Nutrition Services Chef

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The Nutrition Services Chef supports the Executive Chef in overseeing the
culinary operations within the Care Center. This role is responsible for ensuring high-quality
food production, managing kitchen staff, and delivering meals that meet both nutritional
standards and specialized dietary requirements for residents with medical or therapeutic needs.
The Nutrition Services Chef plays a key role in maintaining culinary
excellence while upholding strict standards for safety, sanitation, and resident satisfaction.
This position is essential to creating a positive dining experience for residents in higher levels
of care.

Principal Accountabilities / Essential Job Functions:
• Prepares high-quality, nutritious meals tailored to therapeutic and texture-modified
diets (e.g., diabetic, low-sodium, puree).
• Collaborates with Nutrition Services Manager (NSM) to ensure nutritional adequacy
and compliance with dietary orders.
• In conjunction with the Executive Chef, participates in food preparation, plating, and
service in accordance with established menus and resident care plans.
• Ensures the Care Center Culinary team adheres to the following: sanitation and
Hazard Analysis Critical Control Points (HACCP) standards; compliance with local,
state and federal regulations; adherence to standards in the pantries and kitchens in
Assisted Living (AL), Memory Support (MS) and Skilled Nursing (SN).
• Responsible for various aspects of team management, including staffing, training,
scheduling, performance oversight, and addressing employee matters.
• Works with the Executive Chef to ensure accuracy, consistency, and standardization
of ingredients, recipes, and menus.
• Ensures that food is prepared and cooked in a manner that produces a high quality
food product.
• Works closely with NSM to obtain pertinent nutritional information and food
preferences. Follows NSM’s assessments of residents’ nutritional status and provides
meals accordingly.

• Education: Associate’s Degree in Nutrition from an approved program or certificate
from an approved course for Dietary Managers is required. Bachelor’s Degree in
nutrition from an accredited college or university is preferred.
• Work Experience: Minimum of 3 years in clinical nutrition is required. Back-of-the-house Food and Beverage Operations experience is preferred.
• Licensure / Certification: State certification in food service sanitation is required.
Certified Dietary Manager (or be willing to obtain the certification within six months
of obtaining the position) is required. Must possess a valid and current driver’s
license, where applicable.

This position requires compliance with Florida’s Care Provider Background Screening process. Please see the Clearinghouse screening information here: https://info.flclearinghouse.com.