Provide insights on unique Intel requirements that can enhance strategic differentiation. Design and Decision Making: Lead and own the design and decision-making process within your designated processes. Collaborate with cross-functional teams to ensure process designs align with business objectives and industry best practices. Documentation and Approval: Review and approve Business Process Design Documents (BPD) that outline process designs, in collaboration with L2, L3, and L4 process flows. Provide inputs, review, and approve Solution Design Decisions to ensure alignment with business needs. Review and approve FIT-GAP analysis, including the RICEFW (Reports, Interfaces, Conversions, Extensions, Forms, and Workflows) list. Contribute to and approve data migration approaches that safeguard data integrity. Review and approve security roles and controls for process-specific requirements. Provide inputs and approval for analytics requirements related to your processes. Assess and approve change impacts resulting from process modifications. Sprint Planning: Collaborate with the project team to provide inputs into Sprint plans, ensuring alignment with process goals and timelines. The ideal candidate should exhibit the following behavioral traits: Strong leadership and communication skills to engage with diverse stakeholders effectively. Connect the dots between multiple transformation initiatives simultaneously in conjunction with program leads. Analytical and problem-solving skills to identify gaps and opportunities for improvement. Ability to navigate complex organizational structures and influence decision-making. Operational side of the business within a Foundry. Excellent communication and stakeholder management abilities. Proven ability to drive process standardization and improvements. Understanding of Intel's unique requirements and strategic differentiation factors is a plus. Job Description Responsibilities Include: Leverages strong knowledge of technology/specialized domains, project/program management techniques and data driven methodologies to provide analytical and process management expertise to project/program teams. Coordinates project/programs related to one or more technology domains such as systems, technology embedded components of corporate processes (e.g., HR, Finance), or specialized domains such as, manufacturing, supply chain, etc. May manage portions of a large project or endtoend small projects independently, if required. Works directly with project/program managers to implement project/program objectives, support/monitor/drive variable aspects of projects, and provide direct assistance to ensure timely execution. Conducts quantitative and qualitative analytical research and prepares recommendations to support project/program objectives, including but not limited to assessing resource utilization, maintaining project management systems, tracking project progress and efficiency, monitoring objectives and key results (OKR)/technical indicators, identifying performance gaps, assessing project/program risks and ensuring compliance with processes and guidelines. Utilizes advanced visualization skills to report data led insights to key stakeholders, facilitating optimal decision making. Engages directly with key BU/domain stakeholders on matters of significance to meeting program/project objectives. Collaborates with technology and/or supply chain project/program managers to develop and maintain project/program management infrastructure in areas such as issue tracking, reporting, dashboard monitoring, deck building/storyboarding, project plan builds, monitoring and analysis, etc. Provides project/program plan trend analysis and control including analysis, research, development, and maintenance of the project/program data. Maintains awareness of emerging technologies and project management techniques. Provides recommendations for improvement of project management processes currently in use. Works with stakeholders to gather and define requirements and assist with test case development and user acceptance testing. Defines how systems and organizations interact with each other to architect the desired solution. May provide specialized analytical/project program management operations services such as coordinating/facilitating/guiding interactions between supply chain organizations and other organizations dependent on supply chain, if working on supply chain projects/programs. This Position is not eligible for Intel immigration sponsorship. Qualifications Minimum qualifications are required to be initially considered for this position. Preferred qualifications are in addition to the minimum requirements and are considered a plus factor in identifying top candidates. Minimum Qualifications: Bachelor's degree in Supply Chain Management, IT, Business Administration, or a related field of study. 3+ years' experience as a Process Steward or similar role (Planning Architect) 4+ years' experience in semiconductor manufacturing 2+ years experience in ERP transformations. 2+ years experience in a combination of business transformation, process improvement, change management. Preferred Qualifications: Masters degree in Supply Chain Management, IT, Business Administration, or a related field of study. Hands-on experience in supply planning transformations (and solutions such as JDA, Blue Yonder, o9, Kinaxis) and SAP - ERP implementations, and process design with a strong demonstration of customer-focused process development. Knowledge of supply planning domain, industry-standard processes, and challenges. Inside this Business Group As the world's largest chip manufacturer, Intel strives to make every facet of semiconductor manufacturing state-of-the-art from semiconductor process development and manufacturing, through yield improvement to packaging, final test and optimization, and world class Supply Chain and facilities support. Employees in the Technology Development and Manufacturing Group are part of a worldwide network of design, development, manufacturing, and assembly/test facilities, all focused on utilizing the power of Moore's Law to bring smart, connected devices to every person on Earth. Other Locations US, NM, Albuquerque; US, OR, Hillsboro; US, CA, Folsom; US, CA, Santa Clara Posting Statement All qualified applicants will receive consideration for employment without regard to race, color, religion, religious creed, sex, national origin, ancestry, age, physical or mental disability, medical condition, genetic information, military and veteran status, marital status, pregnancy, gender, gender expression, gender identity, sexual orientation, or any other characteristic protected by local law, regulation, or ordinance. Benefits We offer a total compensation package that ranks among the best in the industry. It consists of competitive pay, stock, bonuses, as well as, benefit programs which include health, retirement, and vacation. Find more information about all of our Amazing Benefits here. Annual Salary Range for jobs which could be performed in US, California: $123,139.00-$203,801.00 Salary range dependent on a number of factors including location and experience Working Model This role will be eligible for our hybrid work model which allows employees to split their time between working on-site at their assigned Intel site and off-site. In certain circumstances the work model may change to accommodate business needs.
