Executive Chef Manager

Texas Health Huguley FWS; Orlando (FL); On-site; USD 60,000 - 85,000; Full time

Job summary

A leading healthcare organization in Orlando is seeking an Executive Chef Manager to oversee culinary operations. Responsible for menu development, staff training, and ensuring compliance with quality and safety standards, the ideal candidate will have substantial culinary experience and be a proficient communicator. This role offers the opportunity to lead a dynamic team while enhancing patient and staff satisfaction through exceptional food service.

Benefits

Benefits from Day One

Paid Days Off from Day One

Student Loan Repayment Program

Mental Health Resources and Support

Qualifications

• Proficiency in culinary techniques and ability to teach others.
• ServSafe Certification or equivalent required.
• Five years management experience preferred.

Responsibilities

• Manage culinary operations and staff training.
• Ensure quality and safety standards.
• Collaborate on strategic plans and support employee development.

Skills

Culinary techniques

Communication

Recipe development

Budget management

Education

Culinary Arts Degree (Associate’s degree in Culinary Arts - AA, AS, or AOS)

Bachelor’s degree in management, hospitality, or related field

Tools

Foodservice software applications (e.g., CBORD)

Windows Office Suite

Job description

Job Description - Executive Chef Manager (25024067)

All the benefits and perks you need for you and your family:

• Benefits from Day One
• Paid Days Off from Day One
• Student Loan Repayment Program
• Mental Health Resources and Support

Our promise to you:

Joining AdventHealth means being part of a community that believes in the wholeness of each person and serves to uplift others in body, mind, and spirit. It is a place to thrive professionally and grow spiritually by extending the healing ministry of Christ. You will be valued for who you are and the unique experiences you bring to our purpose-minded team, understanding that together we are even better.

Work Hours: Full Time

Shift: Days

The community you will care for:

• Located on a lush tropical campus, our flagship hospital, 1,368-bed AdventHealth Orlando
• Serves as the major tertiary facility for much of the Southeast, the Caribbean, and South America
• Houses one of the largest Emergency Departments and cardiac catheterization labs in the country
• Provides service excellence to more than 32,000 inpatients and 125,000 outpatients each year

You will be responsible for:

• Demonstrating AdventHealth Orlando’s service standards through behavior

Culinary:

• Reviews menu offerings routinely and makes changes based on product availability, popularity, and profitability analysis
• Communicates menu changes and suggests improvements to management

Communication:

• Effectively communicates with staff and keeps the team informed of relevant issues
• Remains visible in work areas and supports operations

Regulatory Compliance:

• Participates in, trains, and holds staff accountable for quality, service, cleanliness, sanitation, and safety standards
• Monitors food and equipment temperatures; performs daily inspections

Human Resource Management:

• Interviews, hires, trains, develops, and evaluates food service employees and supervisors
• Holds staff accountable for goals and food production standards

Strategic Planning:

• Participates in departmental strategic planning with leadership
• Ensures staff executes plans and achieves goals within budget and timelines

Operating & Capital Budget:

• Reviews financial statements and reports, taking actions to improve quality and profitability
• Analyzes cost management issues related to menu, recipes, and inventory

Qualifications:

What You Will Need:

• Ability to calculate recipe ingredient amounts for fluctuations in serving sizes
• Proficiency in culinary techniques and ability to teach others
• Ability to create, test, scale, follow, read, and write recipes
• Proficient in Windows Office Suite (Outlook, Word, Excel, PowerPoint)
• Culinary Arts Degree (Associate’s degree in Culinary Arts - AA, AS, or AOS)
• Five (5) years management experience
• ServSafe Certification or equivalent

Preferred:

• Bachelor’s degree in management, hospitality, or related field
• Five (5) years culinary management experience with a staff of 10 or more
• Experience with foodservice software applications (e.g., CBORD)

Job Summary:

The Executive Chef – Manager is responsible for managing culinary operations, training staff in menu and recipe development, ensuring quality and safety standards, and maintaining profitability within budget. Collaborates with leadership on strategic plans, supports employee development, and provides outstanding customer service.