At Black Hills Surgical Hospital, our passion for providing our guests with exceptional care and superior service create a unique and memorable experience. One of the most memorable aspects of our award-winning experience is our highly acclaimed in-house gourmet food service. We have redefined hospital food by creating exemplary dishes that rival what you’d expect from exquisite fine dining restaurants in any city.

We are seeking a Dietary Manager/Chef to help lead our high-functioning galley team and provide an innovative dining experience like no other for our guests and physicians.

The ideal leader will be enthusiastic, confident, creatively open-minded, diplomatic, reliable and have a proven record in leading teams. An exceptional candidate will have a strong commitment to guest satisfaction and ensure all culinary endeavors deliver on our strong brand promise while striving to exceed expectations.

$10,000 Sign on Bonus Available

A 2-year, 3-year or 4-year culinary degree and at least 5 years of progressive cooking experience in a restaurant, hotel or resort.
Strong communication skills, ability to maintain a warm and friendly demeanor at all times and ability to effectively assess and solve problems.
Certified Dietary Manager certification preferred, but not required. Must receive CDM certification within 12 months of hire.
Previous supervisor responsibility is required.
Duties and Responsibilities:
1.            Responsible for creation of all menus, to be changed on a regular basis.
2.            Responsible for the preparation and quality presentation of menu items.
3.            Safely uses all kitchen equipment, as well as regular cleaning and upkeep of that equipment.
4.            Responsible for inventory of food and the subsequent ordering of needed supplies.
5.            Responsible for having galley ready at all times for state inspection regarding cleanliness, food storage, and any subsequent documentation
6.            Knowledgeable of State Health Department guidelines for food preparations and temperature monitoring.
7.            Responsible for adhering to hospital accreditation standards and guidelines.
8.            Conduct employee reviews in a timely manner.  Appropriately supervise and document employee issues as they occur.
9.            Provides hands on training to those employees directly involved with food preparation. 
10.          Knows the basic principles to perform CPR and is aware of the policies and procedures in an emergency or cardiac arrest situation.
11.          Complies with Federal and State laws and regulations, and BHSH’s compliance program, policies and procedures.
12.          Participates in facility meetings and staff development.
13.          Provides and maintains good interpersonal relationships within your department and other departments.
14.          Knows and properly applies principles of clean technique/good personal hygiene.
15.          Flexibility in hours or assigned duties of BHSH.  Maintains consistent attendance.
16.          Maintains a professional image at all times.
17.          Maintains confidentiality when dealing with data related to guests, MD’s, co-workers and all other BHSH information.

Department: Hospitality
This is a management position
This is a full time position

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