Supervisor Chef, Dietary, FT, Varies

Baptist Health; Town of Florida (NY); On-site; USD 32,000 - 41,000; Full time

Job summary

Baptist Health is seeking a Supv Food Services/Chef to oversee daily hospital food production and service, ensuring high quality meals that meet regulatory standards.

The role requires leadership, adherence to health and safety standards, and collaboration with the Operations Manager/Director to drive quality and efficiency.

Qualifications

• High School Diploma or equivalent required.
• Associates Degree in Culinary Arts preferred.
• Food Safety Manager Certification required within 90 days.
• 3–5 years of progressive culinary/kitchen management experience.
• Healthcare/ catering experience preferred.

Responsibilities

• Direct daily operations of food production and service in the hospital.
• Ensure compliance with The Joint Commission, HACCP, AHCA, and applicable laws.
• Motivate and manage a team of 12+ staff members.
• Implement quality improvements and communicate them to the team.
• Establish operating standards with the Operations Manager/Director.

Skills

Staff supervision

Quality control

Communication

Education

High School Diploma

Associate Degree in Culinary Arts preferred

Tools

Food Safety 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.

Benefits

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.

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. Estimated pay range for this position is $23.21 - $30.17 / hour depending on experience.

Qualifications

Degrees:

• High School Diploma, Certificate, GED, training or experience required

Licenses & Certifications

• Food Safety Manager Certification.

Additional Qualifications

• Associates 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