Supervisor Chef, Dietary

Description

The Supv Food Services/Chef is responsible for embracing Baptist Health’s mission of improving the health and well-being of individuals in the communities we serve by providing high-quality, well-balanced, cost-effective meals. Successful candidates must be able to direct daily operations of food production and service throughout the hospital in accordance with The Joint Commission (TJC), HACCP standards, Agency for Health Care Administration (AHCA), and local, state, and federal laws.

This position requires a leader that role models the values and culture of BHSF, where our focus is on quality/safety, service, knowledge, and diversity. He/she will demonstrate eagerness and enthusiasm to motivate and maintain an engaged team, and must have the ability to establish operating standards with the assistance of the Operation’s Manager/Director. Implement quality improvements, and communicate them to the team.

Estimated salary range for this position is $23.21 - 30.17/hr depending on experience.

• Bachelor degree in Culinary Arts preferred. Associate of Arts minimally required.
• Food Safety Manager Certification required within 90 days of job entry.
• Basic knowledge of dietetics required.
• Previous supervision of 12 or more staff members.
• Three (3) to five (5) years of progressive culinary/kitchen management experience in quality food production preferred. Hospital/healthcare and catering experience

Minimal

Experience:

5 years of experience

EOE, including disability/vets