St. Joseph’s Healthcare System is recognized for the expertise and compassion of its highly skilled and responsive staff. The combined efforts of the organization’s outstanding physicians, superb nurses, and dedicated clinical and professional staff have made us one of the most highly respected healthcare organizations in the state, the largest employer in Passaic County, and one of the nation’s “100 Best Places to Work in Health Care”.
Coordinates and supervises the activities of the food production which include forecasting, inventory control, issuing, quality control, recipe development and preparation in compliance with regulatory standards for patients, staff, visitors, and off-site locations. Maintains appropriate records and documentation to support all aspects of purchasing and production. Prepares all duties of Executive Chef in case of absence.
Oversees food preparation, assembly, & service in all aspects of department to ensure products are prepared according to prescribed methodology. Supervises staff & assign tasks in accordance with quality, economic and timely production standards. Participates in planning menus, effective re-use of foodstuffs, procurement/inventory tasks. Works with Executive Chef to forecast production needs. Performs duties of Exec Chef during absence including scheduling and purchasing. Maintains/Enforces food safety/sanitation (HACCP) standards as per regulatory standards. Evaluates menu & adjust as needed. Enforces standardized recipes to meet needs of clients. Maintains daily records which support compliance with department standards. Enforces customer satisfaction, service, quality, & financial standards set by the department. Tests new recipes and food items. Oversees trayline (portion control, plate appearance, food availability, temp) and cafe/catering (presentation, temp, variety). Maintains ongoing training to employees on food quality/safety, sanitation, cooking methodology, recipe development, & adherence to production/recipe assignments. Meets all required competencies for department, unit and/or hospital. Responsible for performing all other duties as assigned. Special Projects (including Catering)
Work requires the level of knowledge normally acquired through completion of two to three years of occupationally-specific education beyond high school or as Associates degree in Culinary, Food Production or related degree. One to two years of previous work related experience plus on the job training and orientation.
* CSC or 2 years Sous chef experience preferred.
* Serv Safe Certification Required.
* Catering Experience Preferred