Executive Chef | Coral Gables Hospital

LEMONTREE HEALTHCARE SERVICES LLC • Coral Gables, FL

2d

About The Position

Reports to the Director of Food and Nutrition services at Coral Gables Hospital. Provides leadership and support to the Food and Nutrition Department through overall planning and direction with collaboration with the Director of Foods & Nutrition. The Executive Chef of Food and Nutrition ensures a high level of customer service and patient satisfaction, excellent work culture and cost-effective management of all aspects of the service. Responsible for all activities related to food production, service for patients, employees and visitors, catering, and procurement of Food and Nutrition supplies. Provides oversight to the monitoring and evaluation of quality kitchen operation, and regulatory performance improvement processes for area of responsibility. Works collaboratively with peers to enhance, integrate and standardize culinary skills and food safety operations.

Requirements

• BS degree in Culinary Arts, Food Services Technology/Management, Hospitality, Nutrition and Dietetics or equivalent experience.
• Minimum of 5 years of progressively responsible experience in culinary/kitchen management including 2 years of management experience.
• Certification Requirements: ServSafe Manager

Nice To Haves

• Hospital experience is strongly preferred.

Responsibilities

• Develop and manages strategic goals and objectives for Lemontree Healthcare for the Foods & Nutrition Department and plans to achieve those goals.
• Ensures compliance with standards established by accrediting organizations including but limited to Department of Health, CMS, DNV, Joint Commission Standards, the Academy of Nutrition and Dietetics Standards of Professional Practice, HACCP guidelines as well as federal, state, and professional regulations.
• Provides oversight for budget development and management for department.
• Plans and implements processes to improve efficiencies and enhance revenue generation for provision of food and culinary services.
• Oversees departmental personnel by implementation of providing training to team members, operational guidance, and ongoing development opportunities.
• Responsible for training and succession planning of food and culinary professionals for cooks and kitchen staff.
• Provides collaborative leadership to the development, implementation, and modification of standardized menus and recipes.
• Supports development and maintenance of electronic food service systems.
• Supports sustainability initiatives through composting, selection of paper goods, and use of local vendors/suppliers as appropriate.

Benefits

• Dental insurance
• Vision insurance
• Health Insurance
• 401k
• Paid time-off
• Paid holidays
• Referral program

What This Job Offers

• Job Type: Full-time
• Career Level: Executive