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Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $31.15 - $42.04
Work Schedule
Day Shifts
Benefits
Loan forgiveness
Pet insurance
403(b)
Employee assistance program
Disability insurance
Paid Time Off
Job Description
Lee Health is a highly respected integrated health system located in Fort Myers, Florida, dedicated to providing exceptional healthcare services to the Southwest Florida community. With a commitment to compassionate, patient-centered care, Lee Health stands as a beacon of excellence in healthcare delivery. The organization encompasses various facilities including hospitals, outpatient centers, and specialized care programs, making it a comprehensive healthcare provider serving a diverse population. Lee Health prides itself on fostering a collaborative environment where employees are encouraged to contribute ideas that improve patient outcomes and overall community health. Employees of Lee Health are valued for their dedication and... Show More
Job Requirements
- Associate degree in culinary arts from an American Culinary Federation (ACF) accredited program or current certification as an ACF Certified Executive Chef required
- Bachelor’s degree in Culinary Management, Hospitality, or a related field, or an equivalent combination of education and progressive leadership experience in large-scale foodservice operations preferred
- Minimum five years of progressive leadership experience in high-volume, multi-area, or multi-site food service operation
- Healthcare or institutional food service experience strongly preferred
- Experience in employee training, performance management, and team building required
- Formal culinary training required
- SERV Safe Food Protection Manager certification required within 6 months of hire
- Competency in production scheduling, recipe standardization, and food safety systems
- Must demonstrate ability to lead multi-functional culinary teams
- Requires 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 to performance expectations
- Must be able to stand and walk for prolonged periods and perform physical duties typical of a commercial kitchen environment
- Bilingual skills are a plus due to workforce diversity
- Talking, hearing, and visual acuity are essential
Job Qualifications
- Associate degree in Culinary Arts from an American Culinary Federation (ACF) accredited program or current certification as an ACF Certified Executive Chef
- Bachelor’s degree in Culinary Management, Hospitality, or a related field preferred
- Minimum five years of progressive leadership experience in high-volume, multi-area, or multi-site food service operation
- Formal culinary training
- Experience in employee training, performance management, and team building
- Experience with food service software systems such as Computrition, Excel, and Outlook
- Excellence in verbal and written communication
- Ability to coach, train, and hold employees accountable to performance expectations
Job Duties
- Oversee all culinary operations of the central production kitchen including hot production, cold prep, bakery, preproduction, and on-demand kitchens
- Design and implement efficient systems that elevate quality, safety, and consistency across production areas
- Lead recipe standardization, menu execution, and regulatory compliance ensuring excellence in every dish served
- Collaborate closely with the culinary director to align master schedules, workflows, and labor resources
- Drive continuous improvement and culinary innovation fostering a culture where creativity and excellence thrive
- Coach, mentor, and develop culinary staff and supervisors building a positive, inclusive, and growth-oriented work environment
- Promote teamwork and accountability ensuring high performance and exceptional service outcomes
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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