Job Description Intel is in the midst of a transformational journey to deliver on its ambitious IDM 2.0 strategy which includes significant manufacturing expansions and the creation of a foundry to serve internal and external customers. This position is a critical new role in our overall ERP transformation supporting three key businesses involved in IDM 2.0; Manufacturing, Technology Development (TD), and Intel Foundry Services (IFS), collectively referred to as TMGF. The TMGF Forecast to Stock (FTS) Process Steward will focus on designing the TMGF Supply Planning future Planning solution and integration to SAP-ERP. If you are looking for a role that gives you the opportunity to influence and shape Intel's future, then this is the role for you. Use Supply Planning-related knowledge to drive the successful implementation of FTS for TMGF. Must be able to operate in a matrixed environment and develop effective working relationships with key interface organizations and their senior managers to achieve key deliverables. Must have a solid understanding of Intel's strategic initiatives, business strategy, supply chain initiatives. Drives strategy, analysis, and planning, interdependencies across multiple teams. Process Ownership: Own specific processes within the Forecast to Stock, taking responsibility for their design, efficiency, and effectiveness. Drive process standardization across the organization and actively question deviations from standard practices. Provide insights on unique Intel requirements that can enhance strategic differentiation. Design and Decision Making: Lead and own the design and decision-making process within your designated processes. Collaborate with cross-functional teams to ensure process designs align with business objectives and industry best practices. Documentation and Approval: Review and approve Business Process Design Documents (BPD) that outline process designs, in collaboration with L2, L3, and L4 process flows. Provide inputs, review, and approve Solution Design Decisions to ensure alignment with business needs. Review and approve FIT-GAP analysis, including the RICEFW (Reports, Interfaces, Conversions, Extensions, Forms, and Workflows) list. Contribute to and approve data migration approaches that safeguard data integrity. Review and approve security roles and controls for process-specific requirements. Provide inputs and approval for analytics requirements related to your processes. Assess and approve change impacts resulting from process modifications. Sprint Planning: Collaborate with the project team to provide inputs into Sprint plans, ensuring alignment with process goals and timelines. The ideal candidate should exhibit the following behavioral traits: Strong leadership and communication skills to engage with diverse stakeholders effectively. Connect the dots between multiple transformation initiatives simultaneously in conjunction with program leads. Analytical and problem-solving skills to identify gaps and opportunities for improvement. Ability to navigate complex organizational structures and influence decision-making. Operational side of the business within a Foundry. Excellent communication and stakeholder management abilities. Proven ability to drive process standardization and improvements. Understanding of Intel's unique requirements and strategic differentiation factors is a plus. Job Description Responsibilities Include: Leverages strong knowledge of technology/specialized domains, project/program management techniques and data driven methodologies to provide analytical and process management expertise to project/program teams. Coordinates project/programs related to one or more technology domains such as systems, technology embedded components of corporate processes (e.g., HR, Finance), or specialized domains such as, manufacturing, supply chain, etc. May manage portions of a large project or endtoend small projects independently, if required. Works directly with project/program managers to implement project/program objectives, support/monitor/drive variable aspects of projects, and provide direct assistance to ensure timely execution. Conducts quantitative and qualitative analytical research and prepares recommendations to support project/program objectives, including but not limited to assessing resource utilization, maintaining project management systems, tracking project progress and efficiency, monitoring objectives and key results (OKR)/technical indicators, identifying performance gaps, assessing project/program risks and ensuring compliance with processes and guidelines. Utilizes advanced visualization skills to report data led insights to key stakeholders, facilitating optimal decision making. Engages directly with key BU/domain stakeholders on matters of significance to meeting program/project objectives. Collaborates with technology and/or supply chain project/program managers to develop and maintain project/program management infrastructure in areas such as issue tracking, reporting, dashboard monitoring, deck building/storyboarding, project plan builds, monitoring and analysis, etc. Provides project/program plan trend analysis and control including analysis, research, development, and maintenance of the project/program data. Maintains awareness of emerging technologies and project management techniques. Provides recommendations for improvement of project management processes currently in use. Works with stakeholders to gather and define requirements and assist with test case development and user acceptance testing. Defines how systems and organizations interact with each other to architect the desired solution. May provide specialized analytical/project program management operations services such as coordinating/facilitating/guiding interactions between supply chain organizations and other organizations dependent on supply chain, if working on supply chain projects/programs. This Position is not eligible for Intel immigration sponsorship. Qualifications Minimum qualifications are required to be initially considered for this position. Preferred qualifications are in addition to the minimum requirements and are considered a plus factor in identifying top candidates. Minimum Qualifications: Bachelor's degree in Supply Chain Management, IT, Business Administration, or a related field of study. 