Chef | Full Time | Clifton Springs Hospital

Rochester Regional Health; Springs (NY); On-site; USD 28,000 - 41,000; Full time

Job summary

Rochester Regional Health in Clifton Springs is seeking a Chef for the Food and Nutrition Services team. The role focuses on sanitation, directing production staff, and preparing meals according to recipes and standards.

You will collaborate with the Food & Nutrition Manager to maintain quality, safety, and regulatory compliance while ensuring timely meal service. Strong leadership and hospital kitchen experience are highly valued.

Qualifications

• High school diploma or equivalent preferred.
• AAS in Food/Nutritional Services preferred.
• 5-7 years food production experience preferred.
• Top candidate will have previous experience as a Chef at a Hospital.

Responsibilities

• Maintains work areas in a safe, sanitary and orderly manner.
• Responsible for purchasing and inventory control by maintaining organization of coolers, freezers, and dry storage.
• Responsible for quality assurance duties related to service operations and customer relations.
• Produces all food products as identified on production sheets or menu using standard recipes and proper handling.
• Implements plans to improve quality and efficiency of food production by monitoring taste, temperature, appearance and portion control.
• Safely operates food service equipment and uses PPE as per MSDS.
• Provides leadership in absence of Food & Nutrition Manager and supervises production staff.
• Maintains staffing levels for food production and participates in recruitment/interviews.
• Leads catering event production and service.

Skills

Sanitation

Staff supervision

Food production

Quality control

Education

High school diploma or equivalent preferred

AAS in Food/Nutritional Services preferred

Job description

Job Title: Chef
Department: Food and Nutrition Services
Location: Clifton Springs Hospital

Address: 2 Coulter Road, Clifton Springs, NY
Hours Per Week: 40
Schedule: 8 hour Shifts with alternating Weekends

Shifts are either 5:30am to 1:30pm or 10am to 6pm

Position Summary:
Responsible for sanitation of the department and equipment. Supervises and directs production staff during meal preparation and service in accordance with operational standards. Prepares food items for meals as needed. Works collaboratively with the Food & Nutrition Manager and Supervisory team to maintain operational standards and departmental goals.

Key Responsibilities:

• Maintains work areas in a safe, sanitary and orderly manner, demonstrating proper equipment use and sanitation techniques.

• Responsible for purchasing and inventory control by maintaining organization of coolers, freezers, and dry storage, and identifying shortages

• Responsible for quality assurance duties, specifically related to service operations and maintaining good customer relations while serving customers.

• Produces all food products as identified on food production sheets or menu, using standard recipes and proper food handling practices for meals, as assigned in a timely, organized manner.

• Responsible for carrying out plans to improve quality and efficiency of food production through monitoring taste, temperature, appearance, and portion control of items prepared.

• Responsible for safe operation of food service equipment and utilizing personal protection equipment according to MSDS sheets.

• Responsible for leadership of department in absence of Food & Nutrition Manager.

• Responsible for supervision and training of all food production team members while maintaining operational standards and regulatory guidelines.

• Maintain food production staffing at appropriate, productive levels.

• Maybe required to assist with automated payroll as needed.

• Must be able to interact with multiple disciplines as needed.

• Informs Food & Nutrition Manager of disciplinary issues.

• Responsible for participation in food production employee evaluations and disciplinary actions as needed.

• Responsible for participation in food production employee interviewing and recruitment process.

• Assumes primary responsibility for production and service of catering events.

Preferred Qualifications:

• High school graduate or equivalent preferred.

• AAS in Food/Nutritional Services preferred

• 5-7 years food production experience preferred.

• **Our Top Candidate will have previous experience as a Chef at a Hospital

Required Qualifications: none

Required Licensure/Certification Skills:

None

Rochester Regional Health System is an Equal Opportunity / Aff. Employer. Minority/Female/Disability/Veteran

PHYSICAL REQUIREMENTS:

Moderate - These roles require a combination of movement and stationary work, including frequent standing, walking, and moderate lifting (up to 50 lbs.). Tasks may involve repetitive reaching, bending, pushing, or pulling, along with maintaining awareness in high-traffic or operational areas. Visual focus and spatial awareness are critical in facilities, logistics, or support settings. Emotional demands include managing interruptions, prioritizing tasks, and maintaining compliance with safety standards. Environmental exposures may include equipment noise, shared workspaces, and occasional proximity to hazardous areas. Physical capability screening may be required.

PAY RANGE:

$20.00 - $29.50