North Florida Regional Medical Center Job - 39527903 | CareerArc
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Company: North Florida Regional Medical Center
Location: Gainesville, FL
Career Level: Entry Level
Industries: Healthcare, Pharmaceutical, Biotech



SHIFT: Days (rotating weekends)
SCHEDULE: Full-time

  NFRMC is a 510 bed, full-service medical and surgical acute care center serving North Central Florida for over 49 years. NFRMC offers comprehensive cardiovascular care, oncology, orthopedics, neurosciences, minimally-invasive laparoscopic and robotic surgery, weight loss surgery and treatment, women's health and wound therapy, among other services. NFRMC is fully accredited by the Joint Commission, is certified as a Comprehensive Stroke Center, an Accredited Chest Pain Center by ACC (American College of Cardiology), and is designated as a Blue Distinction Center for Spine Surgery and Bariatric Surgery. NFRMC has also received the highest scores available recognizing their commitment to patient safety and quality of care.

You are worth more than a paycheck. Our Benefits Raise the Bar:

401(k) with an employer match up to 9%

Employee Stock Purchase Plan

Student Loan Assistance

Tuition Reimbursement

Paid Family Leave

Medical Plan Options, Dental & Vision

And much more!


Position Description: Oversees the cooks and is responsible for food preparation of the food service operation including quality/taste food being delivered to patients, cafeteria and catering.

  • Ensures department is achieving standards/goals

  • Provides for staff training and development (competency)

  • Assists chef in training and developing cooks.

  • Assists chef in performing timely, accurate employee performance appraisals

  • Ensures equipment is repaired in a timely manner.

  • Demonstrates management and leadership skills.

  • Gives instructions professionally and effectively to employees.

  • Completes projects timely.

  • Ensures employees practice safety techniques and incident reports are completed in a timely manner.

  • Achieves effective sanitation and infection control techniques - consistently meets JCAHO, State and City Health Department inspection requirements.

  • Recommends and makes changes for improvement within the department.

  • Ensures staff follows hospital and departmental policies. Administers appropriate discipline when necessary.

  • Maintains/enhances employee morale through suggestions and action.

  • Works with Nutritional Service Manager on ordering.

  • Working in conjunction with chef on developing quality patient menus/recipes.

  • Working in conjunction with chef on developing quality cafe menus/recipes

  • Working in conjunction with chef on developing quality catering menus recipes

  • Achieves strong staff engagement

  • Achieves strong patient satisfaction

  • Assists in departmental and hospital PI programs.

  • Investigates and responds to issues/problems and provides follow-up and resolution to the chef on a timely basis.

  • Maintains cleanliness and orderliness of the department.

  • Supports hospital/departmental policies

  • Achieves personal development through education

  • Maintains a cooperative working relationship and shares necessary information (including the uses of computer) with Department Management Team (Director, Chief Clinical Dietitian, and supervisors)

  • Performs other related functions as assigned


Position Requirements:


  • High school graduate or GED
  • Additional culinary training/certification in food production


  • 3-5 years of related experience

Skills, Knowledge, and Abilities:

  • Ability to organize, follow written and verbal instructions, and demonstrate excellent customer service and interpersonal skills.

An EEO/AA Employer M/F/V/D. Tobacco Free Campus


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