All the benefits and perks you need for you and your family: 

-          Benefits from Day One

-          Paid Days Off from Day One

-          Student Loan Repayment Program

-          Career Development

-          Whole Person Wellbeing Resources

-          Mental Health Resources and Support

Our promise to you:

Joining AdventHealth is about being part of something bigger. It’s about belonging to a community that believes in the wholeness of each person, and serves to uplift others in body, mind and spirit. AdventHealth is a place where you can thrive professionally, and grow spiritually, by Extending the Healing Ministry of Christ. Where you will be valued for who you are and the unique experiences you bring to our purpose-minded team. All while understanding that together we are even better.

Schedule: Days

Shift:  Full-Time, varied shifts

Location: 601 EAST ROLLINS STREET, Orlando, 32803

The community you’ll be caring for:

• Located on a lush tropical campus, our flagship hospital, 1,368-bed AdventHealth Orlando 
• serves as the major tertiary facility for much of the Southeast, the Caribbean and South America  
• AdventHealth Orlando houses one of the largest Emergency Departments and largest cardiac catheterization labs in the country 
• We are already one of the busiest hospitals in the nation, providing service excellence to more than 32,000 inpatients and 125,000 outpatients each year 

The role you’ll contribute: 

· Under the supervision of the Executive Chef Manager, the Sous Chef, plans, organizes, supervises, coordinates and controls the operational activities of the Food and Nutritional Services Department, to include staffing, creating schedules and ensuring productivity standards are met.
· Responsible for high standards of sanitation in the department. 
· Ensures the orientation and ongoing education of all Food Service Cook employees.
· Provides orientation for new employees and ensures compliance with department policy and procedure.
· In collaboration with FANS Director, helps Executive Chef Manager execute the budget for Food Services to insure proper food and supply ordering and contract compliance.
· Responsible for complying with all applicable state and federal regulations and regulatory body standards.
· Performs other duties as assigned

GENERAL SUMMARY:
Under the direct supervision of the Executive Chef Manager, provides supervision to ensure overall customer satisfaction with Retail and Patient food and nutritional services.  Responsible for the supervision of staff and ensuring a clean and sanitary kitchens and café for patients, visitors, and staff

Qualifications

KNOWLEDGE AND SKILLS REQUIRED:
· Knowledge of purchasing operations, food service, or a related field to acquire appropriate knowledge of food service operations and budgetary control
· Knowledge of recipe development, product knowledge, meat cutting skills, garnishing skills, and soup stocks and soup development knowledge
· Must be able to read, write and speak conversational English 
· Basic computer skills and knowledge of Microsoft Office 

KNOWLEDGE AND SKILLS PREFERRED:
· N/A

EDUCATION AND EXPERIENCE REQUIRED:
· Three years of relevant experience
· A high School diploma or GED

EDUCATION AND EXPERIENCE PREFERRED:
· Associates Degree
· Three years of Supervisory experience in a relevant setting
· Experience to include operational supervision, personnel supervision, quality control, inventory systems, and fiscal management, or an equivalent combination of relevant educations and/or experience

This facility is an equal opportunity employer and complies with federal, state and local anti-discrimination laws, regulations and ordinances. The salary range reflects the anticipated base pay range for this position. Individual compensation is determined based on skills, experience and other relevant factors within this pay range. The minimums and maximums for each position may vary based on geographical location.

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