Executive Chef at HCA

Facility Description:

Since 1950 Mercy Hospital has been serving the healthcare needs of South Florida. Licensed for 488-beds, Accredited by the Joint Commission, Mercy Hospital is affiliated with more than 1,000 physicians representing a wide range of medical specialties to serve the residents of Miami-Dade county and surrounding communities. Services include emergency care, heart and vascular care, maternity and neonatal care (Level II NICU), as well as outpatient and CARF accredited inpatient rehabilitation. Accessible by land, air and sea, Mercy is designated by the Joint Commission as a Primary Stroke Center and the hospital’s Comprehensive Community Cancer Program is accredited by the American College of Surgeons Commission on Cancer.

Mercy Hospital is sponsored by the Sisters of St. Joseph of St. Augustine, Florida, and affiliated with HCA Healthcare’s East Florida Division. As Miami-Dade County’s only Catholic hospital, Mercy has maintained its reputation for excellence while following the Catholic tradition of caring for God’s people and providing spiritual support. Since its inception, Mercy Hospital has been dedicated to providing excellent medical care, while remaining true to its mission of caring for the physical and spiritual needs of all the people it serves.

Benefits: (FT & PT ONLY)

We offer a generous benefits package, including:

• Tuition Reimbursement
• 401k Match
• Medical Plan Options, Dental & Vision
• Employee Stock Purchase Program
• Reimbursement & Flexible Spending Accounts
• Dependent Scholarship Program
• Clinical Certification Support & Bonuses
• Paid Community Service Days
• And more!

Being a part of HCA Healthcare, we provide unprecedented career opportunity including the ability to move within more than 250 hospitals and freestanding surgery centers located in 21 states and the United Kingdom.

Position Description:

Under the supervision of the Nutrition ServicesDirector, the Executive Chef is expected to perform a variety of duties for thepreparation, cooking and serving of all foods for the patients, cafeteria, anddoctors' dining room as well as catering, using creative, health consciencetechniques, recipes, menus and presentation.