Position: CHEF MANAGER
About: This position is responsible for the development, implementation, and management of core culinary systems, central production, food procurement systems, and training programs for the CHS Villa East Facility. The role involves coordinating the development, deployment, and management of the core food formulary, menus to support patient and retail service programs, and procurement systems to ensure optimal operating standards and quality culinary systems are developed. The job requires collaboration with the System Director, Food & Nutrition, and System Clinician to drive positive results and achieve all targets, including effective cost reduction plans and implementation processes that support System goals and objectives. The incumbent also focuses on cultivating service/product quality and superior customer satisfaction while keeping the System Director, Food & Nutrition informed of any issues impacting program efficiencies and effectiveness.
Requirements: Education: Bachelor’s Degree in Hospitality Management or a Degree in Culinary Arts (2-4 year program); Experience: A minimum of three years of experience in a corporate or large multi-site leadership position (healthcare preferred); A minimum of five years of experience in purchasing and contract negotiation; Skills: Comprehensive knowledge of Food & Nutrition/Hospitality management principles and practices; Excellent leadership, analytical, organizational, planning, delegation, coaching, and interpersonal skills; Exceptional communication skills which include written and verbal; Proficiency with Microsoft Office; License/Certification: Current ServSafe® Food Service Sanitation Manager Certification; Current State of Florida Food Service Sanitation Manager Certificate within three months of the start date into the position; Certified Executive Chef certification (CEC) from the American Culinary Federation, preferred
Benefits: health insurance, dental insurance, paid time off
