Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $31.00 - $42.00
Work Schedule
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee wellness programs
Professional development opportunities
Job Description
Lee Health is a respected healthcare organization based in Fort Myers, Florida, committed to providing exceptional medical care and support services to the community. The organization operates from multiple locations with a focus on integrating comprehensive health services with high standards of patient care and operational excellence. Within the organization, the Culinary Solutions department plays a vital role in delivering quality food services that meet the dietary and nutritional needs of patients, staff, and visitors across all facilities. Known for its dedication to innovation, safety, and service, Lee Health continuously strives to uphold a culture of inclusivity, teamwork, and professional... Show More
Job Requirements
- Associate degree in Culinary Arts from an ACF accredited program or current certification as an ACF Certified Executive Chef required
- minimum five years of progressive leadership experience in high-volume, multi-area or multi-site food service operation
- healthcare or institutional food service experience preferred
- experience in employee training, performance management, and team building required
- SERV Safe Food Protection Manager certification required within 6 months of hire
- competency in production scheduling, recipe standardization, and food safety systems
- ability to lead multi-functional culinary teams
- excellent verbal and written communication skills
- experience using food service software systems and tools such as Computrition, Excel, Outlook
- ability to coach, train, and hold employees accountable
- ability to stand and walk for prolonged periods and perform physical duties typical of a commercial kitchen environment
- bilingual skills a plus
Job Qualifications
- Associate degree in Culinary Arts from an ACF accredited program or current certification as an ACF Certified Executive Chef
- bachelor’s degree in Culinary Management, Hospitality, or related field preferred
- minimum five years of progressive leadership experience in high-volume, multi-area or multi-site food service operations
- healthcare or institutional food service experience preferred
- experience in employee training, performance management, and team building
- SERV Safe Food Protection Manager certification required within 6 months of hire
- proficiency with food service software systems such as Computrition, Excel, and Outlook
- excellent verbal and written communication skills
Job Duties
- Provide overall culinary leadership for the Central Production Kitchen
- oversee hot production, cold prep, bakery, preproduction, and on-demand kitchen operations
- develop and implement systems to ensure high-quality food production
- ensure operational efficiency and regulatory compliance
- collaborate with Culinary Director to align labor resources and master schedules
- lead recipe standardization and menu execution
- ensure team compliance with food safety and sanitation standards
- promote continuous improvement, culinary innovation, and employee engagement through training
- mentor culinary staff and supervisors
- manage resource use and achieve culinary performance targets
- partner with peers and support services to resolve operational issues and improve service outcomes
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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