Hospital Executive Chef - Patient Nutrition Leader

Lake Butler Hospital; Doctor Phillips (FL); On-site; USD 70,000 - 100,000; Full time

Job summary

Lake Butler Hospital in Florida seeks an experienced Executive Chef to lead our hospital kitchen operations, ensuring nutritious, patient-centered meals and safe food handling.

You will manage menu planning, staff scheduling, budgeting, and compliance with healthcare foodservice standards while collaborating with dietitians and clinical teams to meet patient needs.

Qualifications

• Proven leadership as Executive Chef in a healthcare or institutional setting.
• Culinary degree or equivalent certification preferred.
• Strong knowledge of nutrition, dietary restrictions, and food safety regulations.

Responsibilities

• Oversee all aspects of food preparation, menu planning, and kitchen operations to ensure health and safety standards.
• Develop nutritious, appealing menus tailored to patient and staff dietary needs.
• Manage kitchen staff including hiring, training, scheduling, and performance evaluations.

Skills

Executive Chef

Healthcare kitchen leadership

Nutrition knowledge

Food safety

Menu planning

Staff management

Education

Culinary degree

Certified Dietary Manager

Associate degree in culinary arts

Job description

Description

Executive Chef – Critical Access Hospital

Description

Executive Chef – Critical Access Hospital

We are seeking a dedicated and experienced Executive Chef to lead the culinary operations at our Critical Access Hospital. This vital role ensures the delivery of nutritious, high-quality meals to patients, staff, and visitors daily, supporting the health and well-being of our community. The ideal candidate will bring culinary expertise, leadership skills, and a commitment to exceptional service in a healthcare setting.

Key Responsibilities

• Oversee all aspects of food preparation, menu planning, and kitchen operations to ensure compliance with health and safety standards
• Develop and implement nutritious, appealing menus tailored to the dietary needs of patients and staff
• Manage kitchen staff, including hiring, training, scheduling, and performance evaluations
• Maintain inventory control, order supplies, and manage food costs effectively
• Ensure sanitation, cleanliness, and safety protocols are consistently followed
• Collaborate with healthcare professionals and dietitians to meet specific dietary requirements
• Monitor quality standards and continuously seek opportunities for menu innovation and improvement
• Maintain accurate documentation related to food safety, inventory, and compliance
  
  

Skills And Qualifications

• Proven experience as an Executive Chef or similar leadership role in a healthcare or institutional setting
• Culinary degree or equivalent certification preferred
• Strong knowledge of nutrition, dietary restrictions, and food safety regulations
• Excellent leadership, communication, and organizational skills
• Ability to manage multiple priorities in a fast-paced environment
• Knowledge of inventory management and cost control
• Commitment to providing high-quality, patient-centered service
• Flexibility to adapt menus and operations based on patient needs and hospital policies
  
  

Our hospital fosters a collaborative, compassionate environment dedicated to serving our community. We offer opportunities for professional growth, a supportive team, and a chance to make a meaningful impact through your culinary expertise.

Requirements

Education: High School Diploma is required. Certified Dietary Manager Certification is required, ability to achieve in the first six months of employment. Associate degree in culinary arts is preferred.

Experience: 5-7 years’ experience as an Executive Chef and Dietary Manager. Prior supervisory experience is required. Prior Chef/Dietary Manager experience in Hospital setting is preferred.

Skills: Excellent written and verbal communication and interpersonal skills.

Knowledge: Knowledge of food service operations. Knowledge of standards and procedures for safe food preparation and safe food storage.

Abilities: Able to organize staff work schedules and carry out inventory management. Able to operate cash register.

OSHA Categories: Category III - Normal routine involves no exposure to blood, body fluid or tissue, and as part of their employment, incumbents are not called upon to perform or assist in emergency care or first aid.

Physical Requirements

Heavy Work - Exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force frequently, and/or up to 20 pounds of force constantly to move objects and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

• Use hands/fingers to handle or feel (Operate, Activate, Use, Prepare, Inspect, Place, Detect, Position)
• See (Detect, Determine, Perceive, Identify, Recognize, Judge, Observe, Inspect, Estimate, Assess)
• Talk/hear (Communicate, Detect, Converse with, Discern, Convey, Express oneself, Exchange information)
• Climb (stairs/ladders) or balance (Ascend/Descend, Work atop, Traverse)
• Stoop, kneel, crouch, or crawl (Position self (to), Move)
• Walk (Move, Traverse)
• Stand or Sit (Stationary Position)
• Pushing or Pulling
• Repetitive Motion
• Reaching
• Taste/Smell (Detect, Distinguish, Determine)
• Exposure to Fumes
• Exposure to Dust
• Exposure to Extreme Temperatures
• Wet and/or Humid
• Noise
• Vibration
• Mists or Gases
• Mechanical Hazards
• Chemical Hazards
• Electrical Hazards
• Explosives Hazards
• Burn Hazards