Executive Chef at HCA Healthcare in PLANTATION, Florida

Job Description:

Description

SHIFT: No Weekends
SCHEDULE: Full-time

Executive Chef

Food and Nutrition Services Department

Full Time, Day Shift, 1.0 FTE

Westside Regional Medical Center

Tamarac, FL

 

Facility Description: 

We're always on the move. You will find it is an exciting time at Westside Regional Medical Center, a 250-bed medical center and healthcare complex. Westside Regional offers the community the latest in minimally invasive spine and colorectal surgery and is one of only nine Joint Commission certified centers in the United States for minimally invasive colorectal surgery. Not only are we certified as a Comprehensive Stroke Center by the Agency for Health Care Administration (ACHA), but also certified as a Thrombectomy Capable Center by the Joint Commission. We are teaching and research facility, offering Graduate Medical Education (GME) programs in podiatry, surgery and internal medicine. Since our founding in 1974 we have been committed to expanding and improving every facet of the organization, devoting significant time and resources to enhancing the facility, staff and medical care.

At Westside, we care like family! We invite you to explore opportunities with a family-oriented team of more than 1,200 professionals, along with almost 750 physicians that thrive in a fast-paced but friendly work environment. At Westside Regional Medical Center, our medical services combined with compassionate care, illustrate why we are one of the leading healthcare facilities in South Florida.

 

Benefits:

We are committed to providing our employees with the support they need. At Westside Regional Medical Center, we offer an array of medical, dental, and vision packages as well as several add-on perks to make your benefits package truly customizable to you and your family needs. Some of our unique benefits we offer include:

• Student Loan Repayment*


• Tuition Reimbursement/Assistance Programs*


• Paid Personal Leave


• 401k (100% annual match – 3% to 9% of pay based on years of service)


• Identity Theft Protection discounts


• Auto, Home, and Life Insurance options


• Adoption Assistance


• Employee Stock Purchase Program (ESPP)*

*If applicable, please refer to the CBA or the local HR office to confirm if this benefit applies to your position.

Job Description:

Under the supervision of the Nutritional Services Director, the Executive Chef is expected to perform a variety of duties for the preparation, cooking, and serving of all foods for patients, cafeteria, and doctor’s dining room as well as catering, using creative, health conscience techniques, recipes, menus, and presentation.

• Consistently demonstrates the organization's commitment for and adherence to sound ethical business practices in accordance with the Corporate Integrity and Compliance Program, annual work plan and established policies and procedures.


• Directly responsible for the food preparation for patients, the cafeteria, doctors’ dining room and any special requests.


• Develops and implements work standards, sanitation procedures, and personal hygiene requirements, consistent with Hospital rules, local, state, and federal regulations and food handling principles.


• Inspects food preparation and serving areas, equipment and storage facilities, observes the appearance and personal habits of staff to detect deviations and violations of current health regulations and orders corrective measures as necessary.


• Supervises and prepares, breakfast, lunch, and dinner meals as well as special functions.


• Supervises Hot Production Staff, including hiring, training, counseling, and evaluating.


• Participates with the Director and Clinical Nutritional Manager in menu planning.


• Develops and standardizes recipes.


• Directly responsible for all special functions and catering events within the facility.


• Serves as a role model for the department and ensures the highest level of customer service at all times.


• Completes other duties as assigned.

Qualifications

• Culinary Certifications Preferred.


• High School Diploma/GED Required.


• Associates/Technical Degree from culinary institute preferred.


• One year of experience in healthcare required.


• 3-5 years of experience in food service management.


• Ability to read, write, and communicate in English.

Notice

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