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Chef

Job Details

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Req #:
3885

Job ID:
15303

Job Location:
Brooklyn, NY

Zip Code:
11235

Category:
Food & Nutrition Services

Agency:
Menorah Center for Rehabilitation & Nursing Care

Status:
Regular Full-Time

Office:
Office-based

Salary:
$61,463.13 - $73,755.75 per year

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

The MJHS Difference

At MJHS, we are more than a workplace; we are a supportive community committed to excellence, respect, and providing high-quality, personalized health care services. We foster collaboration, celebrate achievements, and promote fairness for all. Our contributions are recognized with comprehensive compensation and benefits, career development, and the opportunity for a healthy work-life balance, advancement within our organization and the fulfillment of having a lasting impact on the communities we serve.


Benefits include:

  • Tuition Reimbursement for all full and part-time staff
  • Generous paid time off, including your birthday!
  • Affordable and comprehensive medical, dental and vision coverage for employee and family members
  • Two retirement plans! 403(b) AND Employer Paid Pension
  • Flexible spending
  • And MORE!

MJHS companies are qualified employers under the Federal Government’s Paid Student Loan Forgiveness Program (PSLF)

Responsibilities:

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

Qualifications:

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

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