Executive Chef - Food & Nutrition

Job Description

Flowers Hospital

• Caring for you as Family

Status: Full Time, Permanent Placement

Shift: Shifts may vary

About us: Flowers Hospital is a 235-bed healthcare facility offering inpatient, outpatient, medical, surgical, diagnostic and emergency care for the Wiregrass community.

We believe in the power of people to create great care. Our mission statement of 'Caring for you as Family' is something we take to heart when caring for our community. Flowers Hospital was opened in 1950 by Dr.

Paul Flowers serving as our lead example in caring for others. Today we are 1,350 healthcare professionals strong. We are a major referral center for the Tri-State area of south Alabama, southwest Georgia and northwest Florida. We work hard every day to be a place of healing, caring and connection for patients and families in the community we call home.

Job Summary: Under the direct supervision of the Food & Nutrition Director the Executive Chef position performs and coordinates all facets of assigned functions and activities of the Food Production, Stock, and Catering areas.

The Executive Chef plans regular and modified menus. Trains assigned staff in food preparation, safe handling and operation of equipment, and food safety and sanitation. Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas.

Maintains inventory of food and non-food supplies to assure that necessary product is available when needed. Performs additional duties as assigned. In the absence of the Director, this position assumes full responsibility for assigned areas.

The Executive Chef is involved in providing services to a patient population ranging from pediatric to geriatric. The Executive Chef position adheres to all federal, state and local guidelines governing safe food handling and preparation.

Education: Associate of Science in Hospitality Management, food service, or related field and/or equivalent experience.

Experience: 5 or more years' experience in management of high volume, complex food service operation is preferred; a minimum of 3 years with food production management is required. Extensive catering experience preferred.

Licenses/Certifications: Serv-Safe Certification required.

Registered Dietitian, Certified Dietary Manager, or Certified Executive Chef from the American Culinary Federation preferred but not required. If credentialed, must maintain certification, registration, and/or licenses.

Employee Benefits:

• Health Benefits with BCBS of Alabama

• Medical, Dental, Vision

• 401K

• Paid Time off ( increases with years of service)

• EIB (Sick Time)

• Company paid life insurance

• Comprehensive Orientation Program

• Opportunity for Career Growth