3+ years' experience as a Process Steward or similar role (Planning Architect) 4+ years' experience in semiconductor manufacturing 2+ years experience in ERP transformations. 2+ years experience in a combination of business transformation, process improvement, change management. Preferred Qualifications: Masters degree in Supply Chain Management, IT, Business Administration, or a related field of study. Hands-on experience in supply planning transformations (and solutions such as JDA, Blue Yonder, o9, Kinaxis) and SAP - ERP implementations, and process design with a strong demonstration of customer-focused process development. Knowledge of supply planning domain, industry-standard processes, and challenges. Inside this Business Group As the world's largest chip manufacturer, Intel strives to make every facet of semiconductor manufacturing state-of-the-art from semiconductor process development and manufacturing, through yield improvement to packaging, final test and optimization, and world class Supply Chain and facilities support. Employees in the Technology Development and Manufacturing Group are part of a worldwide network of design, development, manufacturing, and assembly/test facilities, all focused on utilizing the power of Moore's Law to bring smart, connected devices to every person on Earth. Other Locations US, NM, Albuquerque; US, OR, Hillsboro; US, CA, Folsom; US, CA, Santa Clara Posting Statement All qualified applicants will receive consideration for employment without regard to race, color, religion, religious creed, sex, national origin, ancestry, age, physical or mental disability, medical condition, genetic information, military and veteran status, marital status, pregnancy, gender, gender expression, gender identity, sexual orientation, or any other characteristic protected by local law, regulation, or ordinance. Benefits We offer a total compensation package that ranks among the best in the industry. It consists of competitive pay, stock, bonuses, as well as, benefit programs which include health, retirement, and vacation. Find more information about all of our Amazing Benefits here. Annual Salary Range for jobs which could be performed in US, California: $123,139.00-$203,801.00 Salary range dependent on a number of factors including location and experience Working Model This role will be eligible for our hybrid work model which allows employees to split their time between working on-site at their assigned Intel site and off-site. In certain circumstances the work model may change to accommodate business needs.
Apr 10, 2024
Full time
Job Description Intel is in the midst of a transformational journey to deliver on its ambitious IDM 2.0 strategy which includes significant manufacturing expansions and the creation of a foundry to serve internal and external customers. This position is a critical new role in our overall ERP transformation supporting three key businesses involved in IDM 2.0; Manufacturing, Technology Development (TD), and Intel Foundry Services (IFS), collectively referred to as TMGF. The TMGF Forecast to Stock (FTS) Process Steward will focus on designing the TMGF Supply Planning future Planning solution and integration to SAP-ERP. If you are looking for a role that gives you the opportunity to influence and shape Intel's future, then this is the role for you. Use Supply Planning-related knowledge to drive the successful implementation of FTS for TMGF. Must be able to operate in a matrixed environment and develop effective working relationships with key interface organizations and their senior managers to achieve key deliverables. Must have a solid understanding of Intel's strategic initiatives, business strategy, supply chain initiatives. Drives strategy, analysis, and planning, interdependencies across multiple teams. Process Ownership: Own specific processes within the Forecast to Stock, taking responsibility for their design, efficiency, and effectiveness. Drive process standardization across the organization and actively question deviations from standard practices. Provide insights on unique Intel requirements that can enhance strategic differentiation. Design and Decision Making: Lead and own the design and decision-making process within your designated processes. Collaborate with cross-functional teams to ensure process designs align with business objectives and industry best practices. Documentation and Approval: Review and approve Business Process Design Documents (BPD) that outline process designs, in collaboration with L2, L3, and L4 process flows. Provide inputs, review, and approve Solution Design Decisions to ensure alignment with business needs. Review and approve FIT-GAP analysis, including the RICEFW (Reports, Interfaces, Conversions, Extensions, Forms, and Workflows) list. Contribute to and approve data migration approaches that safeguard data integrity. Review and approve security roles and controls for process-specific requirements. Provide inputs and approval for analytics requirements related to your processes. Assess and approve change impacts resulting from process modifications. Sprint Planning: Collaborate with the project team to provide inputs into Sprint plans, ensuring alignment with process goals and timelines. The ideal candidate should exhibit the following behavioral traits: Strong leadership and communication skills to engage with diverse stakeholders effectively. Connect the dots between multiple transformation initiatives simultaneously in conjunction with program leads. Analytical and problem-solving