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

-          Benefits from Day One

-          Paid Days Off from Day One

-          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: Full Time Days

Shift: 8 hour shift within the hours of 5am-9pm

The community you’ll be caring for: AdventHealth Winter Park

•                    Winter Park Memorial Hospital has continuously served the residents of Winter Park and its surrounding communities for more than 50 years

•                    Chartered in 1951, the hospital has grown from the visionary efforts of a handful of Winter Park residents and community leaders to a 307-bed acute care facility that is a model of community health and wellness

•                    Over the years the hospital has continually expanded to meet the needs of the community, adding an upscale obstetrics and Level II Neonatal Intensive Care Unit at The Dr. P. Phillips Baby Place, cancer care at the AdventHealth Cancer Institute, Winter Park, and state-of-the-art surgery, recovery, and rehabilitation at the AdventHealth Orthopedic Institute

The role you’ll contribute: 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

The value you’ll bring to the team:

·       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.