Executive Chef

Location: Lee Health - 2776 Cleveland Ave Fort Myers FL 33901

Department: Culinary Solutions

Work Type: Full Time

Shift: Shift 1/7:00:00 AM to 4:30:00 PM

Minimum to Midpoint Pay Rate: $31.15 - $42.04 / hour

At Lee Health, our teams come together with one mission: to care for our community with compassion, excellence, and heart. As our next Executive Chef, you'll lead more than a kitchen - you'll inspire a culinary team that nourishes patients, families, and staff across our health system.

This role is ideal for a leader who blends creativity with operational excellence, and who thrives in an environment where their voice, ideas, and individuality truly matter.

In this key leadership position, you will:

• Oversee all culinary operations of the Central Production Kitchen, including hot production, cold prep, bakery, preproduction, and on-demand kitchens.
• Design and implement efficient systems that elevate quality, safety, and consistency across production areas.
• Lead recipe standardization, menu execution, and regulatory compliance, ensuring excellence in every dish served.
• Collaborate closely with the Culinary Director to align master schedules, workflows, and labor resources.
• Drive continuous improvement and culinary innovation, fostering a culture where creativity and excellence thrive.
• Coach, mentor, and develop culinary staff and supervisors, building a positive, inclusive, and growth-oriented work environment.
• Promote teamwork and accountability, ensuring high performance and exceptional service outcomes.

Because here, you're valued for being you. You'll join a mission-driven organization that celebrates your expertise, encourages your ideas, and provides the resources you need to grow.

What We Offer You:

• Affordable insurance benefits with family coverage
• 403(b) Retirement Plan with up to 5% match
• Generous PTO Plan
• Free onsite Employee Health services
• Employee Assistance Program
• Onsite child day care centers
• Life Disability Insurance
• Education assistance and PSLF eligible
• Market competitive rates
• Collaborative Team
• Community Focused Reputation
• Supplemental benefits (pet insurance, legal insurance, etc)

Education:Associate degree in Culinary Arts from an American Culinary Federation (ACF) accredited program or current certification as an ACF Certified Executive Chef required. Bachelor's degree in Culinary Management, Hospitality, or a related field, or an equivalent combination of education and progressive leadership experience in large-scale foodservice operations preferred.

Experience: Minimum five (5) years of progressive leadership experience in high-volume, multi-area, or multi-site food service operation. Healthcare or institutional food service experience is strongly preferred. Experience in employee training, performance management, and team building required. Formal culinary training required.

Certification:SERV Safe Food Protection Manager certification required within 6 months of hire. Certified Executive Chef (CEC) Designation preferred.

License: Not applicable

Other:

• Competency in production scheduling, recipe standardization, and food safety systems.
• Must demonstrate ability to lead multi-functional culinary teams.
• Requires excellent verbal and written communication skills.
• Experience using food service software systems and tools (e.g., Computrition, Excel, Outlook).
• Ability to coach, train, and hold employees accountable to performance expectations.
• Must be able to stand and walk for prolonged periods and perform physical duties typical of a commercial kitchen environment.
• Bilingual skills are a plus due to workforce diversity.
• Talking, hearing, and visual acuity are essential.

US:FL:Fort Myers