Supervisor Chef, Dietary, FT, varies

Baptist Health Boca Raton Regional Hospital; Boca Raton (FL); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading healthcare organization in Boca Raton is seeking a Supv Food Services/Chef to manage food production and service operations. The ideal candidate will possess a strong leadership background, with responsibilities including maintaining high-quality meals, implementing safety standards, and fostering team engagement. Candidates should have an Associate’s degree and prior experience in culinary management, preferably in a healthcare setting. This role is crucial for enhancing the well-being of patients through quality meal service.

Qualifications

• Food Safety Manager Certification required within 90 days of job entry.
• Basic knowledge of dietetics required.
• Supervision of 12 or more staff members.
• Three to five years of culinary/kitchen management experience preferred.
• Experience in a hospital or healthcare catering environment.

Responsibilities

• Direct daily operations of food production and service.
• Ensure compliance with HACCP and TJC standards.
• Implement quality improvements and communicate them to the team.

Skills

Leadership

Team motivation

Food production management

Quality improvement implementation

Education

Associates degree

Bachelor degree in Culinary Arts preferred

Job description

Overview

Baptist Health is the region’s largest not-for-profit healthcare organization, with 12 hospitals, over 28,000 employees, 4,500 physicians and 200 outpatient centers, urgent care facilities and physician practices across Miami-Dade, Monroe, Broward and Palm Beach counties. With internationally renowned centers of excellence in cancer, cardiovascular care, orthopedics and sports medicine, and neurosciences, Baptist Health is supported by philanthropy and driven by its faith-based mission of medical excellence. For 25 years, we’ve been named one of Fortune’s 100 Best Companies to Work For, and in the 2024-2025 U.S. News & World Report Best Hospital Rankings, Baptist Health was the most awarded healthcare system in South Florida, earning 45 high‑performing honors.

What truly sets us apart is our people. At Baptist Health, we create personal connections with our colleagues that go beyond the workplace, and we form meaningful relationships with patients and their families that extend beyond delivering care. Many of us have walked in our patients’ shoes ourselves and that shared experience fuels our commitment to compassion and quality. Our culture is rooted in purpose, and every team member plays a part in making a positive impact – because when it comes to caring for people, we’re all in.

Description

The Supv Food Services/Chef is responsible for embracing Baptist Health‘s mission of improving the health and well‑being of individuals in the communities we serve by providing high‑quality, well‑balanced, cost‑effective meals. Successful candidates must be able to direct daily operations of food production and service throughout the hospital in accordance with The Joint Commission (TJC), HACCP standards, Agency for Health Care Administration (AHCA), and local, state, and federal laws. This position requires a leader that role models the values and culture of BHSF, where our focus is on quality/safety, service, knowledge, and diversity. He/she will demonstrate eagerness and enthusiasm to motivate and maintain an engaged team, and must have the ability to establish operating standards with the assistance of the Operation‘s Manager/Director. Implement quality improvements, and communicate them to the team.

Qualifications

Degrees:

• Associates.

Licenses & Certifications:

• Food Safety Manager Certification.

Additional Qualifications

• Bachelor degree in Culinary Arts preferred.
• Food Safety Manager Certification required within 90 days of job entry.
• Basic knowledge of dietetics required.
• Previous supervision of 12 or more staff members.
• Three (3) to five (5) years of progressive culinary/kitchen management experience in quality food production preferred.
• Hospital/healthcare and catering experience.

Minimum Required Experience: 5 Years

EOE, including disability/vets