Exec Chef

Overview Good Samaritan University Hospital is a 437- bed teaching hospital and a member of Catholic Health. With almost 900 physicians on staff, and a level II Trauma Center, we care for well over 100,000 patients annually across the south shore of Long Island. Our reputation for excellence is built on great choices and empowered leadership, and fosters a team that’s focused on evidence based practice, continual learning and exceptional quality of care. Job Details The Executive Chef provides over-all management, leadership and direction to all day-to-day operational functions related to food production. The Executive Chef participates with other managers and supervisors in planning and standardizing programmatic, operational changes and cost saving initiatives within the department. Performs sanitation, safety, quality and security checks to ensure that department standards are upheld. In addition to patient foodservice, the Executive Chef is responsible for menus for both retail outlets. This position must collaborate closely with the Operations Manager in planning special functions and managing overall operational functions of the entire kitchen. Responsibilities: Management of Food Production and Purchasing Operations. Oversees the food production and purchasing operations. Ensures appropriate supplies are on hand and food products are prepared correctly and on time. Assesses food production operations on a continuing basis and implements any corrective actions needed to improve function, service and cleanliness. Implements new menus and recipes ensuring production personnel are trained and educated on the requirements. Organizes and designs production documents and new work processes as needed. Ensures quality service measures are implemented, routine monitors are performed and identified quality problems are corrected. Monitors the food production forecasting system and modifies it as needed to increase accuracy and reduce overproduction. Manages food supplies and human resources and schedules hot food production staff. Recruits, interviews, hires, orients and provides ongoing supervision to food production and storeroom personnel. Conducts routine food production meetings and provides ongoing training and in-service. Performs annual performance reviews, recommends salary increases and provides coaching and counseling as needed. Prepares the chef assistant schedule Works with cafeteria and production staff on evaluating leftovers and making decisions related to their disposal. Financial Management Ensures cost-effective operation of the food production areas. Monitors the food budget and works with the Operations Manager and Assistant Operations Manager to bring financial performance into line with the budget. Assists the Director with identifying capital equipment needs and evaluating replacement equipment. Assists the Director with an annual study on cafeteria profitability and works to ensure a breakeven status. Manages department safety and sanitation standards in the production and food Storage areas. Provides continuing HACCP training to food production and storeroom personnel. Monitors food safety standards in the production areas related to labeling, dating and safe storing of food products. Monitors use and rotation of food products to prevent spoilage. Ensures staff follow food safety and sanitation rules. Removes malfunctioning equipment from use and ensures it is not put into service until it has been repaired. Monitors sanitation of the food production areas and ensures they are kept inspection ready. Prepares food for extremely high visibility functions and some demonstration cooking. Works with the Director on planning menus for upscale catering functions. Requirements: Associate degree in Culinary Arts is required. A bachelor’s degree is preferred. Formal training in supervision is required. (Experience may be substituted) Certified Executive Chef Certification from the American Culinary Federation, preferred. Suffolk County Food Manager Certification, required Knowledge of Outlook, Word, Excel, Database and Power Point required; must be flexible and able to work in stressful environment Executive Chef must have successful experience in quantity food production. Demonstrated ability in management with excellent experience working with personnel is required. Minimum of 3 years’ experience as an Executive Chef in a restaurant style operation or health care facility, required Salary Range USD $101,400.00 – USD $126,750.00 /Yr. This range serves as a good faith estimate and actual pay will encompass a number of factors, including a candidate’s qualifications, skills, competencies and experience. The salary range or rate listed does not include any bonuses/incentive, differential pay or other forms of compensation that may be applicable to this job and it does not include the value of benefits. At Catholic Health, we believe in a people-first approach. In addition to the estimated base pay provided, Catholic Health offers generous benefits packages, generous tuition assistance, a defined benefit pension plan, and a culture that supports professional and educational growth.