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AdventHealth WC-Executive Chef Manager in Wesley Chapel, Florida


Executive Chef Manager AdventHealth Wesley Chapel

Location Address: 2600 Bruce B. Downs Blvd Wesley Chapel, Florida 33544

Top Reasons to Work at AdventHealth Wesley Chapel
  • From state- of- the- art equipment to the most intricate building details, AdventHealth Wesley Chapel was designed from the ground up to maximize healing, patient care and wellness
  • Recognized as leader in patient satisfaction and was named Top 100 Hospital in Modern Healthcare Magazine by IBM Watson Health
  • 50,000 sq ft community Health & Wellness Center
  • Comprehensive women’s health center named Inspiration Place that incorporates female physician specialists, women’s imaging, pelvic floor and female physical therapy and a boutique spa.
  • Consistently named a Top Workplace in Tampa Bay by the Tampa Bay Times
  • Opened an offsite 24 bed, 24/7 emergency room in Central Pasco to better serve the emergency health needs of residents in west and central Pasco
Work Hours/Shift: Full Time-

Under the supervision of the Food Service Director, the Executive Chef Manager functions in a management capacity to plan, direct, and evaluate the purchase, production, presentation and pricing of food and services for patient room service, cafeteria and catering at AdventHealth Wesley Chapel.  The Executive Chef Manager will ensure that the standards of safety, nutritional value, quality and performance are maintained and advanced.  Responsible for recipe, menu and concept development within established departmental guidelines.  Responsible for inventory management.  Ensures conformance with The Joint Commission, DNV, state and local regulations as well as compliance with all HACCP, department, FHMMC and AH policies and procedures.


This position has primary responsibility for the direction and development of culinary staff and inventory positions.  Assures that food production employees are properly trained and supported in order to accomplish their job routines.  Conducts ongoing culinary education in all aspects of food and cooking.  Develops and evaluates staffing levels for current and forecasted needs.  Organizes food production staff in order to ensure a cost-efficient operation. 



  • Oversees all production of food for AHWC by regularly interacting with staff and checking preparation and serving areas for quality, presentation, sanitation area.  Must utilize small batch cooking and standard recipes.
  • Oversees training of cooks, inventory control and food service workers in the proper preparation and techniques to assure that quality and quantity standards are met
  • Supervises all staff by assigning work, training, coaching, evaluation performance, progressive discipline and recommending termination as is appropriate.
  • Assists with the screening, interviewing, and selection of new staff members.
  • Promotes our mission approach to healthy cooking/eating throughout various seminars and/or cooking demoes within the community.
  • Utilizes cooking knowledge and experience to ensure that preparation and cooking times set to meet production schedules.  Checks food production in progress by tasting prepared items, evaluating presentation and HACCP procedures.
  • Maintains and oversees the use of current, standardized recipes, coordinates production accordance with the number of products to purchase, and controls costs.
  • Setup/Maintenance of standardized recipes into electronic format for all recipes used with correct ingredients, proper nutritional specifications and service standards.
  • Determines quantities of products needed for production and communicates daily with staff, personnel to place orders for meat, dairy and produce to ensure freshness and avoid spoilage utilizing Culinary Production Records.
  • Follow-up on preparation and production work in progress for catering activities to ensure presentation, prompt service and break down.
  • Researches new menu concepts, tests recipes, and introduces new menu options to meet current customer trends and patient needs
  • Ensures that food and labor costs are within budgetary guidelines.
  • Recommends changes in policies and procedures for a more efficient and economical operation.
  • Maintains assigned components of the departmental computer system relevant to the food area.
  • Prepare operational reports and analyses setting forth progress, adverse trends and appropriate recommendations and conclusion, develop and recommend policies and procedures related to assigned operations, make recommendations for increased savings, reduced costs and improved services, determine changes in selling prices and menu items as needed, propose new equipment purchase.
  • Works as liaison and serves on committees within the department, with families and customers, internal and external departments and or various government agencies.
  • Provides leadership and guidance while making daily rounds to assure that personnel are performing required duties.
  • Conducts all departmental in-services as scheduled, actively plans and contributes to the department activities.
  • Fill in any positions when required due to staffing shortages, working mornings, nights, weekends and holidays as needed

  • Computer knowledge and skill including the ability to use MS Office spreadsheet applications and word processing programs. 
  • Experience in purchasing and analyzing department budgets.
  • Working knowledge of complex, multi-faceted, high volume food service operation. 
  • Experience in a customer service environment with demonstrated excellent customer skills. 
  • Ability to concurrently manage multiple operations and maintain composure under pressure. 
  • Ability to organize, lead, motivate and direct culturally diverse work teams and function in a management role; must demonstrate effective communication and teamwork skills. 
  • Ability to instruct in all phases of culinary activity and lead change processes. 
  • Proven ability in menu planning and recipe development. 
  • Must have strong marketing and promotion skills. 
  • Computer proficiency required in addition to excellent interpersonal skills.


  • Minimum of 5 years executive chef or food service management experience in a large, high-volume operation required upon hire
  • AOS Degree (or equivalent) in Culinary Arts upon hire
  • Demonstrated expertise equivalent to a two-year Culinary Arts degree through post-secondary education. May include certificates from technical schools, documented apprentice programs, military food service or culinary leadership programs, ACF certifications, CDM/DT certificate programs or industry-based certifications that in total approximate traditional formal associates-level education.
  • Ten or more years of documented management-level leadership in an Executive Chef (or similar role) will be equivalent to the required combination of education/experience.


    • Bachelor degree in Hotel/ Restaurant Management or related field preferred 


  • Current FL Driver’s license upon hire
  • Current Serve Safe or other food safety or HACCP certification upon hire


  • Culinary Certification. 

This facility is an equal opportunity employer and complies with federal, state and local anti-discrimination laws, regulations and ordinances.

We are an equal opportunity employer and do not tolerate discrimination based on race, color, creed, religion, national origin, sex, marital status, age or disability/handicap with respect to recruitment, selection, placement, promotion, wages, benefits and other terms and conditions of employment.