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Manager Food Services Operations/Executive Chef, Food Services - Women's Cancer Center, FT, Varies
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $76,322.21 - $99,218.87
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee wellness programs
Professional development opportunities
Disability insurance
Job Description
Baptist Health is recognized as the largest not-for-profit healthcare organization in the region, serving South Florida with an extensive network of 12 hospitals, over 28,000 employees, and more than 4,500 physicians. In addition to its hospitals, the organization operates 200 outpatient centers, urgent care facilities, and physician practices across Miami-Dade, Monroe, Broward, and Palm Beach counties. Known for its faith-based mission and commitment to medical excellence, Baptist Health has earned national recognition for its outstanding healthcare services, including internationally renowned centers of excellence in cancer care, cardiovascular health, orthopedics and sports medicine, and neurosciences. Supported by philanthropy and a purpose-driven... Show More
Job Requirements
- Bachelor's degree
- Food Safety Manager Certification required within 90 days of job entry
- Minimum 5 years of management experience in high volume institutional food production
- Proficiency in AHCA, The Joint Commission, HACCP, and Infection Control standards
- Ability to manage food production, inventory, menu, and staff development
- Strong organizational and leadership skills
- Commitment to quality and safety standards
Job Qualifications
- Bachelor's degree
- Food Safety Manager Certification
- Management experience in high volume institutional food production
- Knowledge of AHCA, The Joint Commission, HACCP, and Infection Control standards
- Experience with menu development and staff management
- Strong leadership and communication skills
- Ability to collaborate effectively in a healthcare environment
Job Duties
- Oversee departmental operation areas including clinical, patient services, procurement, and retail services
- Manage high volume institutional food production and inventory systems
- Develop and implement menus in compliance with health and safety standards
- Ensure staff development and training programs are executed effectively
- Maintain compliance with AHCA, The Joint Commission, HACCP, and Infection Control standards
- Collaborate with clinical teams to promote excellence in care and quality of service
- Monitor budget and supply procurement to optimize departmental operations
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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