North Carolina
Posted: 20-Feb-25
Location: Orlando, Florida
Categories:
Internal Number: 24036711
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
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
