Supervisor Chef-Sous Chef, Dietary, FT,VARIES

baptisthlth; Miami (FL); On-site; USD 70,000 - 95,000; Full time

Job summary

Baptist Health South Florida seeks a Supervisor Food Services/Chef to direct daily operations of hospital-wide food production and service, ensuring safety, quality and cost efficiency.

The role requires strong leadership to motivate a large team, adherence to TJC, HACCP, AHCA and laws, and the ability to implement quality improvements and communicate them to staff. AA degree and 5+ years in healthcare/kitchen management are expected.

Qualifications

• Associate degree preferred in food service or related field.
• Food Safety Manager Certification required within 90 days of entry.
• Basic knowledge of dietetics.
• Supervision of 12+ staff members.
• 3–5 years of progressive culinary/kitchen management experience in quality food production.
• Healthcare hospital catering experience.
• Minimum 5 years of experience in role.

Responsibilities

• Direct daily operations of food production and service throughout the hospital.
• Ensure compliance with The Joint Commission (TJC), HACCP, AHCA and applicable laws.
• Model Baptist Health South Florida values; motivate and lead a large team.
• Establish operating standards with the Operations Manager/Director.
• Implement quality improvements and communicate them to the team.

Skills

Staff supervision

Food safety

Dietetics knowledge

Culinary/kitchen management

Healthcare experience

Food production

Leadership

Education

AA/Associates degree preferred

Job 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.

• Degree:AA Associates 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