Chef

Responsibilities

Supervises purchasing and production activities to ensure efficient, sanitary and high quality food service, and compliance with Kashruth law

Supervises all Food Service department production personnel in the preparation of hot food for patient service, the cafeteria and catering services; ensures that all staff follow procedures for safe and sanitary production, handling and storage of food in the kitchen

Communicates food production changes and purchasing needs to vendors and other service providers for the timely delivery of food supplies

Evaluates all raw and prepared food products for quality and economical utilization during production and service

Collaborates with the Director in menu planning for patient service, cafeteria and catering functions; works closely with department staff and staff of other departments as required to meet needs of patients and staff

Monitors production levels for excesses/shortages of items on a daily basis. Adjusts daily production levels as required to minimize food waste

Manages performance of direct and indirect reports. Provides orientation, coaching, training and development

Utilizes corporate services resources such as Human Resources, Compliance, Legal, Finance, Information Services, Marketing, etc., as appropriate

Ensures appropriate staffing and resources to support department/agency services. Monitors productivity throughout the year and participates in annual budget preparation

A degree in institutional food service management (or closely related field) is required

Five years of large volume Healthcare related cooking and supervisory experience required