Chef de Cuisine: Lead Kitchen Ops & Menu Innovation

Memorial Sloan Kettering Cancer Center; New York (NY); On-site; USD 93,000 - 148,000; Full time

Job summary

Memorial Sloan Kettering Cancer Center in New York invites a seasoned Chef de cuisine to manage, plan, organize and control all special functions and retail production and patient services in Food and Nutrition Services. You will oversee menu planning, recipe development, and daily catering and retail production sheets, while coordinating schedules and ensuring quality and compliance.

The role requires leadership, staff training, and strong collaboration with clinical and hospitality teams.

Qualifications

• 2-4 years of related exp

Responsibilities

• Provides direction and on-the-job training to new and current staff, assigns trainees to workstations considering what skills need developing; explains and demonstrates use of equipment and supplies as well as proper sequencing of activities.
• Monitors staff compliance with department and Center standards, policies, and procedures.
• Manages the production of the hospitality service menus (hot and cold production) to ensure quality, consistency, timelines, and attractive presentations.
• Orders and/or requisitions food for Food Production according to forecast and menu demands; monitors and control monthly food cost for Food Production.
• Checks equipment for proper operation and reports any mechanical and equipment malfunction immediately to the Food & Nutrition Buyer.
• Prepares documentation to respond to outside agency’s monthly sanitation report, to include action steps to address any deficiencies in the report.
• Communicates and ensures compliance with institutional/departmental policies and procedures, quality standards and improvement initiatives, safety standards, and external regulations.
• Ensures that all foods are prepared in compliance with institutional policies and regulatory (JCAHO & NYSDOH and HACCP) requirements.
• Participates in the Department’s Quality Improvement programs; manages the collection of necessary data and analyze data to determine whether criteria have been met.
• Develops standardized menus and recipes for Retail, Hospitality, and Patient Services; ensures that standardized recipes/menus meet budgetary, therapeutic, and nutritional guidelines.
• Forecast production requirements for hospitality services daily; utilizes tally information, historical data, and leftover records; analyzes data to determine whether criteria have been met.
• Assist in quantity food production in the absence of cooks or as needed to meet production deadlines.

Skills

Leadership

Team management

Mentorship

Communication

Interpersonal skills

Job description

Memorial Sloan Kettering Cancer Center in New York invites a seasoned Chef de cuisine to manage, plan, organize and control all special functions and retail production and patient services in Food and Nutrition Services. You will oversee menu planning, recipe development, and daily catering and retail production sheets, while coordinating schedules and ensuring quality and compliance.

The role requires leadership, staff training, and strong collaboration with clinical and hospitality teams.