Executive Chef, High-Volume Healthcare Kitchen

TouchPoint Support Services; Tallahassee (FL); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Job summary

TouchPoint is seeking an Executive Chef in Florida to oversee kitchen operations, ensure safety and sanitation, and direct meal preparation in line with corporate programs. This role suits an energetic culinary professional with leadership experience.

Responsibilities include menu planning, standardizing recipes, staff training, maintaining equipment schedules, inventory, and compliance with health regulations while aligning with company guidelines and client expectations.

Qualifications

• 5+ years of progressive culinary/kitchen management experience
• Hands-on chef experience
• Extensive catering and high-volume foodservice experience
• Knowledge of food trends, sanitation, and cost controls
• Proficient computer skills (MS Office)

Responsibilities

• Plans regular and modified menus
• Follows standardized recipes and portions
• Trains kitchen staff in food preparation and safety
• Maintains cleaning and maintenance schedules for equipment and areas
• Manages inventory and ensures necessary supplies
• Manages leftovers per company guidelines
• Ensures compliance with health and sanitation regulations
• Adheres to safety policies and participates in meetings and programs

Skills

Hands-on chef

Food cost controls

Safety and sanitation

Leadership

MS Office

Education

A.S. or equivalent experience

ServSafe certified

Tools

Microsoft Office (Word, Excel, PowerPoint)

Outlook

Job description

TouchPoint is seeking an Executive Chef in Florida to oversee kitchen operations, ensure safety and sanitation, and direct meal preparation in line with corporate programs. This role suits an energetic culinary professional with leadership experience.

Responsibilities include menu planning, standardizing recipes, staff training, maintaining equipment schedules, inventory, and compliance with health regulations while aligning with company guidelines and client expectations.