North Central Surgical Center is a highly successful, Baylor Scott & White affiliated hospital located in Dallas, TX.  We partner with the very best team members and medical staff in the area.  We are a surgical focused hospital that performs over 12,000 procedures per year. 

FACTS ABOUT NORTH CENTRAL: Opened in 2005, 14 Operating Rooms and 30 Medical/Surgical Patient Rooms.  We are conveniently Located at Walnut Hill & 75 in the prestigious NorthPark area Specialties include: Orthopedics, Spine, General Surgery, Pain Management, Urology, GI/Endoscopy, Plastic, and Podiatry surgeries. Managed by United Surgical Partners International & Joint Commission Accredited

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

• Foster a positive customer service attitude to enhance patient care and satisfaction.
• Address customer concerns promptly and implement policies to improve service quality.
• Share satisfaction survey results with staff and make necessary improvements to maintain high scores.

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

• Manage department resources efficiently, including budgeting, purchasing, and inventory control.
• Monitor productivity, implement corrective actions for variances, and participate in operational planning.
• Ensure adherence to established productivity goals and support the hospital's resource utilization plan.

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

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

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