skills to identify gaps and opportunities for improvement. Ability to navigate complex organizational structures and influence decision-making. Operational side of the business within a Foundry. Excellent communication and stakeholder management abilities. Proven ability to drive process standardization and improvements. Understanding of Intel's unique requirements and strategic differentiation factors is a plus. Job Description Responsibilities Include: Leverages strong knowledge of technology/specialized domains, project/program management techniques and data driven methodologies to provide analytical and process management expertise to project/program teams. Coordinates project/programs related to one or more technology domains such as systems, technology embedded components of corporate processes (e.g., HR, Finance), or specialized domains such as, manufacturing, supply chain, etc. May manage portions of a large project or endtoend small projects independently, if required. Works directly with project/program managers to implement project/program objectives, support/monitor/drive variable aspects of projects, and provide direct assistance to ensure timely execution. Conducts quantitative and qualitative analytical research and prepares recommendations to support project/program objectives, including but not limited to assessing resource utilization, maintaining project management systems, tracking project progress and efficiency, monitoring objectives and key results (OKR)/technical indicators, identifying performance gaps, assessing project/program risks and ensuring compliance with processes and guidelines. Utilizes advanced visualization skills to report data led insights to key stakeholders, facilitating optimal decision making. Engages directly with key BU/domain stakeholders on matters of significance to meeting program/project objectives. Collaborates with technology and/or supply chain project/program managers to develop and maintain project/program management infrastructure in areas such as issue tracking, reporting, dashboard monitoring, deck building/storyboarding, project plan builds, monitoring and analysis, etc. Provides project/program plan trend analysis and control including analysis, research, development, and maintenance of the project/program data. Maintains awareness of emerging technologies and project management techniques. Provides recommendations for improvement of project management processes currently in use. Works with stakeholders to gather and define requirements and assist with test case development and user acceptance testing. Defines how systems and organizations interact with each other to architect the desired solution. May provide specialized analytical/project program management operations services such as coordinating/facilitating/guiding interactions between supply chain organizations and other organizations dependent on supply chain, if working on supply chain projects/programs. This Position is not eligible for Intel immigration sponsorship. Qualifications Minimum qualifications are required to be initially considered for this position. Preferred qualifications are in addition to the minimum requirements and are considered a plus factor in identifying top candidates. Minimum Qualifications: Bachelor's degree in Supply Chain Management, IT, Business Administration, or a related field of study. 3+ years' experience as a Process Steward or similar role (Planning Architect) 4+ years' experience in semiconductor manufacturing 2+ years experience in ERP transformations. 2+ years experience in a combination of business transformation, process improvement, change management. Preferred Qualifications: Masters degree in Supply Chain Management, IT, Business Administration, or a related field of study. Hands-on experience in supply planning transformations (and solutions such as JDA, Blue Yonder, o9, Kinaxis) and SAP - ERP implementations, and process design with a strong demonstration of customer-focused process development. Knowledge of supply planning domain, industry-standard processes, and challenges. Inside this Business Group As the world's largest chip manufacturer, Intel strives to make every facet of semiconductor manufacturing state-of-the-art from semiconductor process development and manufacturing, through yield improvement to packaging, final test and optimization, and world class Supply Chain and facilities support. Employees in the Technology Development and Manufacturing Group are part of a worldwide network of design, development, manufacturing, and assembly/test facilities, all focused on utilizing the power of Moore's Law to bring smart, connected devices to every person on Earth. Other Locations US, NM, Albuquerque; US, OR, Hillsboro; US, CA, Folsom; US, CA, Santa Clara Posting Statement All qualified applicants will receive consideration for employment without regard to race, color, religion, religious creed, sex, national origin, ancestry, age, physical or mental disability, medical condition, genetic information, military and veteran status, marital status, pregnancy, gender, gender expression, gender identity, sexual orientation, or any other characteristic protected by local law, regulation, or ordinance. Benefits We offer a total compensation package that ranks among the best in the industry. It consists of competitive pay, stock, bonuses, as well as, benefit programs which include health, retirement, and vacation. Find more information about all of our Amazing Benefits here. Annual Salary Range for jobs which could be performed in US, California: $123,139.00-$203,801.00 Salary range dependent on a number of factors including location and experience Working Model This role will be eligible for our hybrid work model which allows employees to split their time between working on-site at their assigned Intel site and off-site. In certain circumstances the work model may change to accommodate business needs.