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