Executive Chef - St Petersburg, FL

HCA Florida Largo Hospital is a distinguished healthcare provider committed to delivering exceptional medical care and support to its community. As part of HCA Healthcare, one of the largest healthcare organizations in the United States, HCA Florida Largo Hospital benefits from extensive resources and a strong commitment to employee well-being. The hospital emphasizes team member investment by dedicating up to 300 million dollars in programs over three years to empower and support their workforce. This reflects its focus on creating a supportive, growth-oriented environment where employees are valued and encouraged to develop professionally and personally. The institution offers comprehensive benefits including robust medical, dental, and vision coverage, flexible spending accounts, life and disability protections, retirement plans with generous matches, stock purchase options, family support programs such as fertility and adoption assistance, access to counseling and wellness resources, and various discount programs. These offerings collectively foster a positive work-life balance and support the holistic needs of employees. The role of Executive Chef at HCA Florida Largo Hospital is a prestigious and impactful position integral to the hospital’s nutritional services department. Reporting to the Nutritional Services Director, the Executive Chef oversees all aspects of food preparation and service across multiple environments including patient meals, cafeterias, doctors’ dining rooms, and catering events. This role is designed for culinary professionals who are skilled in innovative and health-conscious cooking techniques, menu creation, and food presentation. The Executive Chef ensures compliance with state, local, and federal regulations concerning food safety, sanitation, and hygiene, aligning with hospital policies and high standards of quality. They are responsible for managing food preparation staff including hiring, training, scheduling, and evaluating performance to guarantee the delivery of optimal service quality. The role also involves direct oversight of the kitchen operations from procurement to storage and preparation to serving, maintaining the highest level of food safety and cleanliness. In addition to culinary responsibilities, the Executive Chef collaborates on menu planning with the Nutrition Director and Clinical Nutrition Manager to meet the diverse dietary needs of patients while embracing nutritional best practices. The position requires a professional demeanor capable of effective communication with a diverse team including hospital management, medical professionals, and kitchen staff. The Executive Chef is a leader who models excellent customer service, promotes a cooperative work environment, and upholds confidentiality and ethical standards in all activities. This is a full-time role that offers an opportunity to contribute significantly to patient satisfaction and the overall healthcare experience, making it highly rewarding and essential within the hospital’s operations. Candidates interested in this role should be prepared to engage in frequent interactive and managerial activities. The hospital supports continued professional development and encourages the pursuit of culinary and food safety certifications. HCA Florida Largo Hospital prides itself on a diverse and inclusive workplace culture where every team member’s contribution is recognized and valued. Joining HCA Florida Largo Hospital as an Executive Chef means becoming a vital part of a dedicated community of over 270,000 healthcare professionals united by a mission to care for patients with compassion and excellence. This role is not only a chance to apply your culinary skills but also to advance your career within a healthcare setting that cares deeply about both patient outcomes and employee success.

• High school diploma or GED
• Three to five years experience in food service management preferred
• Serve Safe Certification obtained within 60 days of employment
• Culinary Certification obtained within 90 days of employment
• Ability to communicate effectively with team members and management
• Ability to maintain confidentiality of information
• Ability to supervise and manage kitchen staff
• Commitment to food safety and sanitation regulations