Chef de Cuisine, Retail - NYC Sites

msk; New York (NY); On-site; USD 93,000 - 148,000; Full time

Job summary

Memorial Sloan Kettering Cancer Center (MSK) in New York is seeking a Chef de cuisine to manage, plan, organize, and control all special functions and retail production in Food and Nutrition Services. Responsibilities include menu planning, recipe development, daily catering/retail production sheets, and ensuring regulatory compliance.

The role requires leadership for staff training, scheduling, and cost control, with a schedule of full-time hours including weekends and holidays.

Qualifications

• 2-4 years of related exp.

Responsibilities

• Provides direction and on-the-job training to new and current staff.
• Monitors staff compliance with department standards and procedures.
• Manages production of hospitality service menus and ensures quality, timelines, and presentation.
• Orders and/or requisitions food according to forecast and monitors monthly food cost.
• Checks equipment and reports malfunctions.
• Develops standardized menus and recipes meeting budgetary and nutritional guidelines.

Skills

Leadership

Team management

Mentor others

Communication

Interpersonal skills

Job description

About Us:

The people of Memorial Sloan Kettering Cancer Center (MSK) are united by a singular mission: ending cancer for life. Our specialized care teams provide personalized, compassionate, expert care to patients of all ages. Informed by basic research done at our Sloan Kettering Institute, scientists across MSK collaborate to conduct innovative translational and clinical research that is driving a revolution in our understanding of cancer as a disease and improving the ability to prevent, diagnose, and treat it. MSK is dedicated to training the next generation of scientists and clinicians, who go on to pursue our mission at MSK and around the globe.

Exciting Opportunity at MSK

We are seeking a Chef de cuisine to Manage, plan, organize and control all special functions and retail production and patient services in Food and Nutrition Services. These activities include menu planning, recipe development, prepare daily catering and retail production sheets, organizing and maintaining schedules and checklists; maintenance of systems and tools to monitor ingredient control and production levels for excesses and shortages.

Role Overview:

• 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.

Key Qualifications:

2-4 years of related exp

Core Skills:

• Excellent leadership with the ability to prioritize and delegate tasks in a dynamic fast-paced environment.
• Experience managing a team, including hiring, training, and performance management.
• Ability to mentor others
• Excellent communications and interpersonal skills.
• Promotes positive work relationships within the kitchen and in other departments.

Additional Information:

Location: 1275 York Avenue, NY

Reporting to Associate of culinary operations

Schedule: Full-time, variable schedule, including weekends and holidays.

Helpful links:

Compensation Philosophy

Benefits

Pay Range:

$92,700.00 - $148,400.00

FSLA Status:

Exempt

Closing :

At MSK, we believe in fair, competitive pay that reflects your job, experience, and skills.

MSK is an equal opportunity and affirmative action employer committed to diversity and inclusion in all aspects of recruiting and employment. All qualified individuals are encouraged to apply and will receive consideration without regard to race, color, gender, gender identity or expression, sexual orientation, national origin, age, religion, creed, disability, veteran status or any other factor which cannot lawfully be used as a basis for an employment decision.

Federal law requires employers to provide reasonable accommodation to qualified individuals with disabilities. Please tell us if you require a reasonable accommodation to apply for a job or to perform your job. Examples of reasonable accommodation include making a change to the application process or work procedures, providing documents in an alternate format, using a sign language interpreter, or using specialized equipment.