Chef Manager II - Nutritional Services - Orlando - Full Time in Orlando, FL at Adventist Health System

Date Posted: 10/10/2018

Job Snapshot

Job Description



Chef Manager II - Nutritional Services - Orlando - Full Time 

Florida Hospital seeks to hire a Chef Manager II who will embrace our mission to extend the healing ministry of Christ.



Facility Profile:

Established in 1908, Florida Hospital is one of the largest not-for-profit healthcare systems in the country, caring for more than a million patients each year. The 2,286-bed acute-care medical facility, comprised of nine hospitals, has been recognized by U.S. News & World Report as one of the best hospitals in the country for the past 10 years. It serves as a community hospital for Greater Orlando and as a major tertiary referral hospital for Central Florida and much of the Southeast, the Caribbean and Latin America.



Department Profile:

The Nutritional Services Department employs approximately 750 teammates at 7 hospital campuses and 5 off-campus retail locations. The 4 areas of service provided are: 

  1. Patient Services ─ Each hospital campus has a Patient Services Area (PSA) whose teams function to feed patients. To that end, the various PSA teams obtain patient orders for food selections, assemble thousands of patient trays each day, deliver meal trays to patients, deliver nourishments to refrigerators on the patient units, and interact with patients to provide a warm and healing experience. 
  2. Retail Services ─ Each hospital campus and several non-campus locations have retail venues which serve food to visitors and Florida Hospital employees. The menu is planned and prepared by professional culinary chefs, cooks, and teammates who ensure that the food is attractive, nourishing, and tasty. The retail spaces also offer respite for our guests in inviting environments in accordance with CREATION Health principles. And the Florida Hospital Catering teams provide options from snacks to banquets to meet the culinary needs of every event. 
  3. Food Production Center (FPC) ─ The 30,000 sq. ft. FPC is located on the Orlando campus and employs more than 75 team members in production, purchasing, and CBORD/IS support. As a centralized food manufacturing facility, the FPC receives, stocks, prepares, and delivers extensive quantities of food and supplies to all campuses and retail locations for patient and retail needs. The FPC uses a state-of-the-art 'cook-chill' system designed to cook foods and chill them rapidly to ensure freshness and safety. The FPC also has a full-service bakery where everything from bread and rolls to individual desserts and decorated cakes are prepared by professional pastry chefs 
  4. Clinical ─ Registered Dietitians (RDs) collaborate with doctors and nurses to facilitate healing our in-patients through nutritional assessment and intervention. RDs make recommendations for interventions, provide tube feeding management, and diet instruction of the physician-ordered diet. They follow up with patients on tolerance of their diet, and serve as a resource to our teammates who work in the Patient Services Areas .



Work Hours/Shifts:

Generally working 8 Hour shifts varied between the hours of 5 am - 5 pm. Must be able to work weekends as needed. 



Job Summary:

The Chef Manager II is responsible for managing the culinary operations for 2 retail cafeterias, 9 physician lounges, and special functions/catering, with a food/supply budget of more than $5M annually. Leads and trains production staff in menu and recipe development/standardization, and production/service; manages inventory and purchasing. Ensures profitability and outstanding quality and service while maintaining safety/sanitation standards and budgetary goals through cost-effective resource allocation. Collaborates with the Management Team to establish expectations, plans and priorities. Promotes FH and NS policies and procedures and department goals and objectives. Assists with employee selection and development, and promotes team-based work performance. Actively participates in outstanding customer service and accepts responsibility in maintaining relationships that are equally respectful to all. Four week notification required prior to separation of work.



Knowledge, Skills, Education, & Experience Required:

  • Ability to read, write, and speak English; legible handwriting.
  • Ability to train and utilize culinary techniques.
  • Ability to create, test, scale, follow, read and write recipes.
  • Basic computer skills including Microsoft Office Suite.
  • Team and service oriented, with a supportive and positive attitude toward a diverse group of food service/hospital employees.
  • Creative, innovative, and receptive to change.
  • Mathematic capabilities commensurate with job responsibilities.
  • A desire to create and be a part of ‘world class’ food service.
  • Bilingual-English mandatory/Spanish preferred (Preferred)
  • Recipe development skills (Preferred)
  • Culinary Arts Degree (Associate’s degree in Culinary Arts-AA, AS, or AOS) (Required)
  • Five years management experience (Required)
  • Bachelors degree in management, hospitality, or related field (Preferred)
  • Five years culinary management experience with a staff of 10 more (Preferred)
  • Foodservice software applications experience (e.g., CBORD or similar) (Preferred)


Licensure, Certification, or Registration Required:

  • ServSafe Manager Certification (Preferred)


Job Responsibilities:

Demonstrates through behavior Florida Hospital’s Core Values of Integrity, Compassion, Balance, Excellence, Stewardship and Teamwork as outlined in the organization’s Performance Excellence Program

  • Communicates effectively with all staff; keeps staff informed of relevant issues; escalates relevant issues to management; promotes a positive team spirit by displaying a friendly, impartial and compassionate attitude.
  • Actively supports the “Healthy 100” program in creating new recipes that focus on healthy and vegetarian cuisines; trains and teaches staff to execute the recipes following standard guidelines. Routinely checks food for quality, taste, appearance and freshness; takes corrective action when needed.
  • Supports retail teams with concept development while identifying current culinary market trends.
  • Reviews menu offerings routinely and makes changes based on product availability, popularity of items, and profitability analysis. Communicates results and suggested changes to management.
  • Participates in, trains, and holds staff accountable for the standards and principles of quality, service, cleanliness, sanitation and safety; monitors food and equipment temperatures; performs daily inspections of work areas.
  • Reviews monthly statements/reports and takes appropriate action to enhance quality and profitability. Properly analyzes cost management issues with regards to menu, recipe development, and inventory.
  • Actively participates in strategic planning for department with the Management Team. Holds supervisors and staff accountable for timely completion of all goals and food production standards.
  • Interviews, hires, trains, develops and evaluates food service employees and supervisors. Completes evaluations and documentation in a timely manner.
  • Engages in professional growth and development; instills in the team the desire for learning.

If you want to be a part of a team that is dedicated to delivering the highest quality in patient care, we invite you to explore the Chef Manager II opportunity with Florida Hospital and apply online today.



Job Keywords:

Nutritional Services



Position Location:  Orlando
Job:  Nutrition / Food Service
Organization:  Florida Hospital
Primary Location:  US-FL-Orlando
Schedule:  Part-time
Shift:  Day
Job Level:  Staff / Associate
Education Level:  Associate's Degree
Travel:  No
Job Posting:  Oct 10, 2018, 8:06:47 AM

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