Manager and Executive Chef

Welcome to Saint Joseph Hospital, a 433-bed hospital founded in 1877 by the Sisters of Charity of Nazareth as the first hospital in Lexington, Kentucky. Led by Sister Euphrasia Stafford, the mission to provide compassionate care to the underserved is still carried out today. Saint Joseph Hospital holds over two dozen national ranks and recognitions and is recognized as a 2024 Best Place to Work in Kentucky. 

Saint Joseph is part of CommonSpirit Health, a non-profit, Catholic health system dedicated to advancing health for all people. With approximately 175,000 team members and 25,000 physicians and advanced practice clinicians. 

Our commitment to serve the common good is delivered through the dedicated work of thousands of physicians, advanced practice clinicians, nurses, and staff; through clinical excellence delivered across a system of 140 hospitals and more than 2,200 care centers serving 24 states.

• Assists with creating patient and retail service standards, and ensuring they are met.
• Conducts sanitation audits and performance audits on a consistent basis per determined departmental frequencies.
• Identifies current learning needs and opportunities for staff. Directs and manages processes in which the appropriate expert relates the information.
• Follows purchasing agreements and compliance goals set forth by departmental/Food and Nutrition Services (FNS) program leadership. Assists Manager/Director with compliance audits at all applicable campuses.
• Directs all patient non-interactive positions (i.e. storeroom clerk, cooks, etc.) and provides for the operational needs of these positions. Maintains regulatory compliance and infection control practices.
• Maintains communication with staff and customers regarding the level of services they receive from FNS staff, and promotes patient satisfaction with nutritional services. This data is relayed to the management team and/or staff whenever necessary.

• High School Graduate General Studies and 2 years of leadership experience , upon hire or
• High School GED General Studies and 2 years of leadership experience , upon hire or
• Three (3) years of equivalent combination of culinary education and culinary experience and
• Registered Dietician, within 24 - months or
• Registered Dietitian ADA, within 24 - months or
• Registered Dietitian AND, within 24 - months or
• Registered Dietitian CDR, within 24 - months or
• Certified Dietary Manager, within 24 - months and
• SERVSAFE MANAGER, upon hire and
• Servsafe General Certification, within 60 Days and
• Food Handler Permit: KY, within 30 Days or
• Servsafe Certification, within 30 Days

• Associates Other Culinary Arts, Hospitality Management or Commensurate experience will be considered in lieu of degree., upon hire