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Manager Food Services Operations/Executive Chef, Food Services - Women's Cancer Center
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
Philanthropy support
Career development opportunities
Job Description
Baptist Health stands as the largest not-for-profit healthcare organization within the South Florida region, renowned for its commitment to excellence in medical care and community service. With a vast network comprising 12 hospitals, over 28,000 employees, 4,500 physicians, and approximately 200 outpatient centers, urgent care facilities, and physician practices distributed across Miami-Dade, Monroe, Broward, and Palm Beach counties, Baptist Health has cemented itself as an essential pillar of healthcare in the area. The organization takes pride in its multifaceted specialties, including internationally acclaimed centers of excellence in cancer treatment, cardiovascular care, orthopedics and sports medicine, as well as neurosciences. Being... Show More
Job Requirements
- Bachelor's degree
- Minimum five years of management experience in high volume institutional food production operation
- Food Safety Manager Certification required within 90 days of job entry
- Proficient knowledge of AHCA, The Joint Commission, HACCP, and Infection Control standards
- Ability to manage production and inventory systems, menu planning, and staff development
Job Qualifications
- Bachelor's degree
- Food Safety Manager Certification
- Management experience in high volume institutional food production operation
- Proficient in AHCA, The Joint Commission, HACCP, and Infection Control standards
- Experience in management of production, inventory systems, menu, and staff development
- Food Safety Manager Certification required within 90 days of job entry
Job Duties
- Oversees departmental operation areas including clinical, patient services, procurement, and retail services
- Promotes a collaborative leadership style focused on excellence of care and quality of service
- Manages high volume institutional food production operations including production and inventory systems
- Develops and manages menu planning and staff development
- Ensures compliance with AHCA, The Joint Commission, HACCP, and Infection Control standards
- Coordinates with various teams to maintain efficient and effective service delivery
- Implements quality control measures and continuous improvement practices
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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