Senior Executive Chef

Northwell•New York, NY

About The Position

Directs, plans, organizes and manages activities and culinary staff engaged in preparing and cooking food for Hospital patients and patrons. Establishes and maintains food quality, safety and service excellence standards, policies and procedures working closely with system food services.

Requirements

Bachelor's Degree required, or equivalent combination of education and related experience.
8-12 years of relevant experience and 7+ years of leadership / management experience, required.

Responsibilities

Leads the Culinary group by communicating with and developing staff members, and building consensus for programs and goals that support a business, function or geographic area.
Develops and articulates a short-term strategic vision for areas of responsibility. Oversees and directs culinary functions throughout hospital: menu development, ordering/purchasing, cost controls, patient nutrition, and event catering.
Develops and monitors strategic operating goals, objectives and budget; reports operational performance, justification and/or corrective action.
Selects, develops, manages and evaluates direct reports and oversees the development, management and evaluation of indirect reports; ensures staffing and skill levels meet departmental needs.
Responsible for all culinary operations; works closely with the administrative and logistical side of Dining Services to assure the execution of high quality food.
Prioritizes, schedules, assigns and monitors work to optimize preparation of foods to meet the menu requirements.
Provides training and in-services regarding cooking techniques, safety and sanitation regulations, operating policies and procedures, etc.
Establishes the vision and tone for recipes and directs the planning of menus for patients, cafeteria and catering functions.
Develops, selects and standardizes production recipes and establishes presentation techniques and quality standards.
Plans all menus in collaboration with professional dietary staff, department standards, costs and recipe information.
Oversees meal preparation to ensure timeliness and food quality (i.e. taste, temperature, amount, appearance, etc.).
Ensures compliance with sanitation, safety and fire regulations and conducts inspections and develops proactive action plans based on findings.
Oversees the process of requisition/purchase of food items to maintain adequate inventory of supplies.
Collaborates and establishes new business partnerships to elevate the food quality.
Oversees catering operations for the hospital.
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.