Job Description
Directs all phases of food production for a designated facility to ensure quality, cost effectiveness, and compliance with regulatory standards. Manages retail dining, catering, and special events requiring food services. Supervises, trains and evaluates the work of food service staff. The Chef Manager is accountable for directing and supervising the production staff in all phases of hot andcold food production for patients, cafeteria and kiosk. The Chef Manager innovates and orchestrates the creating, testing, costing, standardizing and implementing of foods that are palatable and visually appealing, yet adher to the dietary restrictions and cost limitations inherent in a hospital environment.
Knowledge Required Culinary experience, must be able to managed staff, food production knowledge and recipe development
Qualifications Required 5 years chef experience
Position Certification Required Culinary degree ServSafe certification Food handling certification
Department: Nutrition Bargaining Unit: Non Union Campus: WAKEFIELD Employment Status: Regular Full-Time Address: 600 East 233rd Street, Bronx Shift: Day Scheduled Hours: 6 AM-2:30 PM Req ID: 173756
Montefiore is an equal employment opportunity employer. Montefiore will recruit, hire, train, transfer, promote, layoff and discharge associates in all job classifications without regard to their race, color, religion, creed, national origin, alienage or citizenship status, age, gender, actual or presumed disability, history of disability, sexual orientation, gender identity, gender expression, genetic predisposition or carrier status, pregnancy, military status, marital status, or partnership status, or any other characteristic protected by law.
