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LB
Lake Butler Hospital
Dietary - Executive Chef
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Based on Florida data
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What they do
An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
$80,847 / year median in Florida
-2% projected decline
Job Description
Description Executive Chef
- Critical Access Hospital We are seeking a dedicated and experienced Executive Chef to lead the culinary operations at our Critical Access Hospital.
Key Responsibilities:
- Oversee all aspects of food preparation, menu planning, and kitchen operations to ensure compliance with health and safety standards
- Develop and implement nutritious, appealing menus tailored to the dietary needs of patients and staff
- Manage kitchen staff, including hiring, training, scheduling, and performance evaluations
- Maintain inventory control, order supplies, and manage food costs effectively
- Ensure sanitation, cleanliness, and safety protocols are consistently followed
- Collaborate with healthcare professionals and dietitians to meet specific dietary requirements
- Monitor quality standards and continuously seek opportunities for menu innovation and improvement
- Maintain accurate documentation related to food safety, inventory, and compliance
Skills and Qualifications:
- Proven experience as an Executive Chef or similar leadership role in a healthcare or institutional setting
- Culinary degree or equivalent certification preferred
- Strong knowledge of nutrition, dietary restrictions, and food safety regulations
- Excellent leadership, communication, and organizational skills
- Ability to manage multiple priorities in a fast-paced environment
- Knowledge of inventory management and cost control
- Commitment to providing high-quality, patient-centered service
- Flexibility to adapt menus and operations based on patient needs and hospital policies Our hospital fosters a collaborative, compassionate environment dedicated to serving our community.
Requirements Education:
High School Diploma is required. Certified Dietary Manager Certification is required, ability to achieve in the first six months of employment. Associate degree in culinary arts is preferred.Experience:
5-7 years' experience as an Executive Chef and Dietary Manager. Prior supervisory experience is required. Prior Chef/Dietary Manager experience in Hospital setting is preferred.Skills:
Excellent written and verbal communication and interpersonal skills.Knowledge:
Knowledge of food service operations. Knowledge of standards and procedures for safe food preparation and safe food storage.Abilities:
Able to organize staff work schedules and carry out inventory management. Able to operate cash register.OSHA Categories:
Category III- Normal routine involves no exposure to blood, body fluid or tissue, and as part of their employment, incumbents are not called upon to perform or assist in emergency care or first aid. Physical Requirements Heavy Work
- Exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force frequently, and/or up to 20 pounds of force constantly to move objects and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects.