Supervisor Chef, Dietary, FT, Evening Shift - varies

baptisthlth; Boca Raton (FL); On-site; USD 32,000 - 41,000; Full time

Job summary

Baptist Health in Boca Raton is seeking a Supv Food Services/Chef to direct daily operations of hospital food production and service, ensuring high-quality, cost-effective meals across the campus in alignment with The Joint Commission, HACCP standards and AHCA requirements.

The role requires 5 years of progressive culinary/kitchen management, supervision of 12+ staff, and a Food Safety Manager Certification (within 90 days).

Qualifications

• Five years of progressive culinary/kitchen management experience.
• Bachelor degree preferred.
• Food Safety Manager Certification required within 90 days of job entry.
• Basic knowledge of dietetics required.
• Experience in hospital/healthcare catering.

Responsibilities

• Direct daily operations of food production and service across the hospital.
• Implement quality improvements and communicate to the team.
• Ensure compliance with The Joint Commission (TJC), HACCP standards, AHCA and applicable regulations.
• Lead and motivate a 12+ person Food Service team.

Skills

Staff supervision

Kitchen management

Quality control

Food safety knowledge

Leadership

Education

Highschool, Cert, GED, Training/Experience

Tools

Food Safety Manager Certification

Job description

Baptist Health is the region's largest not-for-profit healthcare organization, with 12 hospitals, over 29,000 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 26 years, we've been named one of Fortune's 100 Best Companies to Work For, and in the 2025-2026 U.S. News & World Report Best Hospital Rankings, Baptist Health was the most awarded healthcare system in South Florida, earning 63 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.

At Baptist Health, we're committed to supporting our employees at every stage of their journey, both personally and professionally. Our approach is rooted in a "grow our own" philosophy, designed to help our team members build meaningful, long-term careers with us, supported by benefits that make a real difference, including:

• Career growth and development opportunities, with clear pathways and ongoing support
• Comprehensive health and wellness resources that go beyond traditional benefits
• A wellness program that can help employees eliminate their medical plan deductible, reducing out-of-pocket healthcare costs
• Tuition reimbursement to support continued learning and advancement
• And so much more

Together, these benefits and others reflect our commitment to caring for our people, so they can build fulfilling careers with us while making a meaningful impact every day.

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. Estimated salary range for this position is $23.21- $29.47/hr depending on experience.

Degrees:

• Highschool, Cert, GED, Training/Experience

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