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.

As a chef, you will be responsible for the preparation of foods according to the standardized recipes and production methods. You will ensure high quality using safe, sanitary food handling techniques during preparation, service, and storage, along with conducting daily quality control checks. Your duties will include working multiple production stations and conducting quality control checks on taste, temperature, and presentation on patient, cafeteria, and catering foods. Additionally, you will train and orient selected staff on food production and safety and sanitation practices, and lead production in the absence of the Executive Chef.

Other duties as necessary may also be required.

Minimum Qualifications:

• 4 years of cooking experience; or 2 years of relevant experience with a High School diploma or equivalent.

Preferred Qualifications:

• 6 months of food services experience; or 6 months in healthcare.

Education:

• High School Graduate or Equivalent GED Technical Program Completion or Degree (nonessential).
• Education specialization in Culinary Arts (nonessential).

Credentials:

• ServSafe Manager food safety certification required within 1 year of hire.
• Reference summary for details - within 1 year (essential).

Facility: BayCare Health System, Food And Nutrition Services-MCH

Location: Mease Countryside

Status: PRN, Exempt: No

Shift Hours: 5a-2p or 2p-11p

Shift: Shift 4 (Varies)

Weekend Work: Occasional

On Call: No

Remote Work: Never

Equal Opportunity Employer: Veterans/Disabled

• Flexible work schedule.
• Opportunities for professional development.
• Supportive team environment.
• Engagement in a forward-thinking workplace culture.

• 4 years of cooking experience or 2 years of relevant experience with a High School diploma or equivalent.
• ServSafe Manager food safety certification within 1 year of hire.
• Ability to perform quality control checks on food preparation and presentation.
• Experience in training and orienting staff on food production and safety practices.