Chef Jobs

About The Position

Requirements

• High school diploma or equivalent required.
• ServSafe Certification must complete within six (6) months of hire.
• Minimum three (3) years’ experience preparing meals in a supervisory role preferred.
• Must be able to read, write, speak, and understand English effectively and demonstrate strong attention to detail with consistent accuracy in their work.
• Proficient in Microsoft Word, Excel, Outlook, Teams, Scheduling, and PowerPoint software.
• Knowledge of how to prepare statistical reports; basic bookkeeping procedures and food costing principles and practices.
• Demonstrate effective time‑management and problem‑solving skills, with the ability to prioritize tasks appropriately and work function competently under pressure, interruptions, to meet departmental needs while maintaining composure and professionalism in fast‑paced or at times stressful environment.
• Ability to work independently while demonstrating flexibility, reliability, and personal integrity.
• Strong communication and interaction skills, with the ability to work effectively with patients, families, staff, visitors, and others.
• Demonstrate emotional stability and the capacity to relate compassionately to individuals who may be ill, disabled, elderly, emotionally distressed, or difficult manner.

Nice To Haves

• Secondary education in cooking/food preparation preferred.

Responsibilities

• Assuming supervisory responsibilities of the daily production and sanitation of the Ridgewood, Kraft, and Luckow kitchens.
• Assisting the Executive Sous Chef in the training and development of staff.
• Completing catering of VIP functions and employee special events when necessary.
• Maintaining responsibility for the preparation of all foods, constantly striving to improve food and service by maintaining high standards regarding quality food production, sanitation, and portion control using standardized recipes.
• Maintaining responsibility for using appropriate quantities of food needed to meet menu requirements.
• Utilizing pre-preparation and batch cooking techniques.
• Ordering food supplies on a daily basis when needed.
• Assuming Executive Sous Chefs supervisory responsibility on his/her scheduled days off and in his/her absence.
• Staying abreast of current health and sanitary codes.

Benefits

• Medical/Prescription, Dental & Vision Discount Program (Full Time/Part Time Employees)
• Group Term Life Insurance and AD&D(Full Time Employees)
• Flexible Spending Accounts and Commuter Benefit Plans
• Supplemental Voluntary Benefits ( e.g. Short-term and Long-term Disability, Whole Life Insurance, Legal Support, etc.)
• 6 Paid Holidays, Paid Time Off (varies), Wellness Time Off, Extended Illness
• Retirement Plan
• Tuition Assistance
• Employee Assistance Program (EAP)
• Valley Health LifeStyles Fitness Center Membership Discount
• Day Care Discounts for Various Daycare Facilities