Manager, Executive Chef
Dormont Manufacturing Co
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Benefits offered by this job
Job summary
AdventHealth in Florida seeks a seasoned culinary leader to design recipes and menus that meet nutritional and operational goals while overseeing kitchen operations across patient services, café and catering.
The role requires strong budgeting, staff development, and a focus on quality, safety and guest satisfaction within a high-volume healthcare foodservice environment.
Qualifications
- Bachelor’s degree preferred.
- Experience in budgeting and purchasing analysis is preferred.
- Proven ability to manage high-volume food service operations.
Responsibilities
- Develop and implement standardized recipes and menus aligned with guidelines and goals.
- Train culinary staff in food prep, sanitation, and service excellence.
- Manage inventory, purchasing and cost control to meet budget targets.
- Ensure HACCP and regulatory compliance through audits and corrective actions.
- Oversee culinary operations for patient services, café, lounge and catering.
- Perform additional duties as assigned.
Skills
Education
Tools
Job description
Joining AdventHealth is about being part of something bigger. It’s about belonging to a community that believes in the wholeness of each person, and serves to uplift others in body, mind and spirit. AdventHealth is a place where you can thrive professionally, and grow spiritually, by Extending the Healing Ministry of Christ. Where you will be valued for who you are and the unique experiences you bring to our purpose-minded team. All while understanding that together we are even better.
- Benefits from Day One: Medical, Dental, Vision Insurance, Life Insurance, Disability Insurance
- Paid Time Off from Day One
- 403-B Retirement Plan
- 4 Weeks 100% Paid Parental Leave
- Career Development
- Whole Person Well-being Resources
- Mental Health Resources and Support
- Pet Benefits
Full time
Day (United States of America)
1055 SAXON BLVD
ORANGE CITY
Florida
32763
- Develop and implement standardized recipes and menus that align with nutritional guidelines, customer preferences, and operational goals.
- Train and mentor culinary staff in food preparation techniques, sanitation practices, and service excellence to foster a high-performing, engaged team.
- Manage inventory, purchasing, and cost control processes to maintain budget compliance and minimize waste.
- Ensure regulatory compliance with HACCP, Joint Commission, and state/local health standards through routine audits, documentation, and corrective actions.
- Oversee all culinary operations for patient services, café, physician lounge, and catering, ensuring food quality, presentation, and safety standards are consistently met.
- Performs other duties as assigned.
- Computer knowledge and skill including the ability to use MS Office spreadsheet applications and word processing programs. [Required]
- Experience in purchasing and analyzing department budgets. [Required]
- Working knowledge of complex, multi-faceted, high volume food service operation. [Required]
- Experience in a customer service environment with demonstrated excellent customer skills. [Required]
- Ability to concurrently manage multiple operations and maintain composure under pressure. [Required]
- Ability to organize, lead, motivate and direct culturally diverse work teams and function in a management role; must demonstrate effective communication and teamwork skills. [Required]
- Ability to instruct in all phases of culinary activity and lead change processes. [Required]
- Proven ability in menu planning and recipe development. [Required]
- Must have strong marketing and promotion skills. [Required]
- Computer proficiency required in addition to excellent interpersonal skills. [Required]
- Ability to read, write and speak English in order to effectively communicate and interact with internal and external customers and the media. [Required]
- Basic arithmetic skills. [Required]
- Knowledge of patient nutrition and ability to address age-appropriate considerations and safety needs of patient populations. [Required]
- Ability to utilize culinary techniques and teach others these techniques. [Required]
- Creative, innovative, and receptive to change. [Required]
- Excellent communication skills, both verbal and written. [Required]
- Knowledge of hospital/corporate systems and patient satisfaction surveys. [Preferred]
- Bi-Lingual (English/Spanish) preferred. [Preferred]
- Working knowledge of CBORD foodservice software systems. [Preferred]
- Bachelor’s [Preferred]
N/A
- 3+ experience in customer service and executive chef or food service management [Preferred]
- 5+ years in purchasing/analyzing department budgets [Preferred]
N/A
- ServeSafe Certification (SERV) [Required]
- Certified Food Safety Manager (CFSM) [Preferred]
Physical Requirements - https://tinyurl.com/mte9kpcf
$49,718.59 - $92,468.74
Certain positions are subject to Florida Level 2 background screening, including fingerprinting, as required by state law.
Applicants may review general information about Florida’s background screening requirements at the Florida Care Provider Background Screening Clearinghouse: https://info.flclearinghouse.com/
This facility is an equal opportunity employer and complies with federal, state and local anti-discrimination laws, regulations and ordinances.
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