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

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: 

Shift: 

Location: 

The community you’ll be caring for:

The role you’ll contribute: The Culinary Operations Manager is responsible for managing, planning, and coordinating all services related to patient care, cafeteria and food production, and catering.  Accountable for department safety and sanitation and meeting budgetary goals through use of cost-effective behaviors and proper resource allocation.  Remains visible in the work area and ensure deadlines are met. Works with the leadership team to establish expectations, plans and priorities.  Educates and ensures compliance with policies and procedures, and department goals and objectives.  Responsible for input into the employee selection process and the professional development of staff.  Encourages effective communication and employee morale.  Responsibilities also include generation of recipes, menu development, food production, and bakery.  Actively participates in outstanding customer service and accepts responsibility in maintaining relationships that are equally respectful to all.

The value you’ll bring to the team:

• Demonstrates, through behavior, AdventHealth Orlando’s service standards.
• Responsible for overseeing menu and recipe development, recipe standardization, product selection, production, and service functions. 
• Reviews menu offerings routinely and makes changes based on product availability, popularity of items, and profitable pricing.
• Routinely checks for quality, taste, appearance, and freshness. 
• Aligns menus to comply with nutrition guidelines and health initiatives.
• Exhibits and teaches the standards and principles of cleanliness, sanitation, and safety.