At BayCare, we are proud to be one of the largest employers in the Tampa Bay area. Our network consists of 16 community-based hospitals, a long-term acute care facility, home health services, outpatient centers and thousands of physicians. With the support of more than 30,000 team members, we promote a forward-thinking philosophy that’s built on a foundation of trust, dignity, respect, responsibility and clinical excellence.
Summary:
Assists in coordination of daily food production for patients, cafeteria, catering and other customers. Assists in oversight of inventory management, maintaining production quality control metrics and takes corrective action whenever necessary. Assists with team member functions to include interviewing, coaching and scheduling. Participates in team member orientation, training and competency assessment. Monitors the overall safety and wellbeing of the department during hours of operation. Collaborates with Executive Chef and other food service staff on development of recipes and menus using food service management software. Assumes all job duties of Executive Chef when not present. Performs all other duties as assigned.
Minimum Qualifications:
Other information:
Requires ServSafe Manager food safety certification within 1 year of hire.
Education:
Essential:
- HS Graduate or Equivalent GED
Education equivalent experience:
Essential:
- Required - High School or Equivalent
Credentials:
Essential:
- Credential Requirements in Comments
Credential equivalent experience:
Essential:
- Required - Reference summary for details - within 1 year
Experience:
Essential:
BayCare Health System, Food And Nutrition Services-SFBH
Location: South Florida Baptist Hospital
Status: Full Time, Exempt: No
Shift Hours: 8
Shift: Shift 4
Shift 1 = Days, 2 = Evenings, 3 = Nights, 4 = Varies
Weekend Work: 2 On 1 Off
On Call: No
How often will this team member be working remotely? Never
Equal Opportunity Employer Veterans/Disabled
