Hospital Sous Chef - Patient Dining & Catering Lead

HCA Florida Orange Park Hospital; Orange Park (FL); Vor Ort; USD 52.000 - 70.000; Vollzeit

Benefits dieser Stelle

Health benefits

401(k) with match

Tuition assistance and education支持

Zusammenfassung

HCA Florida Orange Park Hospital is seeking a Sous Chef to oversee daily food production for patient services, dining rooms, cafeteria, and catering. You will supervise staff, assist in hiring and development, and help with menu planning and large events.

Strong focus on HACCP standards, quality, sanitation, and patient service is essential. Requirements include an Associate degree in Culinary Arts or related field, 3–5 years of culinary leadership in high-volume settings, and a Food Service

Qualifikationen

• Associates Degree in Culinary Arts or technical degree preferred.
• 3–5 years leadership in a high-volume hospitality or healthcare setting.
• Knowledge of food, catering trends, sanitation, production and presentation.
• Food Service Manager’s Certification within 90 days of hire.

Aufgaben

• Oversee daily food production for Patient Food Service, Physicians Dining Room, Cafeteria and Catering.
• Supervise staff, assist in hiring, coaching and development; document staff records.
• Assist with menu development and coordination of large catered events.
• Promote exceptional patient service and positive interactions.
• Monitor attendance and overtime using KRONOS per facility procedures.

Kenntnisse

Culinary leadership

Food safety

Staff supervision

Ausbildung

Associate degree in Culinary Arts or related field

Tools

Kronos

Jobbeschreibung

HCA Florida Orange Park Hospital is seeking a Sous Chef to oversee daily food production for patient services, dining rooms, cafeteria, and catering. You will supervise staff, assist in hiring and development, and help with menu planning and large events.

Strong focus on HACCP standards, quality, sanitation, and patient service is essential. Requirements include an Associate degree in Culinary Arts or related field, 3–5 years of culinary leadership in high-volume settings, and a Food Service