Baptist Health South Florida is the largest healthcare organization in the region, with 12 hospitals, more than 24,000 employees, 4,000 physicians and 100 outpatient centers, urgent care facilities and physician practices spanning across Miami-Dade, Monroe, Broward and Palm Beach counties. Baptist Health has internationally renowned centers of excellence in cancer, cardiovascular care, orthopedics and sports medicine, and neurosciences. A not-for-profit organization supported by philanthropy and committed to its faith-based charitable mission of medical excellence, Baptist Health has been recognized by Fortune as one of the 100 Best Companies to Work For in America and by Ethisphere as one of the World's Most Ethical Companies.
Everything we do at Baptist Health, we do to the best of our ability. That includes supporting our team with extensive training programs, millions of dollars in tuition assistance, comprehensive benefits and more. Working within our award-winning culture means getting the respect and support you need to do your best work ever. Find out why we're all in for helping you be your best.
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 $42905 - $55776 / year depending on experience
Associates required. 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