Executive Chef

Northwell•Syosset, NY

31d

About The Position

Manages, plans, and organizes the staff and activities of cooks and other kitchen personnel engaged in preparing and cooking food for patients and patrons of the Hospital. Ensures cooks and kitchen personnel adhere to established safety and sanitation standards for food production. Ensures food quality.

Requirements

Bachelor's Degree required, or equivalent combination of education and related experience.
6-8 years of relevant experience and 2-5 years of leadership / management experience, required.

Responsibilities

Provides leadership to Culinary team members by communicating and guiding toward achieving department objectives.
Develops, communicates, and builds consensus for goals in alignment with the health system.
Plans menus, prepares foods for patients, cafeteria and special dining services as necessary.
Collects statistical data for continued quality improvement; maintains safety and health standards regarding proper handling of food; assists in maintaining area security.
Assists in maintaining food inventory and supplies.
Manages and implements staffing requirements; coordinates activities of the kitchen staff.
Recommends implements and adheres to approved operating goals, objectives and budget; reports operational performance, justification and/or corrective action.
Ensures coordination, integration, communication, implementation, integrity and evaluation of operating policies and procedures.
Develops and manages direct reports; oversees the development and management of their staff.
Builds and maintains productive intra-departmental work relationships to optimize operations.
Ensures operating compliance with government and agency regulations.
Performs related duties as required. All responsibilities noted here are considered essential functions of the job under the Americans with Disabilities Act. Duties not mentioned here, but considered related are not essential functions.