Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $61,006.00 - $104,499.00
Work Schedule
Standard Hours
Benefits
competitive pay
Comprehensive benefits package
generous earned time off
employee Wellbeing Program
403B Retirement Plan with company match
Tuition Assistance
Professional growth opportunities and leadership training
Job Description
Southcoast Health is a distinguished not-for-profit, charitable health system dedicated to providing exceptional healthcare services throughout Southeastern Massachusetts and Rhode Island. With multiple hospitals, clinics, and facilities embedded in local communities, Southcoast Health emphasizes inclusivity, ethics, and a genuine commitment to the well-being of its patients, employees, and broader community. Recognized as the 'Best Place to Work' for seven consecutive years, this organization fosters a supportive culture that celebrates diversity and promotes professional growth for its caregivers and staff. Southcoast Health’s reputation is built on delivering world-class, comprehensive healthcare close to home, where skilled professionals can truly make a difference... Show More
Job Requirements
- Bachelor's degree in related area or certified culinary arts diploma
- Minimum of 8 years culinary experience with 3 years at Chef level
- ServSafe certificate required
- Massachusetts allergen training certificate required
- Must be fully vaccinated against seasonal influenza and COVID-19 or have an approved exemption
- Ability to work at assigned Southcoast Health facility
- Compliance with all regulatory healthcare food service standards
- Reliable attendance and punctuality
Job Qualifications
- Bachelor's degree in related area or certified culinary arts diploma from accredited culinary school
- Minimum of 8 years culinary experience with at least 3 years at Chef level
- Significant relevant experience may substitute for education requirement
- ServSafe certificate
- Massachusetts allergen training certificate
- Proven leadership skills in culinary operations
- Strong knowledge of food safety regulations and standards
- Ability to manage and motivate culinary teams
- Effective communication and organizational skills
Job Duties
- Provide day-to-day leadership of the culinary program at assigned facility
- Oversee culinary and procurement operations ensuring regulatory compliance
- Assure safe and quality food handling, preparation, and service for all customer groups
- Collaborate with Director of Food Service and System Executive Chef on menu development and program improvements
- Manage culinary staff schedules, training, and performance evaluations
- Implement and monitor food safety policies including ServSafe standards and allergen management
- Coordinate with hospital departments to meet dietary and nutritional needs of patients and staff
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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