Executive Chef Manager chez AdventHealth

All the benefits and perks you need for you and your family: 

• Benefits from Day One
• Paid Days Off from Day One
• Student Loan Repayment Program
• Career Development
• Whole Person Wellbeing Resources
• Mental Health Resources and Support
• Pet Insurance*
• Debt-free Education* (Certifications and Degrees without out-of-pocket tuition expense)

Our promise to you:

Joining AdventHealth is about being part of something bigger. It’s about belonging to a community that believes in the wholeness of each person, and serves to uplift others in body, mind and spirit. AdventHealth is a place where you can thrive professionally, and grow spiritually, by Extending the Healing Ministry of Christ. Where you will be valued for who you are and the unique experiences you bring to our purpose-minded team. All while understanding that together we are even better.

Schedule: Full-Time

Shift: Days

The community you’ll be caring for: 

• Located on a lush tropical campus, our flagship hospital, 1,368-bed AdventHealth Orlando

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• Serves as the major tertiary facility for much of the Southeast, the Caribbean and South America

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• AdventHealth Orlando houses one of the largest Emergency Departments and largest cardiac catheterization labs in the country

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• We are already one of the busiest hospitals in the nation, providing service excellence to more than 32,000 inpatients and 125,000 outpatients each year

Your role   

Demonstrates, through behavior, AdventHealth Orlando’s service standards.

Culinary

• Reviews menu offerings routinely and makes changes based on product availability, popularity of items, and profitability analysis. 
• Communicates menu offering changing results and suggests changes to management.

• Communicates effectively with all staff, keeping team informed of relevant issues.
• Remains visible in the work areas and available to support operations. 

• 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.

• Interviews, hires, trains, develops and evaluates food service employees and supervisors.
• Holds supervisors and staff accountable for timely completion of all goals and food production standards.

• Actively participates in strategic planning for department with the leadership team. 
• Holds staff accountable for executing plans and projects and achieving goals within budget and on time.

• Reviews monthly statements and reports and takes appropriate action to enhance quality and profitability. 
• Properly analyzes cost management issues with regards to menu, recipe development, and inventory.

WhatYou Will Need:

TheExecutive Chef – Manager is responsible for managing the culinary operationsfor service lines, physician lounges, and an annual food/supply budget.  Manages and trains the production staff inmenu and recipe development and standardization, as well as productionservices, inventory, and purchasing. Ensures outstanding quality and service while maintaining safety andsanitation standards.  Also ensuresprofitability and budgetary goals through cost-effective resourceallocation.  Collaborates with theleadership team to establish expectations, strategic plans, andpriorities.  Aligns organizational anddepartmental goals and objectives. Assists with employee selection and professional development. Activelyparticipates in outstanding customer service and accepts responsibility inmaintaining relationships that are equally respectful to all.